Participatory dinner parties are like cooking with your friends but with the added benefit of not having to clean up afterward.  If this sounds like your kind of dinner, join us along with some new friends as we celebrate the return of Spring!   We have designed an interactive 3-course menu that highlights all of the fresh goodness we've been missing from the garden.  If you’re feeling extra celebratory, add on our wine pairing (3 over the 3 courses) to get the season started.  Which recipe will you create?

Course 1 | Avocado, Strawberry & Spinach Salad with Poppyseed Dressing

Course 2 | Lemon Butter Chicken with Artichoke, Asparagus & Gruyere Bread Pudding and Garlicky Broccolini 

Course 3 | Free-Form Blueberry Tart with Citrusy Whipped Cream

$65 per person

Add on a wine pairing for $35 per person

WINES

MOSCATO D'ASTI

ANNA’S WAY SAUVIGNON BLANC

SMITH & HOOD CABERNET SAUVIGNON

Please note our signature Participatory Dining Experiences are guided, experiential, and collaborative meal preparation and dining events. They are not a cooking class and you will not be taught techniques or how to prepare a full meal. Instead, you and 4-6 other guests will be responsible for preparing one recipe or course together in our communal kitchen before sitting down to enjoy your well-deserved meal. All cooking ability levels are welcome as our staff will guide you through basic safety and preparation instructions. The Kitchen highly encourages the use of masks while participating in cooking activities.

We encourage guests to view a sample event, read our FAQs, or reach out to us with any questions regarding the experience. Please indicate any dietary restrictions in the notes section of your reservation and we will do our best to make a suitable substitution. If you are coming with a group and buying separate tickets, indicate their names in the notes section and we will do our best to seat your group together. Please refer to our refund policy before reserving with us. Let's get cooking!

This public event takes place at The Kitchen on March 20 from 5pm-9pm.