Heirloom Botanical Adventure Dinner
Heirloom Botanical Adventure Dinner
Sat, JULY 20 | 5 PM
WILSON HERB FARM, Greensboro, VT
Back for our second popular botanical dinner in the NEK with Wilson Herb Farm!
Our dinner kicked off with a welcome hour where guests enjoyed their first heirloom botanical-infused cocktail or mocktail, grabbed their first bite from our chefs in the field kitchen, and took in the sweeping views of the farm.
Our epic long table was nestled right in with the wild oats and echinacea, and filled with multiple fire-cooked courses that highlighted ingredients growing mere feet from our plates. Farm-fresh, herb-infused cocktails and wine were perfectly paired with each course.
After a relaxing dinner, we gathered ‘round for a final sweet treat served straight from the creemee stand and our signature sparkler send-off!
MENU
FIRST COURSE
Tuna Crudo + Melon Tostada
Avocado, Chamomile, Mint
Hyssop Hooray
Barr Hill Gin, Anise-Hyssop Honey, Cocchi Americano, Grapefruit, Lemon
SECOND COURSE
Assorted Lettuces
Lemon + Calendula Dressing, Tomatoes, Radishes, Vault 5 Crisps
Jolie-Laide Pinot Gris
THIRD COURSE
Coal Roasted Chicken
Many Herbs, Lemon Basil Veloute
Charred Carrots
Golden Milk Yogurt, Dukkah
Grilled Brassicas
Smoked Tomato Jam, Oregano
Skillet Potatoes
Lemon Balm, Emulsified Garlic
Onward Bouquet Rouge Sunset Blend North Coast
FOURTH COURSE
Warm Berry + Rosemary Cobbler
Maple Rosemary A La Mode
Kingdom Gin Fizz
Blend of Stonecutter + House Rosemary Gins, Elderberry, Lemon, Thyme-Lavender Cream, Foam, Soda
Producers + Partners
Wilson Herb Farm / partner
Sas Stewart / host
Chef James Kitchens / exec. chef
Chef Eric Hodet / chef
Lauren Hayes / dir. of beverage and operations
Mike Lonergan / photographer
Tara Lynn Clayton / graphic design
