Mid-March Update

Cava

&

Chef Sessler

Are proud to announce

An Update to

the

Submission Dinner

Thursday April 30^th

^{an Encore to our}

^{POP up and Coming! dinner series}

^{a farewell dinner}

^&

^{A true submission dinner}

^featuring

^{Cava’s Sous Chef Michael Fortin}

^{with a menu of his design}

$85- per person

Paired with MS Walker Wines

Reservations Required

For details please call

603.319.1575

About this event and Chef Fortin

Sous Chef Michael Fortin helped open Cava in the fall of 2008 and has been an instrumental part of our team over the years. He has helped create Cava into what it is today. Over the years he has led the kitchen and developed many of our most innovative dishes and recipes.  He is a huge part of the creative process here at Cava and has helped develop events such as the” In the Moment Dinner” and “The Submission Dinner”. His talents extend far past Cava and the cuisine we serve. He is an amazing chef that has a truly bright culinary future. Chef Fortin will be “performing” the encore of the “POP up and Coming!” dinner series for 2015 with what I call a “Submission Dinner”. A submission dinner is a dinner where the guests put their faith and trust in the chef and allow the chef to create a dining experience for them. There are no choices there are no substitutions. The menu is created with thought and design to flow from one course to the next and is meant to be experience on a whole. 

In addition this will be a Michael’s farewell dinner at Cava as he will be moving west for new opportunities. For those that have enjoyed Michael’s professionalism and poise over the years this is a final chance to catch Chef Fortin for an evening of epic dining. This event is limited to 40 guests.