Friday, March 15th, 2013
Chef Matteo Silverman turns humble produce, heirloom beans, and cornmeal grown on the farm into you’ll-never-miss-the-meat dishes like thyme-scented cashew cheese ravioli, butternut squash chowder with fire-roasted chile, spring lettuces with hickory-smoked olives, red polenta with shiitake mushroom ragù, and chocolate almond brownies with Meyer lemon nectar.
The cost is $65, some of which will benefit the White Barn project. Bring your own wine, beer, or other beverage. Reservations are required as seating is limited to about 50 people. Details online, 707-837-8366.