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Tama Matsuoka Wong teams up with Mark Drabich, Lebanese fishmonger extraordinaire to host a 5 course dinner at the Brick Farm Market featuring locally foraged ingredients of the season. The menu includes: fresh made flatbread with olive oil, minced onions and za’atar with wild sumac; wild nettle ravioli, whole salt baked wild caught tile fish rolled in wild sumac; local pastured pork stuffed with foraged chestnuts; pawpaw sorbet made by the Bent Spoon with pawpaw cinnamon, almond cake.

We’re looking forward to a rollicking evening!

$75 BYOB

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