Supper Club

This dinner, hosted in the new Hone space, will highlight the chef’s favorite spring produce as well as cooking techniques, such as handmade pasta and ice cream. The meal will begin with a welcome drink (n/a options provided), a shared bread and butter course, two more individual courses, and dessert. Our focus is to encourage community expansion and to appreciate a carefully thought out meal.

This month's menu:

welcome drink / tiny bubbles

for the table / hearty seeded bread, radishes & butter, quail eggs with flaky smoked salt

first / fried oysters, served with caper mayo, dill fronds, cornichon, lemon wedges

second / hand-rolled rigatoni in green sauce, with pork belly, sweet peas, and mint

third / sweet parsnip cake, mascarpone, hazelnut, apricot

March 20th, 7pm

Hone - 12 Lois Ave

*THE TICKET PRICE ON EVENTBRITE IS A DEPOSIT (NON-REFUNDABLE IN THE CASE OF A NO-SHOW). THE FULL TICKET PRICE IS $75. THE REMAINDER WILL BE PAID AT THE END OF THE EVENT.*

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Host or Publisher Jen Anderson