Blue Heron Chefs Karen and Eden will be serving up the entree course at this special fundraising dinner for Hollyhock 

Working alongside the fellas from Biota Fermentation (Brad and James) who are doing the appetizer and Chef Stephen Louie leading dessert, Karen and Eden are excited to present a plant based entree featuring local wild mushrooms amongst other things. 

The dinner is sold out, but check the event page on Facebook to get on the wait list.