Join us on Saturday, October 5th for a five-course vegetarian dinner with foraged cocktail pairings! We'll be joined by special guest Bentley Gillman, Head Distiller for Tattersall Distillery.

Foraged cocktails are a unique category of beverages that incorporate ingredients gathered from natural environments, rather than sourced from commercial growers. These ingredients can include wild herbs, edible flowers, fruits, and even fungi, all of which are carefully selected for their flavors, aromas, and textures. The essence of foraged cocktails lies in their connection to nature, offering a taste of the wild and a sense of adventure with every sip.

A master distiller with a passion for foraging and honoring the beauty of our natural world, Bentley Gillman has always loved exploring the lush landscapes of Wisconsin and Minnesota. Through the years, he has tinkered, tasted, triumphed, and tripped through countless experiments with wild foods and flavors to craft unique cocktail recipes.

Your ticket includes a copy of Bentley's gorgeous book Cocktails in Bloom, which offers inspiration and practical advice on adding a taste of nature to your bar menu. Learn how to make dozens of spirited (and non-alcoholic) drink recipes, with tips on when, where and how to find 15 common botanicals — along with some history and trivia along the way.

And because stewardship is a key element of foraging, Cocktails in Bloom focuses mostly on invasive or naturalized species. Whether you’re a seasoned forager or a curious beginner, this delightful book has everything you need to make delicious recipes that celebrate the beauty of wild ingredients.

You can learn more about Bentley and the book here: Cocktails in Bloom

Herbivore Dinner Menu:

Beet Tartar
Goat Cheese Fondue / Dijon / Capers / Micro Arugula / Fried Shallots

Chilled Pea Velouté
Mint / Lemon Ricotta / Edible Flowers

Risotto
Pearled Barley / Mushroom Broth / Roasted Local Mushrooms & Herbs

Napoleon
Eggplant / Zucchini / Onion / Delicata Squash / Sweet Potato Hummus
Crispy Brussels Salad / Burst Cherry Tomato

Compressed Melon
Watermelon / Cantaloupe / Honeydew / Avocado Puree / Mint
Toasted Coconut / Citrus-Honey Vinaigrette