February

February 3, Monday, 6:00 p.m.                                      Valentine’s Day Dinner                                                      David Pinckney, $48.00

On the Menu: First Course- Seared Diver Scallops with Sage Brown Butter and Toasted Walnuts; Second course- Filet Rossini, Roasted Heirloom Potatoes, Truffled Red Wine Demi; Finishing with a delectable dessert- Raspberry Napoleon with Tangerine Sabayon  

February 10, Monday, 6:00 p.m.                                      Bistro, Bakeries and Bars                                                 Terri Geiser, $48.00

Typical foods from a trio of special places. On the menu: Goat Cheese and Basil Tarts; Meatloaf with Fresh Scallions and Herbs served with a Savory Tomato Jam, Mashed Potato Casserole topped with Chives and Smoked bacon and Sautéed Swiss Chard; Cinnamon Spiced Apple Dumplings; To finish we’ll warm you up with the bar’s special- Warm Spiced Red Wine and Kirsch.

February 19, Wednesday, 6:00 p.m.                                  Food and Wine Pairing                                                    Kelly Nicely, $48.00

A guide to learning to pair food and wine and appetizer instruction from Gary. On the menu: Wines will be selected that will enhance your ability to taste and recognize significant wine components. Appetizers: Mini Duck Pizzas with Pear, Gorgonzola and Golden Raisins; Artisan Cheeses, Cured Meats and Jams.

February 24, Monday, 6:00 p.m.                                              Rave Review                                                             Ron Watkins, $48.00

You’ll want seconds and thirds! On the menu: First course- Fingerling Potato Salad with Grainy Mustard Vinaigrette;  Entrée- Rainbow Trout with a Lemon Caper  Zucchini Pancake; and to finish- Decadent Dark Chocolate Torte.