Fri., April 29, 5:30-9 p.m.

Fri., May 6, 5:30-9 p.m.

Sat., May 7, 5:30-9 p.m.

The four-course meals will include morel mushroom pie, a salad featuring local arugula, lettuce, and spinach, local braised chicken with a morel mushroom sauce, and posset topped with berries. Morel mushroom risotto will be offered for those who select a vegetarian option. Proceeds going toward SFS will be used for programs and events focused on local food education, including partnerships with community gardens, farm tours, and highlighting restaurants that use local products.