On Monday, Nov. 9, the foodie fun continues with a Wild Game Dinner featuring beer pairings by Wood Boat Brewery,
kicking off at 6 p.m.The seven - course menu consists of Wild Boar Belly
Salad and Pardon Me Pale Ale; Grilled Pheasant and Burrville Hard Apple Cider; Blackened Rabbit Saddle with Quail Egg Bearnaise and Channel Marker IPA; Golden Beet Gelato with Mascarpone and Poppyseed; Reisling - Braised Venison Shank and Oatmeal Stout; Elk Loin with Stone Ground Mustard Reduction and Cherry Wheat Ale; and Candied Duck Prosciutto with
New York Maple Ice Cream and Punkin» Wheat Ale.
Gooseberries are often found in jams and preserves, but chef Todd Mitgang (of Crave Fishbar in
New York City) fancies how their
kick of flavor works with avocado in a
salad.