Our October 16 Fall Feast, featuring local game fowl, exotic mushrooms and huckleberries and was hosted at HACC’. The chefs and students produced a creative menu: a culinary mash-up between Mark Twain Americana and the Mad Hatter.

Producer Reception

HACC Garden fresh Tomato Bruschetta

Blue Star Farms herb-crusted Emu medallions

on a Horseradish Potato Pancake

Bo-Ka Wild Mushroom Filo Tartlets

Dilled Green Bean Salad Spoons

Strite’s Macintosh & Smoked Cheddar Pastries

Ia Crianza Carinena 2003 & Domaine du Gouyat Bergerac Sec 2008

Lobster Mushroom Bisque

A creamy bisque of Bo-Ka Lobster mushrooms served

inside a Sourdough bowl, made from HACC”s 3-year starter,

and accented with lavash crackers

Clos Resnier Pouilly Fuisse, 2007

 

Main Plat

Bo-Ka’s Blue-foot mushroom stuffed Pheasant Breast (Eberly Poultry)

with Chantarelle Demi Glace, Carmelized Onion smashed Potatoes,

and fresh lima beans

Henry Fessy Morgon, 2007

Dessert

The Perfect Pair: Poached Bartlett Pears glazed with a Vanilla Fig Balsamic, resting on a delicate Pear Creme on a Franchipan leaf, joined with a Lavendar Ice Cream on a roasted Pear, and pulled together with a Huckleberry coulis and fresh huckleberries

Tomasello Winery Blueberry – Pomegranate Wine, NV

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