Highlights from TCC @ ZINS 2010
     
The Menu
Each course is skillfully paired with a fine wine selection.
Course 1: Local artisan greens salad with summer vegetables, fresh sheep's milk cheese and a champagne vinaigrette.
Course 2: Potato, smoked bacon and sweet corn chowder.
Course 3: Herb roasted chicken with fingerling potatoes, braised greens and chicken jus.
Course 4: Strawberry rhubarb mélange.
**Dietary restrictions will be accommodated by Zins, please mention it when making your reservation.
The Pots
Each course will come to your table on a unique, hand-crafted ceramic or glass dish finished in a variety of techniques: majolica, soda-fired, gas-fired, wood-fired, fused and slumped, thrown, and hand-built.
Course 1: Salad Plates
Course 2: Soup Bowls
Course 3: Dinner Plates
Course 4: Dessert Plates
Extras: Mugs, Pitchers, Salt and Pepper, and more!
**All pots will be sold individually at a set price. There will be one high-end piece from each Resident Artist out for silent auction. |