Chef will be demoing Hand Made Pasta Dough, Rolling Techniques, as well as filling for our Raviolo all' Uovo studded with Blue Egg Farm's Chives and Flowers. As well as tips and tricks for storing and keeping your farmers market ingredients fresh longer, proper cleaning and whole plant utilization.

Served with our Farm Sparkling Champagne Cocktail. Citizens’ Gougeres. Housemade Blue Egg Farm Chive Creme Fraiche. Toscana Tartar del Dario Cecchini. Tuscan herb salt and oil. Focaccia crisps. Charred spring onions. Blue Egg Farm’s cured egg yolk.

Nasturtium Sourdough Bread & house cultured Butter Grilled Farmers Market “Caesar” Salad. Feral Heart Farm Baby Lettuces. Blue Egg Farm Baby Greens. Citizens’ Lemon Boquerones Vinaigrette. Brioche Crostini. Parmigiano Reggiano. Ravioli al Uovo. Feral Heart Farm Favas. Marro. Farmer's Spring Vegetables. Brown Butter Flannery Beef Skirt Steak. Zuckerman Farms’ Asparagus. Sauce Bearnaise. Zuckerman's Roasted Baby Potatoes. Olive Oil Cake. Meyer Lemon Curd. Roasted Strawberries and Rhubarb.

Dinner will be paired with our selection of wines that highlight terroir, the winemakers, and use fun unique styles to match our food. 5 wines, Starting with our favorite bubbles! Ending with a fun pairing for dessert.