Renegade Dinner X
"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
Venison Pho & Winter Greens, Herbs
Banh mi Crostinis 3 ways
Boar, Duck, Quail, House-made Laurel Molasses, Pickled Dikon, Carrot & Soy Reduction
Smoked Speckled Trout Cucumber, Jalapeno-Chevre Rolls,
Crispy Lemon-Grass Pheasant, Coconut-Curried Peppers,
Hibiscus, Meyer-Lemon, Rosemary Flowers, Wild Violet & Sweet Olive Gin Tonic
Lemon-Ginger Cupcakes w/Honey-Cream cheese Frosting ***Gluten free
Chef Monica Cobb, Sous Chef Bill Fults & Pastry Chef Carol Cuccio
All Proteins are Wild Caught, Shot & Foraged.
All Vegetables and Fruits are grown and traded locally.
Location will be announced on Sat. morning
***Please Bring your Spirit of Choice***
***Please Bring Your Own Glass***
Think Local, Trade Local, Fish Local, Shoot Local, Forage Local, Eat Local & Drink Local