Join SVCI’s Chef Paul Brown for a dinner that warms from the inside out. The dinner begins with a crisp sourdough baguette and bubbling spinach–artichoke dip, followed by fresh greens with fines herbes and a bright vinaigrette. Then comes the main event: a steaming bowl of cioppino, overflowing with ocean treasures and perfect for dunking warm, crusty bread. To finish on a light, elegant note, enjoy lemon posset, blueberry compote, and vanilla cookies, a refreshing finale to a night of delicious coastal comfort.