If you want to incorporate more healthy recipes into your diet but aren’t sure how to make veggies taste good, take some pointers from this plant-focused menu. Follow the expert knowledge of chef Paul C. Reilly (Beast & Bottle) and guest chef Joshua McFadden from Portland’s Ava Gene as they share à la carte seasonal dishes from McFadden’s latest book, Six Seasons: A New Way With Vegetables. Guests can enjoy a light salad made of turnips, sheep’s milk yogurt, and herbs as well as lamb dressed with cucumber, celery, apricots, and pistachios.
- May 26, 2017 5 p.m.
- Ticket prices vary