Adventurous eaters, rejoice! Chef Eric Garcia will offer four amazing and unusual courses based on snout-to-tail use of our farm-raised free range livestock. You might see...beef liver, chicken hearts, jowls and cheeks, lamb headcheese, and...blood? (In some form. You'll be surprised. And delighted.)

And paired wines, naturally! Because we're not zombies and we appreciate grapes as well as...brains.

Save the date! We'll be hosting a very small, enthusiastic group of crazy eaters. Online ticketing coming soon!