ODE TO SPRING - A Dinner at Bas Rouge Celebrating Nature’s Bounty in Easton MD

At Bas Rouge in Easton, newly appointed Executive Chef Phil Lind is stepping into the spotlight with Ode to Spring, a six-course dinner debuting Thursday, May 29, 2026. Rooted in the finest local ingredients from Cottingham Farms and Bluepoint Hospitality’s own Japanese vegetable garden, the $135 tasting menu showcases Lind’s philosophy that vegetables are the centerpiece of every plate, not simply an accompaniment. Guests can expect dishes including Herb Bucatini with pea purée and ricotta, Crabcake Wellington with vegetable demi, and a Duo of Local Beef paired with seasonal accompaniments, ending with a local strawberry shortcake dessert. The evening will also feature a preview tasting of Schloss WulfPrager wines from proprietor Paul Prager’s Maryland vineyard, available by flight or glass. With a menu shaped by seasonality, technique, and close-to-home sourcing, Lind’s first major dinner at the helm signals a new chapter for the James Beard Award-winning restaurant and a bold celebration of spring on Maryland’s Eastern Shore. Click HERE to make your reservation.