Wednesday, October 5, 2022
Cocktail inspired by Chef's favorite fast food beverage Hint: It's ocean blue!
Flatbread
Mutton curry with peas, carrots & potatoes served on a soft fry bread with bajan hot sauce
Mantu Dumplings
Ground mutton spiced with rose petals, coriander,
cinnamon, served over a herbed yogurt sauce
Courses above served with custom brewed: Persimmon Umbrella Kolsch Beer
Big Rip Brewery's house Kolsch brewed with persimmons from Prairie Birthday Farm
Borscht
Classic warm beet soup with braised mutton shanks & cabbage,
topped with creme fraiche and fresh dill
Mini BBQ Plate
Smoked mutton sausage & ribs, served with spiced crumb “dip”, pickles
and homemade HP sauce
Jaeger Schnitzel
Crispy fried mutton loin, mushroom gravy, root vegetable whip
Courses above served with first taste of: "The Client"
Big Rip Brewery's Schwarzbier, a classic German black lager
Chile en Nogada
Roasted poblano chile stuffed with ground mutton, local fall fruit,
topped with walnut cream
Tamal Colado
Fresh masa pawpaw tamale topped with braised mutton chile negro & pickled onions
Sweet
Persimmon honey cake
Courses above served with custom brewed: "Pear Umbrella Kolsch"
Big Rip Brewery's house Kolsch brewed with pears from Prairie Birthday Farm
Message from the Chef: I don't have to tell ya'll how challenging these last few years have been. Collectively, we've lost loved ones, businesses, the comfort of our routines. I believe these transitional periods can take us from one place to a better one and I want to use this opportunity to celebrate community and the abundance of the season. I have not served my food to the public in over two years, so, for me, this dinner will serve as a rite of passage of sorts. I have challenged myself to hand harvest as many ingredients as possible in collaboration with our lovely local producers–the star of which is our mutton from Bottom's Edge Ranch. I'm looking forward to breaking bread with all of you.