1st Course – Alisa DeMarco
Whipped Salmon Rillette, Allerton Wild Ginger & Morel Mushroom Relish, Toast
2nd Course – Drew Starkey (Bacaro)
Wild Allerton Ramp Gnocchi with Smoked Lamb Shoulder and Fried Morels
3rd Course – Ann Swanson (Hendrick House Farms)
Pistachio and Allerton Stinging Nettle Flatbreads with Pickled Allerton Ramps, Prairie Fruits Farms Goat Cheese topped with a Truffled Fennel, Radish and Blood Orange Salad
4th Course – Adam Shallenberger (FIRED)
Sugar Grove Family Farm Berkshire Grilled Pork Belly & Sassafrass Root Braised Pork Butt
Foraged Morels and Ludwig Cheddar Grits, Dehydrated Wild Ginger, Stinging Nettle Stems, Sassafras Reduction, Pickled Red Bud Flowers
5th Course – Mark “Shades” Hartstein (Watson’s Shack & Rail)
Wild Allerton Japanese Knotweed Mousse, Rhubarb-Sassafras Jam, Butter Mochi Cake and Caramelized Skyr
For event and ticket information, click here.
