Asparagus Leek Bisque served with Gruyere Artichoke Bacon Crostini
Horseradish Crusted Flank Steak Roulade
Celery Salad with Feta and Egg
Herbed Potato Stacks
Braised Fennel with Capers and Olives
Whole Wheat Clover Rolls
Individual Lemon Meringue Tartlets with Almond Crust
with Chef Mary Kravec
$95pp Full Participation
“Bienvenue” to your guest with this made easy yet traditional charming menu!
Spring Pea Soup with Brie ‘Croutons’
French Onion Stuffed Chicken,
French Lentil-Asparagus-Watercress Melange
Salade Nicoise (vegetarian)
Provencal Stuffed Tomatoes
Individual Chocolate Soufflés
Lemon Lavender Madeleines
with Chef Mary Kravec
Celebrate la primavera with these tasty bites.
Sweet Red Pepper Asparagus Rolls
Stuffed Mussels with Roasted Garlic Aioli
Chorizo Manchego Puffs
Tuna- Green Olive Relish Crostini
Potato ‘Tortilla’ with Romesco Sauce
North African Albondigas (meatballs)
with Chef Mary Kravec
Come learn the fundamentals of artisan sourdough breads. Home bakers and professionals of any level are welcome. There is so much to learn!
with James Beard nominee, Jonathan Stevens from Hungry Ghost Breads.
In this 4-hour workshop, we will be mixing, shaping, baking
and breaking bread together. We will discuss: wheat varieties, milling, nutritional necessity of natural fermentation, how to listen to dough, baker’s percentages, professional formulas and more!
We will sample wonderful breads from Hungry Ghost Bread, enjoy a light lunch as well as be entertained by poems and songs from Jonathan’s cd “Bread and Butter Songs.”
Break out your dancing shoes! Get ready to get down with JB’s Gogo Boogaloo Dance Party Band. Boogaloo is a genre of Latino popular music of especially New York in the 1960s influenced by soul and rhythm and blues.
Jeremy Baum – Hammond B3 Organ/Vocals
Chris Vitarello – Guitar/Vocals
Manuel Quintana – Sax/Flute/Vocals
Carlos Valdez – Percussion
$20 pre-ticket sale
$25 day of ticket sale
Limited & General Seating
Local Food, Beer and Wine will be available for purchase.
Join us for an afternoon of wellness and calm, featuring a plant-based cooking demonstration, followed by a delicious delectable yoga class for all levels and a shared meal. Cousins Caroline and Katy Kinsolving are joining forces to offer this Sunday afternoon journey of vegan exploration, yoga practice and shared food and laughter to launch you into a joyful spring and summer of health.
Katy has been teaching healthy cooking for twenty years both in this country and in the UK. She is a Blue Ribbon Graduate of Peter Kump’s New York Cooking School and has a certificate in health counseling from the Institute of Integrative Nutrition. She is co-author of Essential Flavors, and writes the Good Food Naturally blog. Caroline, is a multi-certified yoga instructor who was recently voted one of the 10 Best Yoga Teachers in Connecticut. Her classes have been described as ‘exquisite and memorable’.
4 pm -7:30 pm
Jeremy Baum (Toured with Melvin Sparks and Blues Singer Shemekia)
and Drummer Erik Perez (Porter Carol from Hall and Oats)
Chris Vitarello is a gifted guitarist and a blues hall of famer. Inducted on November 14th 2013.Nominee and performer at the 32nd Blues Music Awards.(Chris O’Leary Band best new artist) and a Blues Blast winner. (Chris O’Leary Band 2013)
While Chris chooses blues to be the main part of his career,he also branches out and leans toward the jazzier side of things.
In the last 20 years Chris has been a band member, recorded or shared the stage with The Legendary Jimmy McGriff, Bruce Katz, Butch Trucks and the Freight Train Band, Jerry Jemmot, Tad Robinson, The Chris O’Leary Band, Dennis Gruenling, Roxy Perry, Jeremy Baum, Joel Frahm, and Bernard Purdie to name a few. He has appeared on 30 plus albums and continues to perform nationally and internationally.
Chris is a full time member of The Bruce Katz Band, The Chris O’Leary Band and The Jeremy Baum Trio. He occasionally tours with 8 time blues award nominee Tad Robinson. Chris attended Berklee College of Music from 1991 to 1993.He earned a bachelor’s degree in music at Western Connecticut State University in 2001.He is always working on his own recording projects as well as other artist’s. Looking forward to new albums, international and national tours in 2015.
Local craft beer and wine, as well as food will be available for purchase.