Urlar Sauvignon Blanc, New Zealand and Les Verrieres Clos des Soutyeres, France and

four courses

 

   Good Shepherd Turkey Ranch heritage turkey and 

Wakarusa Farm mushroom pierogi with organic onion broth and

City Bitty Farm bull's blood beet micro greens

Two Sisters Farm lettuce

tossed with  Busy Bee Acres honey and lemon vinaigrette and toasted organic walnuts

  KC Buffalo Bo. bison bundled with organic quinoa and pears in kale leafs over

 roasted acorn squash puree

                        blue bird bistro garden rosemary ice cream sandwich