We have some remaining spaces open at some of this year’s Dining for the Arts events. Below you’ll find events, dates, and menus. To reserve a place at an event and get details about locations, call the Arts Center at (440) 964-3396. (Please note that some events are small and may only have one or two openings left.)
Beach Glass Brunch
Saturday, June 23 at 10:30 a.m.
$50 per person
Trio of Cheese Platter Pairings – Gorgonzola w/ Pear & Honey,
Brie w/ Pecans & Fig Conserve, Chevre w/ Blackberries & Basil
Arugula Salad w/ Lemon Vinaigrette
Seasonal Fresh Fruit Platter w/ Honey Lime Dipping Sauce
Stuffed French Toast served w/ Sides of Toasted Pecans,
Strawberry Compote, & Rum Barrel-Aged Maple Syrup
Caramelized Shallot & Mushroom Frittata
Crispy Breakfast Potatoes w/ Creamy Horseradish Sauce
Million Dollar Bacon
Pavlova Smothered w/ Fresh Berries
Champagne Bar w/ Mimosa, Bellini, & Poinsettia Mixers
Coffee & Tea
Brunch on the Farm
Saturday, July 7 at 10 a.m.
$50 per person
Cheese & Herb Frittata or Fresh Eggs, As You Like It
Maple Apple Turkey Sausage – Our Own Recipe
Seasonal Fruit Bowl w/ Mint & Limoncello
Ginger-Flavored Champagne Melon Balls
Belgian Pecan Waffles w/ Fruit Sauce or Bissell Maple Syrup
Whole Grain Toast w/ Avocado & Tomato Slices
Art in the Garden
Saturday, July 14 at 4 p.m.
$150 per person
Campbell Lily Garden – Acres of lillies in full bloom
Lily Salad, Crusty Bread, White Wine Punch, Iced Tea & Fresh Lemonade
Guided by Judy Campbell, guests will make their own small lily painting.
Seymour Gardens – Japanese Tea House & Dry Garden
Garden Fresh Tomato Soup, Coconut Curry Zucchini Soup, Bruschetta Cheesecake w/ Crostini & Crackers, Watermelon Bourbon Punch
Greg Seymour will demonstrate wood turning in his shop, and guests will take home a turned piece.
Stowell Deck – Relax in the shade of a massive silver maple tree with a view of the woods
Assorted Grilled Shish Kabobs, Risotto, Fruit Salad, Wine, Beer, & Water
Guided by Becca Stowell, guests will create a hand-carved clay tile.
Humphrey/Bacon Pergola by the Pond – finish the evening listening to frogs singing in the pond, and take a lantern-lit walk in the labyrinth or sit by the bonfire.
Peach Dumplings w/ Bourbon Hard Sauce, Baked Custard w/ Raspberry Topping, Ice Wine, Coffee, & Tea
Ralph Bacon will fire up the forge and invite guests to try their hand at hammering hot iron. Guests will receive a gift from the forge to take home.
Flavors of the Middle East: Dinner and a Show at the Ashtabula Arts Center
Saturday, July 21 at 5:45 p.m.
$65 per person – includes both dinner and ticket to Joseph and the Amazing Technicolor Dreamcoat
Hummus, Bread, Olives
Lamb Shish Kabob w/ Vegetables over Rice, Grape Leaves,
Luban, Baked Kibbe (Lamb w/ Bulgur Wheat & Spices)
Cocktails, Baklava, Coffee, & Lemonade
Beachside Brunch at Lakehouse Inn
Saturday, August 5 at noon
$65 per person
4-5 farm-to-table, small plate courses specifically chosen within season, paired w/ wine, spirits, or aperitifs.
Harvest Dinner: Apple Cider & Timber Frames
Saturday, September 15 at 6:30 p.m.
$65 per person
County-Style Fried Chicken Dinner w/ Mashed Potatoes & All the Fixings
Apple Pie & Cake
Wine, Apple Cider, & Soft Drinks
All guests will receive a bottle of hand-pressed apple cider to take with them.
Oktoberfest: an Evening of Bavarian Tapas with Chef Lisa Delgado
Saturday, September 29 at 6 p.m.
$200 per person
Chapter One – Smoked Trout Plate w/ Horseradish Cream Sauce
Chapter Two – Spaetzle w/ Brown Butter, Lemon, & Herbs,
Seared Magret Duck Breast w/ Foie Gras
Chapter Three – “Wurst” Trio Plate: Wild Boar, Veal, & Knockwurst w/ Apple Mustard, Stone Mustard, & Local Honey Mustard,
Caramelized Onion, & Pretzel Bread
Chapter Four – Palate Cleanser of Lemon Sorbet
Chapter Five – Veal Schnitzel, Pan Fried w/ Housemade Pickled
Cabbage, Wild Mushroom, & Crispy Pork Crackings
Chapter Six – Saurkraut en Backteig: Deep-Fried Saurkraut & Jarlsburg Swiss, Potato Pancake w/ Crème Fraiche & Lingonberry Puree
Fall Dinner at the Winery
Wednesday, October 17 at 6:30 p.m.
$125 per person
Grilled Octopus w/ Homegrown Potato,
Celery, & Parsley
Chicken & Duck Gallantine w/ Fig Chutney
Sous Vide Lamb Tenderloin w/ Smoked Eggplant Caviar,
Artichoke, & Roasted Tomatoes
Cast Iron Certified Angus Beef Chuck Steak w/ Braised Oxtail
& Barley Risotto
Warm Plum Clafoutis, Crème Fraiche Sorbet