Tickets are now SOLD OUT for this sweet event!
Here are the much anticipated details:
Farm to Fork: Honey Love
Sunday, February 8 from 6 – 9 p.m. at Kano Reid
Cost: $50 per person (plus applicable taxes and fees) – Bottles of wine also available for purchase (pre-sale online) to compliment your meal.
Includes: 5-course-honey inspired meal, expertly prepared by Kano Reid’s Red Seal Chef Kyle Barker, washed down with a pint of Lake of the Woods Honey Lager, while local honey producer Paula Hughes from Cherry Bell Hideout delves into the subtleties of honey production.
Amuse bouche: Charcuterie, Thunder Oak Gouda cheeses, hot pepper jelly, apple, pickle, creamed honey, bee pollen.
Appetizer: “Eggs Charlotte.” Soft poached egg, Eagle Lake whitefish, mead reduction hollandaise, English muffin, radish, bee pollen
Salad: Rabbit and wild rice in honey lager vinaigrette, dried cranberry, orange segments, honey glazed pistachios, torn radicchio.
Main: Bee pollen crusted rack of lamb, celeriac purée, sautéed fennel, honey and saffron cream sauce, tarragon and rosemary oils.
Dessert: Bread pudding, spun honey, grapefruit-pecan honey
Featuring local suppliers:
Cherry Belt Hideout, Honey Mill Farms, Rainy River Meats, Thread of Flour, Lake of the Woods Brewery, Hale’s Fisheries, Bulk Zone and Thunder Oak Cheese Farm.