Each Thursday evening, the dinner combines a changing theme and local expert with locally-sourced meals to spark conversation about food. Order from a changing menu created by Chef Katie Routh, including organic fruits and vegetables grown at the Henry A. Wallace Country Life Center near Orient.
Reservations are required as seating is limited. Tables are booked each half hour from 5:30 p.m. to 8 p.m. Cash or check is preferred, but credit cards are accepted. Bring your own wine or beer. Groups up to 12 people can be accommodated at one table.
May 1 theme: Asparagus (Themes subject to change without notice.)