Our November First Friday Dinner takes you on a culinary trip to Bretagne, France, with our friends at Aval Cider.

AVAL means “apple” in Breton, the traditional language of Bretagne. The region has been producing cider for more than 1,000 years and is touted by industry insiders as the best in the world. Aval Cider is the result of the natural fermentation of 100% fresh-pressed juice of multiple varietals of apples. Grown and harvested by co-op producer-members and pressed at their facility in the heart of Bretagne.

Chefs Erin Kem & Logan McMahan will prepare French-inspired dishes with Aval cider and cider cocktail pairings for the evening’s five-course, prix fixe dinner.

• Welcome Hors d’Oeuvres

• Pâté de Bretagne — caramelized shallots, salted butter, buckwheat crackers

• Kari Gosse Seafood Curry

• Lamb and Beans — green salad, cider-mustard seed vinaigrette

• Buckwheat Crêpes — cider sabayon, apples, nuts

Please let us know if you would like vegan options when making your reservations. We cannot accommodate food allergies or other dietary restrictions at this special event.

Only 30 seats are available at $150 each, plus tax and gratuity. Cider and cider cocktail pairings will accompany each course.

Reservations can be made by calling the shop at 317-257-7374.