Attention foodinistas: Central Kitchen and Flour + Water executive chef Thomas McNaughton will be cooking a special dinner for twelve people in the restaurants’ upstairs Test Kitchen on April 30. It will be an eight-course tasting menu highlighting spring in Northern California, “with a selection of fresh produce grown by us on Central Kitchen’s rooftop garden, including artichokes, peas, young favas, foraged greens and herbs.” This is a first open invitation for the eight-month-old private dining space upstairs from Flour + Water, and as McNaughton explains to us, there are now three spaces that can be reserved for parties of twelve to fourteen: the Dough Room, the more rustic Salumeria, and the more homey Test Kitchen, facing Harrison Street, with its library of cookbooks and professional kitchen set-up. The space allows McNaughton or chef de cuisine Ryan Pollnow to cook tableside and interact with guests in a way that was not possible in the Dough Room. “It’s cool,” says McNaughton. “And people really seem to love it.” Tickets for this exclusive event, likely to go fast, are a touch steep at $350 per person, but that includes wine pairings and gratuity (it does not include tax). Get a seat here.