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Field to Feast

FIELD TO FEAST, A COLLABORATION DINNER WITH HANK SHAW

**SOLD OUT**

Hosted Sunday, October 28th, 5pm - 7:30pm in The Hickory Room at Wolf’s Ridge Brewing.

$85/ticket (includes dinner, gratuity and book) + tax.

You may also select to enjoy beer pairings with each course, which is $100/ticket + tax. A la carte beer, wine and non-alcoholic beverage selections will be available during the dinner for guests that do not choose to add beer pairings to their ticket. Get tickets now.

We are teaming up with Hank Shaw, author of the James Beard Award-winning website Hunter Angler Gardner Cook , to present Columbus with a very special dining event while Hank is in town on his current book tour.

Field to Feast will feature 5 unique dishes inspired by Hank’s new book: Pheasant, Quail, Cottontail. Included with the cost of each ticket is the full dinner, gratuity, and a signed copy of Hank’s new book! Hank and WRB chefs will be present during the evening to converse with guests and discuss each dish.

-THE MENU-

AMUSE

Acorn belini - beet gel, clotted cream, trout roe


FIRST COURSE

Rabbit Croquette – Confit Rabbit, Potato, Apples, Onion, Dried Cherry, Herbs, Goat Yogurt


SECOND COURSE

Venison tartar – black berry gastrique, red-vein sorrel, crostini, duck egg jam

THIRD COURSE

Walleye - Indian cornmeal dredged, romesco sauce, sunchokes


INTERMEZZO

Wintergreen Sorbet

FOURTH COURSE

Quail – pickled crabapple and mushroom stuffed, mulberry demi


FIFTH COURSE

Chicory Sponge Cake - chocolate fudge bar, popcorn cremeux, Indian popcorn, caramel sauce


Earlier Event: October 28
Sunday Live Session 10/28
Later Event: October 30
No Tricks, All Treats Tapping Party