Wednesday Globe Trotting Dinners

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Join us every Wednesday for a flavor adventure as we take our tastebuds around the world, sampling a different international cuisine every week!

Dinner Archive:

Tunisian Chicken or Chickpea Couscous


12/13/17 – Tender chicken thighs or chickpeas (V) cooked with vegetables, peppers and herbs in a flavorful sauce and served on a bed of harissa couscous.

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Southern Chicken and Dumplings


12/6/17 – Tender chicken thighs and buttermilk dumplings in a rich chicken broth. Served with a side of green beans.

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Haitian Pumpkin Soup with Spiced Potato Puffed Pastries


11/29/17 – A slightly spicy pumpkin broth with chunks of local pumpkin and butternut squash, topped with tender pulled beef. Served with spiced potato pastries made from house-made puffed pastry and local potatoes. Vegetarians can get the soup without the beef (soup base is vegetarian).

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Iceland Fiskisúpa


11/22/17 – Icelandic fish stew. Buttery stock with wine, tomato, and cream, loaded with shrimp, haddock, salmon, and a variety of local root vegetables. Garnished with fresh herbs and served with Patchwork Farm bread and herb butter.

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Vietnamese Vermicelli


11/15/17 – Vermicelli noodles topped with marinated chicken or tofu, pickled carrot, cucumber, cilantro, mint, scallion, and cabbage, and dressed with a sweet and tangy chili-lime sauce.

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Mexican Pork Pozole Verde


11/8/17 – Mexican stew made with tomatillos, chiles, hominy, cilantro, and pepitas. Served with tortilla chips.

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Tunisian Chicken or Chickpea Couscous

12/13/17 – Tender chicken thighs or chickpeas (V) cooked with vegetables, peppers and herbs in a flavorful sauce and served on a bed of harissa couscous.

Read More

Southern Chicken and Dumplings

12/6/17 – Tender chicken thighs and buttermilk dumplings in a rich chicken broth. Served with a side of green beans.

Read More

Haitian Pumpkin Soup with Spiced Potato Puffed Pastries

11/29/17 – A slightly spicy pumpkin broth with chunks of local pumpkin and butternut squash, topped with tender pulled beef. Served with spiced potato pastries made from house-made puffed pastry and local potatoes. Vegetarians can get the soup without the beef (soup base is vegetarian).

Read More

Iceland Fiskisúpa

11/22/17 – Icelandic fish stew. Buttery stock with wine, tomato, and cream, loaded with shrimp, haddock, salmon, and a variety of local root vegetables. Garnished with fresh herbs and served with Patchwork Farm bread and herb butter.

Read More

Vietnamese Vermicelli

11/15/17 – Vermicelli noodles topped with marinated chicken or tofu, pickled carrot, cucumber, cilantro, mint, scallion, and cabbage, and dressed with a sweet and tangy chili-lime sauce.

Read More

Mexican Pork Pozole Verde

11/8/17 – Mexican stew made with tomatillos, chiles, hominy, cilantro, and pepitas. Served with tortilla chips.

Read More