Tuesday, August 15, 2023 | 6:30PM
$275 Dinner and house wine provided
Limited to 10 guests
While pie is commonly recognized as one, if not the quintessential American dessert, historically it was not. In fact, pies or "pyes" were traditionally savory. The crust was used as an encasing for its contents. The approach was meant to mirror the effect of a clay pot. Thus the crust was essentially inedible—tragic!
It wasn't until the 1500s that sweet pies entered the arena. Nowadays, 'pie' is a term that's used rather loosely—fruit, meat, custard with a pastry base, sometimes a top. Regardless of your pie parameters, we invite you to Pie & Puff: an introductory class to flaky dough with Pastry Chef Michal Shelkowitz.
*Seating is communal at the chef counter
*Food allergies and dietary restrictions are not accommodated
1st: Sea Scallop Crudo with Cucumber & Watermelon
2nd: Eggplant & Summer Squash Crostata with Aged Balsamic
3rd: Lancaster Golden Chicken with Riso al Salto & Fig Agrodolce
4th: Trio of Pies: Peach Pie, Mixed Berry Pie, & Chocolate Cream Pie
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