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Tuesday, February 20, 7pm: A Year In The Making: Foraging Dinner with Heather McMonnies of Food Hedge and George Sabatino
Tuesday, February 20, 7pm: A Year In The Making: Foraging Dinner with Heather McMonnies of Food Hedge and George Sabatino


 
Price $175.00

Seats Remaining:SOLD OUT
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Description
 
You may not think of winter as a paragon of abundance. While February isn’t exactly a farmers market dreamscape, abundance comes in other ways, namely via foraged items. Enter Heather McMonnies of Food Hedge who provides local chefs with hard-to-find but highly-sought-after locally foraged ingredients. Heather is pairing up with George Sabatino for a dinner that showcases Food Hedge’s wintry offerings – juniper berries, black walnuts, chestnuts, persimmon, gold oyster mushrooms, to name a few. Chef George Sabatino has been a key fixture in acclaimed kitchens all around the city, working at such hotspots as Fork, Barbuzzo, Stateside and most recently Aldine. Chef George is known for taking no shortcuts, creating artfully composed dishes that highlight the natural beauty of its ingredients. His February forage-focused menu includes oyster on the half shell, spruce mignonette, chickweed gelée; sumac, roasted garlic custard, cured smoked egg yolk, sorghum, seed crumble; warm mushroom tart, black walnut shell, cultured cream, golden oyster dust; duck, juniper berry capers, turnip, blood orange; and chestnut cake, persimmon sabayon, hickory nut brittle, shagbark ash. We’re “fired up,” to use one of Chef George’s preferred expressions, for this one-of-a-kind class!