On the second Wednesday of every month., the Blue Hound patio will transform into a scene from Chef Singh’s backyard as he hosts a small group of foodies for a casual and interactive evening. Guests are encouraged to engage with Chef as he preps, cooks and serves.Tickets start from $30 including tax and gratuity. Guests will receive a selection of bites prepared by Chef Singh, beer and wine tastings from local makers and brewers and a small takeaway. Limited to 25 people, this can also be bought-out for events. Tickets can be purchased at https://www.eventbrite.com/e/march-2020-in-season-with-chef-dushyant-tickets-92943734211.

The Spring “In Season” Lineup Includes:

• March 11: “Spring Into Season” - Not only does spring bring warmer temperatures to the Valley, it’s also the time of year some of chef’s favorite produce comes into season including Brussel Sprouts and fava beans.

• April 8: “Eat Your Greens” - With a focus on artichokes, kohlrabi and green garlic, Chef Singh will show guests how to bring these underserved ingredients to life.

• May 13: “Savor the Summer” - Who says you need to be by the ocean to enjoy fresh proteins in the summer? Focusing on ceviche, sashimi and carpaccio, Chef Singh will give the at-home-chef the tools to throw the ultimate backyard soiree with light bites that back a flavorful punch.