Marigold Kitchen is doing something special on Tuesdays. Each Tuesday this summer, the Marigold team will be offering a five-to-eight course experimental menu highlighting ingredients sourced from local farmers’ markets and foragers.
The dinners are $65 per person and limited to 25 diners a night. The staff at Marigold will explain the inspiration behind each dish as well as discussing the farmers who grow the produce.
In addition to the Tuesday night dinners, Marigold Kitchen has also rolled out their new early summer menu.
Check out some highlights »
Chefs Andrew Kochan and Tim Lanza generally like their tasting menus at Marigold Kitchen to be a surprise for diners. But what with spring coming and a new menu now taking shape in the kitchen, they’ve decided to give a little preview.
As they did with their secret New Year’s Eve menu, the crew at Marigold are now teasing a couple dishes from their new, 12-course spring menu. That one above? That’s edamame hummus with lemongrass, black sesame seeds, chile oil and a puffed rice cracker.
Check out more after the jump
From left, Laurel chefs Kyle McCormick, Edmund Konrad, Nick Elmi, and Paul Becker.
| Photo by Michael Persico
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