March 16, 2017; 6:30-9:00 pm

Inspirations for the food at Saltbox Farm and Kitchen are vast. And the cookbooks in our libraries offer both recipes for us to aspire to as well as recipes that ground us and maintain our focus on delivering fresh, quality foods from our Farm to our Community. 

Few American chefs carry the same weight as Thomas Keller. Many of his Napa Valley restaurants' alumni have become very influential chefs themselves; and Keller's style and technique have been emulated in countless kitchens. In this class, we'll explore Keller's version of a French Bistro and cook from his book, Bouchon. Join us on the farm while we imagine an evening in California wine country.

Menu: 
Oysters with Mignonette Sauce
Braised and Chilled Leeks with Vinaigrette
Saltbox Farm Lamb Tongue and Potato Salad with Sherry Vinaigrette
Roasted Chicken with Brussels Sprouts, Onion Confit, Dijon Mustard
Creme Caramel