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SUNDAY DINNER: Fish
March 24 @ 5:00 pm - 8:00 pm UTC-5
This is the second in a series of “Sunday Dinners,” where Chef Laura will demo a simple-to-make three-course Sunday dinner. In this dinner, we’ll do Sautéed Branzino, Fricassée of Early Spring Vegetables, along with Spring Pea Soup as a starter and dessert. $90 per person, including two wine pairings. Limited to 8 guests.