Tonight we will find a myriad of new ways to prepare the delights of the squash patch. Let's start with a streudel of roast squash, Glengarry bleu cheese, pumpkin seeds & fresh herbs. Next we'll make a truly decadent pasta with silky linguine & a pureed squash, garlic, sage & nutmeg cream sauce.

For the main event we'll cider brine local pork chops & serve them with an upscale succotash with flageolet beans, butternut squash, corn, bacon & cream.  

And for dessert pumpkin cheesecake with a gingersnap crust & warm chocolate sauce.

FEE: $60

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