Fallingwater Institute presents the Forest to Table Dinner, an intimate culinary experience that is a celebration of time and place, one that brings together the bounty of spring with the beauty of Frank Lloyd Wright's masterpiece of organic architecture.
The fading late afternoon light signals the start of the experience with a private tour of Fallingwater and its landscape. A seasoned guide shares how the surrounding nature shaped both the architecture and the food selections throughout the evening. Following a twilight reception of hors d’oeuvres and wine at the house, Executive Chef Tom Shuttlesworth leads a culinary journey that includes a savory four-course meal with wine pairings at the chef’s table in the Café. The exquisite food reflects local traditions and flavors of springtime in Appalachian Pennsylvania through ingredients sourced from nearby farms and foraged here at Fallingwater.
Tom Shuttlesworth is a New England Culinary Institute trained chef with a career spanning coast to coast and Europe, including the kitchens of culinary luminaries Jean-Louis Palladin, Tom Colicchio, Wylie Dufresne and Michael Mina. A native of Fayette County, Pennsylvania, Chef Shuttlesworth returned to work at Fallingwater in 2006, where he draws inspiration from Fallingwater and Appalachia.
Spring mushroom cream with morels
Warm wilted dandelion greens, local goat cheese and cornbread crostini
Roast Jamison Farm lamb chops, braised ramps, hominy cake, bacon buerre blanc, red currant jelly
Maple-dried apple bread pudding with whiskey sauce
Price includes tour of Fallingwater, hors d’oeuvres, and four-course meal with wine pairings. This event is limited to 12 people.