If you've never experienced one of Nectar's dinner clubs, you must make a point to come to one in the coming months. The idea is that we choose one seasonal ingredient, and incorporate it into each of five courses. Someone who grows/raises/distributes this ingredient hosts the dinner along with chef Julie Francis to give diners a more in-depth understanding of how to use it and how it's produced. I get so excited whenever we are putting one of these menus together, because I always end up making things that I've never even thought of trying before.
June's dinner club was Fava beans, grown by Sallie Ransohoff.
Next month's dinner club will be alliums (onions, garlic, leeks.)
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