Goat Cheese & Beet Ravioli, Sautéed Greens, Rye Crumbs & Golden Raisins by Chef Jason Wilson
100-Mile Beet Pepper Bolete Pak Choy Squash Blossoms by Chef Chris Weber
Shaved Zucchini, Cucumber Pea Salsa, Roasted Tomatoes & Slow Cooked Wild Salmon by Chef Jason Wilson
Carrot Ravioli by Chef Chris Weber
Pictures from the 2016 event courtesy of Stephanie Sharpe Photography.
Nettle Mussel Soup by Chef Chris Weber
Maple and Moroccan Spice Roasted Carrots, Rich Yogurt, Chiles, Almonds & Mint by Chef Jason Wilson