Alumni Dinner Take Over with Chef John Patterson

Vermont's Shelburne Farm John Patterson joins us for a farm-to-table menu. All proceeds benefit Cooks Who Care, a non-profit committed to changing kitchen culture.

Sweet Amalia Oyster, Apple, Kohlrabi
Oyster Mushroom, Mushroom Dashi, Mustard Oil

Smoked Trout “Toad In A Hole”, Buckwheat, Shelburne Farms Egg, Maple Jalapeno Hollandaise
Kohlrabi Carpaccio, Walnuts, Jalapeno, Concord Grape Vinaigrette
Broccoli & Sunchoke Salad, Parish Hill Cornerstone Mousse, Charred Radicchio Vinaigrette
Beet and Apple Salad, Lake’s Edge Goat’s Cheese, Charred Apple Vinaigrette

Shelburne Farms Ribeye, Charred Onion, Caramelized Celery Root
Maple Roasted Honeynut Squash, Wheat Berries, Brussels Sprouts, Cranberry Gremolata

Shelburne Farms Cheese
Dessert