Our areas finest chefs are joining again to help one of our local farms! 4 Seasons Farm in Meshoppen has had a rough year with unexpected medical and farm expenses and need help from our giving community. 8 chefs, 7 courses...you will not want to miss this! Such an amazing opportunity to support small agriculture!
THE MENU!!!1 Chris Mullin: Rowland's Farm Potato Gnocchi, Cured Huntzinger Household Egg Yolk, Crispy Sunchokes, Local Parmesan
2 Jeff Huntzinger: Crispy smoked pork belly topped with rabbit confit over thyme and cream braised parsnip puree finished with apple cider maple gastrique.
3 Dave Ciminelli: oxtail mushroom wonton cigar w/ oxtail, mushroom, sun dried tomato & English cheddar w/ caramelized onions w/ hemp seed fava bean hummus, smoked paprika tip, arugula Marash chili oil drizzle & edible cigar band. Biodegradable palm leaf plate.
4 Nick Tisdale: Roasted Beets & Blueberries, Whipped Goat Cheese, Winter Grapefruit Vinaigrette, Toasted Pistachios, some sorta greens from Rowland would be nice.
5 Tumpal Nadeak: Crispy skin trout - middle neck clam - root vegetable terrine - crispy daikon radish - ginger lemongrass broth.
6 James Bolus: Quail's R US chicken galantine with black garlic toum, foraged black walnut, triple fermented garlic honey mustard, herb roasted crackling, sprout salad with foraged sumac vinaigrette.
7 Gary Edwards: Beef Pot au feu, Four seasons pastured beef, Turnip purée, Red Zinfandel gastric, Cippolini, Root veg
8 Jeff Kochanski: Roasted Red Pepper Sous vide cheesecake ...chipotle and organic cocoa whipped crema ...cocoa and chipotle infused touille.
Sun Feb. 245:00 pm - 8:00 pm
560 Kidder StreetWilkes-Barre PA,US 18702