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Update 5-15-12: only 20 Chef’s Tasting Menus remaining for the evening! Call ahead soon to reserve!

We’re so very excited to be participating in this year’s Food Revolution Day on May 19th! What is it, you ask? Well, in short, it’s an international push to bring awareness to how people eat. Healthy food, local food, organic food, sustainable food… these all add up to good food. All over the world, people are celebrating in their own ways—hosting dinner parties, visiting farms, teaching cooking classes, and more. We’re celebrating, too! We’ve put together an exclusive tasting menu for the evening, full of local, sustainable, organic, or biodynamic ingredients. Read on, and be sure to check out the links and learn a bit about where the food for this event comes from!

Food Revolution Day Chef’s Tasting Menu

Local smoked trout and beet salad dressed in Söntés’ Lake Superior herring roe vinaigrette. Wine pairing: Gruet Sparkling (New Mexico). Beer pairing: Schneider-weiss Hefeweizen

Local hens’ egg Thai-style herb omelet with a warm market vegetable salad from Rochester Farmers Market vendors. Wine pairing: Bergstrom Riesling (Oregon). Beer pairing: Laverstoke Park FDA Organic Ale (England).

Grass Run Farms beef short rib with locally milled horseradish potatoes, Fairview Farm local asparagus, red wine beef jus. Wine pairing: Green and Red Zinfandel (Napa Valley). Beer pairingFulton Sweet Child of Vine (Minnesota).

Northern Lights blue cheese plate with warm apple compote, apple granita, and apple leather. Wine pairingJanuik Merlot (Washington). Beer pairingStagger Lee Rye Whiskey Barrel Cider (Minnesota).

Foraged white walnuts and local Merrill’s Merri Bees honey-filled profiteroles with Skyr mousse. Wine pairingStump Jump Sticky Chardonnay (Australia). Beer pairingBlithering Idiot (Pennsylvania).

Make sure to call ahead to reserve your revolution in taste for Saturday, May 19th! Tasting menu: $50 per person. Wine flight pairing: $50. Beer flight pairing: $25. As an extra bonus for the night, we’ll also be serving up many sustainable wines by the glass that are usually only available by the bottle.

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