“Hen Hauling Wood” Saturday, June 3rd, 2017

cocktail hour 413 Farms chicken liver mousse on black pepper brioche with pickled onion Ringo Grasshoppa dry hopped cider with bourbon, elderflower and lime

one Crackling Corn Bread with cornmeal from Pearson Family Farms and served with whipped honey schmaltz Elk Valley "La Ferme" Farmhouse Ale

two Broth of Chicken Feet with summer herbs, sugar snap peas and dandelion greens Hakushika Junmai Yamadanishiki

three Parisienne Gnocchi with 413 Farms chicken heart ragu, fava beans and fresh cheese Charles & Charles Rosé, Columbia Valley, WA

four Roulade of Chicken Breast with poached carrots, wilted greens, charred scallions and carrot glaze Sean Minor "4 Bears" Pinot Noir, Central Coast, CA

five Lovera's "Desertetto Blua" Cheese with chicken skin cracker and jasmine cherry jam Dewatsuru Junmai Nigori

six Pecan Creek Mead Sabayon with Wild Rose Farms strawberries Fair Fellow Coffee "La Loma Gloria Black Honey"

Created and prepared by Executive Chef Matthew Owen of The Reserve at Grogg's Green Barn