Saturday, 3:30 till dusk
First course: Spiced Butternut Squash and Carrot Soup- Ginger • Roasted Apple • Coconut Milk • Orange Zest
Second course: Shaved Fennel and Walnut Salad- Pickled Shallot • Arugula • Orange Segments • Pomegranates
Third course: Fresh Butternut Squash Ravioli with Brown Butter and Fried Sage- Shallots • Chard • Garlic • Fresh Ricotta • Parmesan • Hazelnuts
*Served with fresh bread
Fourth course: Lemon Curd and Mixed Berry Shortcakes- Lavender • Whipped Creme Fraiche • Sea Salt
From Chef Rachel Kier: I started my cooking career in a local Cambria bistro over 17 years ago and have been cooking in many different capacities ever since. Having owned my own non-dairy yogurt company up in the Bay Area for almost 6 years with a lot of success, has led me into a very natural, healthy and creative way of cooking and eating. Blending all my different experiences in different cuisines, my knowledge in nutrition, and my deep interest and reverence in plants and herbs, I have tried to create food that is both fun, innovative, and full of flavor but that also offers health and well-being to those that eat it.