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November 17, 2016 @ 6:00 pm - 8:00 pm$46.75 – $51.75
Doors open at 6:00pm and Dinner starts at 6:30pm
First Course: Squash Soup
Springfield-area farms have grown perfectly ripe winter squash have been plucked from the fading fields of autumn just in time to be subjected to the alchemy of Chef Michael Higgins’ secret recipe and transformed into your very own tureen of smooth, creamy liquid gold.
Second Course: Roasted Beets
Warm up by the fire – or feel like it, anyway – with the brilliant colors and flavors of roasted beets, fired up by sweet-and-spicy Orange Jalapeño Marmalade from Darn Hot Peppers, and accented with the promise of spring by fresh, crispy greens from Good Earth Farm.
Third Course: Savory Bread Pudding
At this event, we’re happy to say you don’t have to eat your meat before diving into your pudding — a delightful, comforting Savory Bread Pudding featuring Shiitake mushrooms from B and B Mushroom Farm and wild mushrooms from Mother Nature herself, all tied together with finely sliced Kale, Swiss Chard or Spinach.
Fourth Course: Meatless Minced Meat Tart
Brimming with Voss’s Pecans, apples, and raisins, this will be a delectable and sweet finish to our evening, sending us home warm and full of thanks…and full to the brim with meat free, sustainable, and local dishes that could only have been prepared here in Springfield!