Wednesday, August 27, 2008
7:00 pm
On Wednesday, August 27, Quince goes “green,” offering a 3-course dinner featuring herbs and vegetables direct from the restaurant’s rooftop garden and highlighting organic and bio-dynamic wines from around the world. Sous Chef Jeffrey Sills has planted a rooftop garden of tomatoes, lettuces, herbs, peppers, and edible flowers, all grown in hand-made boxes on the roof of the Homestead. The Quince staff composts organic waste, which is used in the garden as well. With the garden peaking in August, don’t miss this chance to enjoy the harvest season at Quince. The dinner is $75 per person, which includes a glass of bio-dynamically bottled Gruet. Please check here soon to view the complete dinner menu.