Chefs Matthew Wick and James Wayman are getting back together again. James Wayman previously of River Tavern and now of the Oyster Club is returning to his old stomping grounds to join current River Tavern chef Matt Wick in the kitchen for a 'Spring Awakening Dinner'. Using produce from White Gate Farm and Wellstone Farm, the chefs will prepare a five course meal celebrating early spring vegetables. 

The dinner will be held on March 7 at 6:30 pm at River Tavern in Chester, CT and costs $65 per person. Reservations can be made by calling River Tavern at (860) 526-9417.  

Menu:

Course 1: carrot oshi zushi, horseradish + miso
Course 2: grilled kale, soft egg, yolk aioli, potato + pickled shallot
Course 3: charred + fermented beets, maple, guanciale, mystic cheese + herbs
Course 4:beef fat-roasted parsnip, onion soup, spinach,  dairyere cheese, crisp bread
Course 5: squash + polenta cake, preserved blueberry, seeds + whipped cream