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Jon being saucy

Jon being saucy

This colonial homestead, built in 1780, has been a local inn dating back to 1926. A special place to dine, it produces fabulous creations from Executive Chef and Owner Jon Pratt, a wonderfully entertaining speaker who will delight us with stories of the Inn’s history and culinary past. Included will be a wine pairing specially selected for the evening’s all lamb menu. Chef March Walker, along with Jon, will teach us how to prepare house-made lamb merguez sausage with gigante beans and fresh herbs. Next, learn to make crispy lamb confit served over mint fusilli pasta with leeks; this dish will have us praising this talented chef. A perfect education for presenting a new entrée on your holiday table: pan-roasted lamb loin with bacon and braised red cabbage. Jon welcomes you to purchase honey from his bees, located on the property. Come dine with us for an evening of play, food, and wine! This instructor is a class favorite and always popular, so grab a friend and reserve your spot early. Baaaaaaa!

 $15 + $30 sampling fee  (CASH)

914-606-6830 x1 is the number to call to reserve. It's currently booked but we expect that to change with the last minute date change to Thursday, so do call.