Come enjoy an evening of music-making and help support The Shedd Institute’s Community Music School! Our resident chef has a fresh spring meal planned, featuring scallops & spring ramps with beurre blanc and pork tenderloin with mint pea pesto. For the vegetarians, we’ll have a spring mushroom and leek tart. Pair that with roasted red new potatoes, honey glazed carrots fresh from hey!bayles farm, a signature cocktail and Territorial wines, and fruit shortcakes with mascarpone crema for dessert, and you have an Oregon spring feast!