We'll have a very special sous chef joining us in the kitchen this time around—my mom! She's the one who taught me how to can tomatoes, why the berries you pick yourself are better than the ones you get at the store, and the dirty little secret of perfect pie crust.
So, fittingly, this dinner will use some of my favorite childhood foods as starting points. Our menu will reimagine some of my family's classics using our gorgeous northern California spring produce—think tender asparagus and fresh peas, spring lamb, sweet strawberries, and other such delicious delights.
Unfortunately, we cannot accommodate vegetarians or gluten-intolerant guests this month. Tickets are sold on a first-come, first-serve basis when they are released.
Get tickets here:
If tickets are sold out, please join the waitlist and we'll contact you if seats become available.