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The Seasoned Farmhouse
The Seasoned Farmhouse
About
Our Story and Team
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Contact
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Browse and Sign up Inspired by The French Laundry Dinner, July 19, 6:00-9:00
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Inspired by The French Laundry Dinner, July 19, 6:00-9:00

$175.00
Waitlist

For this special dinner, I'll be putting my spin on six dishes from one of my favorite cookbooks - Thomas Keller's The French Laundry. Chef Keller's cooking style is delightfully unique - I'll share details about each course as it's served. The menu:

Canape: Gruyere Cheese Gougere with Wild Mushrooms and Local Sausage

First Course: Salad of Globe Artichokes with Garden Herbs and Gazpacho

Second Course: Lobster Crepes with Pea Shoot Salad and Ginger-Carrot Emulsion

Third Course: Carved Prime Rib with Chanterelles, Pommes Anna, and Bordelaise Sauce

Fourth Course: Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette

Fifth Course: Verjus Sorbet with Poached Peaches

Special Dinner

Chef Heather Escobar

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Add To Cart

For this special dinner, I'll be putting my spin on six dishes from one of my favorite cookbooks - Thomas Keller's The French Laundry. Chef Keller's cooking style is delightfully unique - I'll share details about each course as it's served. The menu:

Canape: Gruyere Cheese Gougere with Wild Mushrooms and Local Sausage

First Course: Salad of Globe Artichokes with Garden Herbs and Gazpacho

Second Course: Lobster Crepes with Pea Shoot Salad and Ginger-Carrot Emulsion

Third Course: Carved Prime Rib with Chanterelles, Pommes Anna, and Bordelaise Sauce

Fourth Course: Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette

Fifth Course: Verjus Sorbet with Poached Peaches

Special Dinner

Chef Heather Escobar

For this special dinner, I'll be putting my spin on six dishes from one of my favorite cookbooks - Thomas Keller's The French Laundry. Chef Keller's cooking style is delightfully unique - I'll share details about each course as it's served. The menu:

Canape: Gruyere Cheese Gougere with Wild Mushrooms and Local Sausage

First Course: Salad of Globe Artichokes with Garden Herbs and Gazpacho

Second Course: Lobster Crepes with Pea Shoot Salad and Ginger-Carrot Emulsion

Third Course: Carved Prime Rib with Chanterelles, Pommes Anna, and Bordelaise Sauce

Fourth Course: Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette

Fifth Course: Verjus Sorbet with Poached Peaches

Special Dinner

Chef Heather Escobar

 
 

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The Seasoned Farmhouse
3674 North High Street
Columbus, Ohio 43214
Tel: 614-230-6281
Email - tricia@theseasonedfarmhouse.com

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