Join us for a series of multi-course dinners featuring the bounty of our urban farm and kitchen. Each dinner will explore a particular theme, with participants enjoying a creative sensory experience along with a delicious meal. Dinners include beer and wine. Space is extremely limited.


ENTER THE HIVE

IN COLLABORATION WITH HANI HONEY COMPANY

Saturday, January 14th at 7pm

Menu

honey tasting

nuts, honey, smoked paprika oil

raw, roasted, and jammed tomatoes with thyme and royal jelly glaze

honey-chipotle roasted chicken with root puree and herb pesto

greens, radishes, flowers, bee pollen, lemon vinaigrette

selection of farm made cheese served with honey comb

honey ice cream, shortbread, pistachio crumble, optional bee larvae

herbal tea and Seabean coffee

sourdough bread and honey butter compote


EATING OUR HISTORY

IN COLLABORATION WITH SANDRA THURLOW

Saturday, February 25th at 7pm

Menu

Ancient Indians: roasted oysters with lemon butter and native berries

Pioneer Days I: pineapple, heart of palm, and herb salsa

Pioneers Days II: pickled, caramelized, and roasted onion tart

Bahamian Immigration: pigeon peas, mochi, fried mint, mango butter

Fishing Industry: baked snapper with lemon and fennel, served with grits

Industrial Ag I: truck vegetable confit of tomatoes, peppers, and eggplant

Industrial Ag II: spicy sugarcane and citrus syrup

herbal tea and Seabean coffee

sourdough bread and butter


HANDS

A VEGETARIAN DINNER

Saturday, March 25th at 7pm

Menu

radishes from the field with butter and salt

strawberry cucumber gazpacho with basil and black pepper

mozzarella with candied mint and vanilla

tomatoes with eggplant caviar

cubist vegetable salad with avocado oil and farm made vinegar

ginger, lemongrass, turmeric, coconut curry with rice

beet marshmallows | orange and amazake rice pudding | lavender honey lollipops

herbal tea and Seabean coffee

sourdough bread and butter