Farm-to-Table dinner prepared by 7 of the best local and regional chefs
Here's a preview of our printed menu with wine pairings. We can hardly wait!!!
The moment we've been waiting for--here is the menu!
Reception Cocktail (Nicole Dyer, White Birch Food & Juice): Pink Punch Mimosa
Appetizer (Steve Gilbert, Morgan's): Lamb meatballs with seasonal garnish
Soup (Nathan Breeding, The Market): Sweet Corn Gazpacho
Salad (Bradley Griffin, Harvest Table): Summer Fruit Salad with hot pickled beans, smoked carrots, flowers and heirloom tomato vinaigrette
Fish (Joel Jerkins, JJ's and Papa Tom's Cantina): Blue Cornmeal crusted Sun Burst Trout with salt pork and heirloom tomato confit, summer vegetable salad on honey poached golden beet
Meat (Travis Milton, Milton's): 52-day aged whiskey NY Strip with turnip/rutabaga Gratin
Intermezzo (Nicole Dyer, White Birch Food & Juice): "Carrot Top" juice
Dessert (Anthony Perkins, Anthony's Desserts): Mixed Berry Cheesecake
*Wine pairings still TBD, though we can announce that the red wine will be a Morlet Estate Cabernet Sauvignon.
The Grand Finale of this year's Festival is a farm-to-table dinner led by chef Travis Milton and featuring guest chefs Nathan Breeding (The Market), Nicole Dyer (White Birch), Steve Gilbert (Morgan's), Bradley Griffin (Harvest Table), Joel Jerkins (JJ's and Papa Tom's Cantina), and Anthony Perkins (Anthony's Desserts).
This multi-course meal will be served al fresco at the William King Museum of Art, overlooking the sculpture garden (or indoors if the weather is bad).
Food will be sourced locally as much as possible from farms associated with Appalachian Sustainable Development.
You'll notice that our donation button is enabled. We are holding 20 tickets for our farmers who are providing the food. Your added donation helps us underwrite the costs of these tickets and is greatly appreciated.