Spence Farm and Stewards of the Land Farm Dinner at Nana
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Dine on four courses, two wine pairings and education on both the farms and the featured ingredients. Chef Jeremy Kiens’s prix-fixe lists selections such as beet latkes with kale, pickled peppers, Sunset Bay goat cheese and creamy herb dressing; and Black Aztec grit cakes with sautéed seasonal vegetables, roasted pepper salsa and Wisconsin Cubbedu cheese. Reservations required.