Beet soup and mustard greens salad might not sound all that appetizing. But when the beets and greens come from Devon Crest Farm on Maryland's Eastern Shore, you'll likely be asking for seconds.
The Farm is known for its fresh, delicious veggies. And now they will be showcased in a farm-to-table dinner at Sonoma Restaurant and Wine Bar on Capitol Hill (223 Pennsylvania Avenue, SE).
Sharon and David Lankford from Devon Crest Farm is hosting the dinner along with the restaurant's newly named executive chef Nick Sharpe. Along with a four-course banquet style dinner comes the chance to talk to the farmers about the food on the table.
On the menu to go with the beet soup and salad, you'll find grilled spring onion and garlic with tempura garlic chives, braised bok choi with spicy radish puree and candied fennel upside-down cake with absinthe.
The special dinner is happening at 5:30 p.m. Sunday, April 18. Tickets are $45 per person for the dinner and $65 for dinner and wine. (Prices exlude 10 percent tax and 20 percent gratuity.) You cannot get tickets at the door on the night of the dinner.
For more information, visit Sonoma's Web site at www.sonomadc.com.
