J.Q. Dickinson Farm-to-Table Dinner: Celebrating the Seasons - Winter Edition

By Candace Nelson - 9:34 PM

February 28 - Celebrating the Seasons, Winter Edition
Chef Mike Bowe of the Red Yeti is the guest chef. $85 per person, included food, service, and non-alcoholic beverages.
This was an incredible specialty dinner that delivered flavor in every course. The menu consisted of five courses. Here they are from first to last: Sweet Potato Bisque, Spice Roasted Hazelnuts, Charcoal Creme Fraiche, Brown Butter, House Cracker Cornbread Pudding, Shaffer Farm beef Brisket, Kentucky Sorghum Glaze, Smoke Pepper Popped Sorghum, Micro Buckwheat Braised Stonecross Farm Bacon, Weisenberger Mills Grits, Herbed Capriole Farm Goat Cheese, Tomato Jam, Charred Onion Red Frazier Farm Bison Meatloaf, Cauliflower Silk, Bourbon Barrel Red Eye Gravy, Roasted Root Vegetables Apple Butter Cake, Whipped Greek Yogurt, Smoked Wildfower Honey, Granola

So delicious. Will you be attending any specialty dinner at J.Q. Dickinson this season?

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