Celebrate the 10th anniversary of Fruition, an authentic farm-to-table restaurant concept by Chef Alex Seidel. Former and current chefs will collaborate to create a seven-course communal dinner, which will begin with a champagne toast and appetizers such as a seeded pistachio crisp. Main courses include Nantucket Bay scallops with sea urchin custard and preserved apple and duck with blood orange, celery root, and pomegranate. Tickets are $150, with an optional $75 wine pairing. Portions of proceeds benefit the Culinary Quick Start Program at Emily Griffith Technical College. Seats are limited. Mon 6 p.m.
- Feb 06, 2017 06:00 pm - 06:00 pm
- $150. $75 optional wine pairing.