Epicurean Dinner Experience

An exclusive, curated five course dinner menu with selective wine pairings. Join us as we welcome  Chef Mark Rosenstein from Asheville, North Carolina to Madison, Connecticut. 

Join us for this curated multi-course dinner featuring fresh, seasonal and local ingredients paired with exceptional wines selected especially for this dinner event. 

Event begins promptly at 7 p.m. | Attire: Jackets
This ticketed and exclusive event has limited seating.

Dinner Menu

To be announced. 

While we do our best to accommodate all requests, Dietary Restrictions may not be able to be accommodated due to specially paired and designed menus. Please reach out directly by email with any specific questions. Jpfeiffer@DHGHotels.com


PRICING:

  • $150.00 inclusive per person, includes all food and beverage, gratuity and sales tax.

SEATING: Upon check out, please indicate your seating preferences and let us know if you are attending with a group, but purchasing tickets separately. We will do our best to accommodate all seating preferences. Seating is banquet-style accommodating 6 – 10 guests per table.

Ticket Pricing DOES NOT includes EventBrite Processing Fees .


About Chef Mark Rosenstein

Mark began his professional cooking career in 1972, opening the Frog & Owl Café in Highlands, North Carolina. Located in an idyllic spot on Buck Creek Road, the restaurant featured simple French food. Due as much to necessity, Mark and his wife Jerri, relied on the farms, streams, and woods close by. Fresh trout from Icenhower’s trout farm, a stone’s throw from the kitchen and three local gardens – Harper’s, Deal’s and Zahner’s, which were visited daily, were the foundation of the menu. Thus started what is now a lifetime of cooking with what is local, seasonal and on hand.

Moving to Asheville in 1979, Mark opened The Market Place restaurant, continuing with the theme of fresh, seasonal and local, as well as expanding the kitchen’s reach to an international scale. For thirty years, he was at the stove, cooking, inventing and teaching. “Graduates” of that kitchen can be found in Singapore, Chicago, Atlanta, and Portland, Oregon as well as in Asheville.

In those thirty years, he was central to the revival of local food and helped establish “Foodtopia” in Asheville – a wondrous collection of farmers, foragers, producers, and chefs. Along the way, he authored a book: “In Praise of Apples”.

Selling the restaurant to William Dissen in 2009, he took his skills and connections and along with Michel Baudouin, Steve Frabitore and Asheville Independent Restaurants, established the Kitchen Ready training program – a kitchen-based skills training program for individuals suffering in poverty. Now, many of the graduates of Kitchen Ready populate the kitchens and dining rooms of Asheville.