Experience the art of collaboration at this exclusive dinner series that brings Chef Cameron Dixon together with local guest artisans—chefs, farmers, winemakers, and distillers—to create a unique, multi-course meal for a small gathering. Join us once a month for a night of inspired flavors, expertly paired drinks, and intimate stories behind each dish. With only 30 seats available, this is your chance to taste, connect, and celebrate the culinary craft up close.

Our featured friends:

• March 25 - PureFish & Chef Phillip Humphrey (Spotlight: Sustainable Seafood)
• April 15 - Meet the Hive: Davin Waite (Wrench & Rodent Seabasstropub) + The Flower Fields (Spotlight: Honey)
• May 13
• June 17

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Menu: March 25

Amuse
Scorched Orange Oyster
freshly shucked oyster, scorched orange relish, dehydrated crawfish, caviar
Pairing: Sparkling Rose

Course 1
Spicy Prawn Gumbo
tempura okra, dehydrated andouille, dark roux, bell pepper relish, arborio rice
Pairing: “Mohua” Sauvignon Blanc

Course 2
Octo Po’Boy
karaage octopus, charred jalapeno, crispy chorizo, cajun remoulade, meyer lemon
Pairing: Cajun Lemonade

Course 3
Snapper Creole
roasted tomato stew, pomme puree, scallions, bourbon balsamic reduction
Pairing: Cognac French 75

Course 4
Cabbage Wrapped Mar Andino Trout
dirty rice, escarole, butter beans, creole meunier
Pairing: Orin Swift Mannequin Chardonnay

Dessert
Warm Beignets
banana ice cream, hennesey butterscotch