The Schoolhouse at Cannondale, in Wilton, has decided to start a series of late Winter early Spring events at the Schoolhouse that will focus on ingredients, techniques, or themes we are into at the current moment.
Their first event will be on Tuesday, March 24th and will focus on nose to tail cooking.
Chef Tim LeBant and his team will be creating
four courses utilizing different cuts of pork.
They will also have a
selection of beers and bourbons
to pair with the courses as well (at a separate cost) as well as our regular wine list. You can book a reservation online by
and choosing a time and party size. Reservation are available from 5:30-8:30. The nose-to-tail dinner will be $60/person.