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Turns out the barn at Hidden Stream comes complete with hay nymphs.

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Chris Staples from Furthermore Beer talks about the beers for the evening: Knot Stock and Fatty Boombalatty.

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The Charcuterie was served on rough cut boards served with a flourish over diner’s heads.

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The charcuterie boards included: headcheese, mortadella, dry cured ham, fennel salami, morel salami, coppa, rillette with pickled, cabbage, mustard, and rhubarb and cherry chutney. Yum!

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Pigs ears are tasty.

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Salad of arugula dressed in dried cherry pancetta balsamic vinegar served with crispy pig’s ears and lardoons.

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And the cooking goes on…

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Grilled hot spice sausage and Furthermore 3 Feet Deep bratwurst with Creamy polenta.

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But wait, there’s more!  Roasted pancetta, morel and guanciale stuffed pork loin is served with horseradish creamed spinach and nettles.

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Yes, there is another one.  The sixth course is braised and grilled pork belly with braised ham hocks fingerling potatoes and ramps.  (It was my personal favorite.)

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(I think they liked it!)

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Did you want some dessert too?  Okay.  You can have chocolate, bacon and cherry bouchons.

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A beautiful time was had by all.

Photo Credit: Kris Hase

Host
Scott Pampuch

Dinner Hosts
Eric & Lisa Klein

Featured Chef
Mike Phillips

Beer & Wine
Annette Peters
Chris Staples

Volunteer Chefs
Marshall Paulson
Eddie Hayes
Jorge Guzman

Volunteers
Christine, David, Kyndell, Jeff, Ken, Devin, Tracy, Emmy, Meghan, Michelle, Kim, Michelle and Trish.

Many of the volunteers came from Cooking Minnesota.

All photos are the sole property of Kris Hase. You are welcome to share or adapt this work provided you get my permission, credit me and link to this site.

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