Events
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May 19 2013
Herbal Infusions & Weck
- When
- Sunday, May 19 | 200-330P
- Where
- Glen Mills, PA
Using our versatile Weck jars, our kitchen specialist will demonstrate how to infuse oils, vinegars, liquors, and more with fresh herbs. At the end of the workshop, take a jar of your favorite infusion home for your own kitchen.
Reservations are required. $15 per person. Cost includes instruction, recipes, and jar of infusions.
- $15.00
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May 21 2013
Sprout’s Terrarium Workshop
- When
- Tuesday, May 21 | 1100-1230P
- Where
- Glen Mills, PA
Bring along budding gardeners and join our horticulturalist to create kid-friendly gardens under glass using our wide selection of plants and glass vessels.
Reservations are required. $10 per child, no charge for accompanying adults. Cost includes potting materials and instruction. Vessels and plants available for purchase. Parents, please plan to attend with your child.
- $10.00
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May 23 2013
terrain Patio Party & Twilight Farmer’s Market
- When
- Thursday, May 23 | 530-830P
- Where
- Glen Mills, PA
To celebrate the opening of our new café patio, stop in for an evening of live music, cocktail tastings, and light appetizers inspired by the bounty of summer. Fill a basket with fresh produce as you browse our twilight farmer’s market, featuring our favorite local purveyors. Stay after the party to enjoy a dinner of locally-sourced cuisine in the café.
Twilight Party & Market are free and open to the public, produce will be available for purchase. Please RSVP at right if you plan to attend the patio party or market. Dinner reservations must be made separately, see below for details.
Our chef’s tasting dinner will begin at 7P, prepared with fresh ingredients from the twilight market. $60 + tax and gratuity per person. For dinner reservations, please call (610) 459-6030 or visit opentable.com.
Dinner Menu
-1st-
English Pea Soup, poached egg, chives-2nd-
Local Micro Green Salad, scallop-stuffed squash blossom, pink peppercorns-3rd-
Striped Bass, sugar snap peas, dwarf bok choy, asparagus tips, asparagus sabayon-4th-
Rhubarb Glazed Duck Breast, cherry & smoked duck risotto, braised kale, ramp puree-Sweet-
Mixed Berry Clafoutis, basil ice cream
