We couldn’t be more pleased to introduce our new event space, Fora. We designed it to live up to its Latin name: “plural of forum: a place where ideas (and food and drink) can be exchanged.” Located around the corner from Ava Gene’s, Fora’s bright event space and meeting room draw on our expanded kitchen. From hosting visiting chefs to throwing your next party, it’s a place to gather, learn … and eat!
A DINNER FROM THE GROUND UP
We recently kicked off the new space with Chef Dan Barber, Row 7 Seed Company, and an all-star lineup of chefs, farmers, and seed breeders. It was such a special night, and we’re so thankful to everyone who helped make it happen: Tony Catini of Serious Pie, Renee Erickson of Sea Creatures, Michael Mazouek of Row 7, Katy Millard of Coquine, Sarah Minnick of Lovely’s Fifty Fifty, Jim Meyers of OSU, Lane Sellman of Culinary Breeding Network, our own Sam Smith and Joshua McFadden, and many more. This is why Fora was created.
FORA FOR YOU
From evening cocktail parties and formal dinners to daytime workshops or presentations, Fora is ready to host your next event. Our kitchen is prepared to make you seasonal Ava Gene’s feasts, pizza, brunch, passed appetizers, or anything between. You can learn more HERE or email firstname.lastname@example.org for inquires.
NANCY SINGLETON HACHISU
Speaking of events at Fora, we’re welcoming back Nancy Singleton Hachisu to share some food and stories from her latest cookbook. Tickets include a signed copy of Food Artisans of Japan and a selection of bites from the book. We’ll have drinks for purchase, of course. Get your ticket HERE.
Last but not least—because pizza should never be disrespected—our “Party Cut” nights run through October. It’s the perfect chance to come check out Fora, but more importantly, it’s a chance to try the tavern-style-meets-Roman-style pizza that we’ll be serving when Cicoria opens later this winter. Swing by and grab a pie—or all the pies—on Wednesday through Sunday from 5-10pm. Or make a reservation HERE.