Food & Wine
The Farmer, The Chef, & The Butcher {A Farm-to-Table Dining Experience}

Join us for a farm-to-table evening featuring The Art of Beef Cutting live demo and discussion with Kari Underly, award-winning butcher. Community-style dining with wine pairings will follow after Kari shares her experiences, expertise and stories. This beautiful evening will take place in The Pole Barn at Summerfield Farms surrounded by shady oak trees and a quiet pond.

Tickets for this memorable experience are LIMITED! You can WATCH Kari in action here.

Menu artfully crafted by Kristina Fuller (Crafted) and Nick Wilson (1618)

Beef Tartare | Beef sirloin tip. Lemon juice. Ginger. Mustard seed. Shaved red onion. Charred green onion aioli. Baked potato chip.

Baby Kale Salad | Shaved radish. Sunflower seed. grilled asparagus. Strawberries. Sesame ginger vinaigrette.

Surf and Turf | Grilled oyster. Tataki ranch steak. Pickled Swiss chard mignonette.

Summerfield Farms Grilled Chuck Eye Steak with Summerfield Bone marrow demi. Burnt orange rind. Grilled bok choy. Garlic and scallion pan-fried potatoes.

Red Velvet Cake Surprise

Time: 6pm
Date: Thursday, May 17