When: Mon., June 1, 7 p.m. 2015
Chef Bryan Cates wants to make sure you’re getting enough fruits and veggies, so he’s designed a dinner to showcase the abundance of produce sprouting from Sow Seasonal’s garden boxes. Chris Miller’s Sow Seasonal works closely with Basico, providing the freshest products and special ingredients a few feet from the restaurant’s kitchen door. We can see you farm-to-tablers salivating already. The al fresco dinner begins at 6:30 p.m. with an artisanal bread course from Chris Wilkins, with bread served with Fishing Creek chevre, charcoaled date, and smoked olive oil. The four-course garden-inspired dinner will follow, starting with a cabbage, garden herbs, cold walnut, and citrus dish, and ending with hazelnut ice cream and caramelized whey.