Local Event
Cost: 135
Annual Farm to Table Harvest Dinner
October 14, 2018 – 6pm
Corporate Executive Chef - Sherrie Robbins Chef de Cuisine - Jocelyne Fay
Course 1
Fava Bean & Kite Hill Ricotta Spread with Radishes two Ways on Toasty Baguette or Gluten-Free Crackers
Course 2
Fried Green Tomatoes (actually baked), with Smoked Heirloom Cherry Tomato Relish with a Drizzle of Chef Infused Basil Olive Oil, and Raw Green Fennel Seeds
Course 3
Stuffed Poblano Peppers with Colorado Peaches & Cream Corn, Brown Rice, Rotisserie Chicken, Black Beans, Mexican Cheese, and Fresh Tomatillo Salsa Verde
Intermezzo
The Chef’s Homemade Lemoncello & Lemon Verbena Granita Popsicles
Course 4
Pheasant Pot Pie with Flakey Gluten-Free Pastry Crust Pheasant, Mire Poix, Garlic, Peas, Potatoes, in a Chardonnay & Chicken Stock Wine Sauce
Course 5
Roulade of Rabbit with Herb Roasted Tri-Color Heirloom Carrots & Parsnips with Maple Sugar. Applewood Smoked Bacon Wrapped Saddle of Rabbit, Stuffed with Onions, Garlic, Herbs, Golden Raisins & Walnuts
Course 6
Salad of Pickled Beets, Grilled Watermelon & Feta Cheese with Mint
Dessert
Course Baked Apple Halves with Vanilla Bean Mascarpone, Colorado Honey & Granola Topping
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