FIELD TO FEAST, A COLLABORATION DINNER WITH HANK SHAW
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.
Acorn belini - beet gel, clotted cream, trout roe
Rabbit Croquette – Confit Rabbit, Potato, Apples, Onion, Dried Cherry, Herbs, Goat Yogurt
Venison tartar – black berry gastrique, red-vein sorrel, crostini, duck egg jam
Walleye - Indian cornmeal dredged, romesco sauce, sunchokes
Quail – pickled crabapple and mushroom stuffed, mulberry demi
Chicory Sponge Cake - chocolate fudge bar, popcorn cremeux, Indian popcorn, caramel sauce