Despite the sunshine, it doesn't feel much like spring outside, and it's hard to imagine that the season of storage vegetables and stews is almost over. If you need something to ease the pain of these last few weeks of winter, put one of these spring dinners on your calendar.
Kaya's Vegetarian Dinner on March 17: The vegetarian dinner on the third Wednesday of each month is a great way to experience the flavors of the season. The tentative menu for the March dinner has all the hallmarks of early spring, such as grilled asparagus with poached egg and cracked black pepper and Morel mushroom chowder. The four-course dinner (with some extras) is $39 per person, but courses are also available a la carte. An optional wine package is $19 per person.
Legume Bistro's Penn Corner dinner on March 18 and Spring Equinox Dinner on March 21: On the 18th, Legume Bistro and Penn's Corner Farm Alliance will celebrate the local foods available all winter long with a menu focused on over-wintered vegetables, local cheeses, meats and hydroponic lettuces from Western PA (reservations strongly recommended). Then, a few days later they'll celebrate spring's arrival with John and Sukey Jamison of Jamison Farm. The special menu will feature "seasonal seafood, the Jamison’s lamb and some kind of delicious dessert." $50 a person; seatings at 5 and 7:45 p.m. (reservations required).
The Cafe at the Frick's Craft Beer Dinner on March 25: This five-course dinner will be paired with beers from the oh-so-local and oh-so delicious East End Brewing Company in Point Breeze. There's no menu information on line yet, but it will certainly be inspired by early vegetables and herbs from the Frick's own gardens and greenhouse. The dinner starts at 7 p.m. and the cost is $70 per person, pre-payment required.