October 16 Meet the Producer Dinner a Big Success
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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