Farm To Fork

Farm to Fork Dinner

featuring
Lucindy Willis, Chef Emeritus of
The Yancey House Restaurant

 MENU:
Spanakopita with ground chevron, baby spinach, feta goat cheese, and mushrooms in phyllo pastry
Jamaican Cabrito and Sweet Potato Pepper Pot
Cheese Soufflé on a Bed of Fresh Greens
Freshly Made Bread
Beverages
Honey Lavender Pear Tart