May 2, Monday, 6:00 p.m. Fruit &Veggie Night Terri Geiser, $48.00 Get your veggies on! On the menu: Cucumber-Fennel salad with herbed yogurt vinaigrette; Broccoli raab and cannellini beans on garlic bread crostini; Black bean burgers topped with roasted peppers and onions and blue cheese aioli; and for dessert a Lemony frozen yogurt terrine with blueberries and mango.
May 9, Monday, 6:00 p.m. SMOKIN’ BBQ Team Eric Haralson, $48.00 Eric will team up with Will Carithers, owner of Willie’s Butcher Shop to bring on an incredible cooking experience. On the menu: Salad of carpaccio of Elk with fresh spring greens; Cold smoked and seared tenderloin of elk, apricot demi-glace; Sweet and Spicy red cabbage with apples and cinnamon; New potatoes with mustard caviar; Homemade vanilla ice-cream with a rich coffee and rum sauce May 16, Monday, 6:00 p.m. Summer Garden Dinner Eddie Faircloth, $48.00 Fromage Plate- Onion, Hakurei Radish, and Chili Relish dressed with a Strawberry Ginger Vinegar, Cayote Squash and Melon Salsa, and a Selection of cheeses and crackers; Roasted Boneless Chicken Thighs stuffed with Sweet Potato Salsa With a sweet pepper reduction and Hoppin’ John (Black eyed Peas, peppers, and Rice); Tomato Sherbet with fresh basil and mint.