We're kicking off our series with a Delmarva Farm-to-Table Dinner. More than 90 to 95 percent of the ingredients are coming from local farmers, bakeries and purveyors.
Guests will start with an Apple and Sweet Potato Bisque with Candied Smoked Pork and Sriracha, paired with a Punkin Ale. From there …
First Course
Rockfish Crudo, 'Salt and Vinegar' Salsify, Parsley and Lemon, paired with My Antonia.
Second Course
Roased Pumpkin, Spinach, Cranberry, Chevre and Maple-Pumpkin Seed Vinaigrette, paired with 2012 Positive Contact.
Third Course
Bison Short Rib, Apple Cider Braised Root Vegetables, Rainbow Chard and Natural Glace, paired with Palo Santo Marron.
Fourth Course
Wood-grilled Tautog, Bone-marrow 'Buttered' Crab Edamame, Brussell Leaves and Veal Butter, paired with Burton Baton.
Dessert
Marshmallow ice Cream, Wood-grilled Graham Cracker and Bitches Brew Chocolate Fudge, paired with aged Bitches Brew.