Edible Insight: The Art of Raw Cooking June 6, 2026 | 1:00–4:00 PM&nbsp;Join Executive Chef Tim Moore and Chef de Cuisine Kristen Hall for an interactive culinary experience exploring the elegance and precision of raw cuisine. This immersive Edible Insight focuses on how chefs transform uncooked ingredients into refined, beautifully composed dishes through technique, balance, and intentional presentation.&nbsp;During the chef-led demonstration, guests will experience the foundations of modern raw cooking as Chef prepares and plates a composed ceviche dish while discussing:&nbsp;<ul><li>the fundamentals of ceviche, crudo, tartare, and carpaccio&nbsp;&nbsp;</li><li>acid curing and seasoning raw ingredients</li><li>balancing acid, salt, fat, and texture</li><li>creating contrast, movement, and harmony on the plate</li><li>modern plating philosophy and intentional garnish placement</li><li>how restraint and thoughtful composition elevate a dish</li></ul>&nbsp;Following the demonstration, guests will compose and plate their own raw dish using seasonal ingredients and plating tools. A lighthearted competition will follow, with one guest awarded “Best Composition” and a bottle of Early Mountain wine.&nbsp;The experience concludes with a seasonal, family-style dinner inspired by the flavors and techniques explored throughout the class.&nbsp;$175 | $155 members | Service charge is included, tax added at checkout.&nbsp;Menu~&nbsp;Pickled Cremini MushroomsPaprika &amp; Oregano&nbsp;Chilled Confit Dutch PotatoWhole Grain Mustard Vinaigrette, Chive, Dill&nbsp;Ahi Tuna CevicheWatermelon, Cucumber, Toasted Sesame,Spicy Soy Vinaigrette, Coriander&nbsp;Ember Roasted CarrotsPoblano Puree, Feta Crumble Pickled Red Onion,Hazelnut, Fine Herbs, Mint, Sherry Vinaigrette&nbsp;New Frontier Bison RibeyeRoasted Summer Squash, Seven Spice, Cilantro Chimichurri&nbsp;Blueberry PavlovaYuzu Sorbet, Candied Fennel, Lemon Verbena, Olive Oil