Cooking Wild

  • October 23, 2016
  • 3:00 PM to 6:00 PM

Details

with Chef John Ash

Hen of the Woods Mushroom Tempura with Ponzu Sauce • Chilled Green Pea Soup with Purslane • Sable Fish with Tomatoes, Pine Nuts and Olives • Roast Venison with Blackberry Sage Sauce • Rhubarb Galette