Fall Garden to Table Dinner

Experience a delicious garden to table dinner prepared by our culinary team highlighting fresh produce harvested from our garden. Members of our culinary, horticulture, and garden teams, including our Director of Horticulture Kimberly Kelly and Pastry Chef and Educator Leah Jones, will discuss shelf lives of seasonal produce and explore creative ways to make the most out of freshly harvested fall vegetables.

This dinner is recommended for adults.

Dinner Menu:

Stuffed eggplant (vg) (gf) (vegan upon request)
Spinach, butternut squash, leeks, chickpeas, and tomatoes with roasted red pepper cream sauce

Caesar salad (vegan upon request)
topped with a garlic scape dressing

House-made herb focaccia

Ricotta with stewed fruit dessert