The Culinary Arts Special Events Class presents "Earth to Plate" on Friday, November 9 at 6 p.m. The dinner is planned and executed by student chefs who worked alongside local farms, ranches, and fisheries to create dishes featuring local ingredients.
The menu includes
Peterson Farm's Scotch Egg with Spicy Slaw
Ho Farm's Tomato Trio with Naked Cow Dairy Mozzarella
United Fishing Agency's Pan Roasted Shutome with Tarragon Sause, Walnut Salad, and Wilted Bitter Greens
Cider Brined Shinsato Farm Pork Lion on a Yukon Gold Mash with Mostarda
“Earth-to-Plate Dinner – November 9
One Seating: 6:00 p.m.
Five course dinner with wine pairings
$70 or $85 with wine pairings
Call 455-0298 for information and reservations