Chef Dietrich Bronner will create a memorable dinner featuring fresh, locally grown produce and ingredients sourced from Farmers’ Market vendors and other local producers. His menu is as follows:

Parmesan-Ricotta Stuffed Squash Blossom with a Roasted Red Pepper sauce & Pumpkinseed Oil

Bread and Butter Service providing Sourdough, Focaccia and 9 Grain Rolls served alongside Yeasted Butter and Browned Butter

Chilled Cucumber Gazpacho topped with a Peach Thyme Coulis/Peach Cucumber Salsa

Fried Watermelon & Orchard Salad utilizing fresh Berries, Lemon, Lime, Basil, Mint, Parsley, Blackberry Balsamic Walnuts, Lemon Blueberry Sourdough Croutons and an Elderflower & Autumn Olive Blossom Vinaigrette   

Cider Braised Beef Cheek & Butternut Squash Gnocchi with Caramelized Onions, Brown Butter, Sourdough Crumbs, Pine Nuts, Miso Caramelized Sweet Corn, Roasted Rosemary Cauliflower and Slow-Roasted Cherry Tomatoes

Berry Pizza featuring Roasted Strawberries, Raspberries, Brie, Rosemary, Pistachio, Honey, Balsamic

Brûléed Blackberry Cheesecake with a Sourdough Crust, Blueberry Cheesecake Ice Cream, and Carrot Cake