These intimate communal dinners (limited to 24 guests) offer a bit of seasonal goodness in a very social setting. The menu will feature produce from the Ballard and U District farmers markets and troll-caught wild halibut from Washington-based Wilson Fish, but the rest of the meal is as yet undetermined. “The idea is that you don’t really know what the menu will be,” explains chef Anne Catherine. “I go to the market and decide on Saturday what’s available and how I am going to prepare it . . . The halibut will probably be pan-fried or poached, and I’m hoping to find asparagus or fiddle head ferns. Ninety percent of the ingredients are from farmers markets and the remaining 10 percent are from Washington State.” Since the chef summers in Alaska, this will be her last Seattle dinner until September. Sunday, April 20, 7:00 p.m.Call 371-2886 for the specific location (hint: it’s in the Roosevelt neighborhood).