Join us for an evening at the enchanting Juniper Hill Farm. Chefs TK Peterson and Raven Naramore will take you through a seasonally inspired and locally sourced menu.
The evening will begin with a stroll around the farm, with curated bites and beverages in-hand. You'll take in the sunset over the Kaw River Valley, and then settle into the barn for a multi-course dining experience. Get ready for a magical evening at the farm!
All food, beverages, and service are included in your ticket.
Chef TK Peterson, Chef/Owner Good Company Hospitality LC
Chef Raven Naramore, Chef/Owner Raven’s Table
Chef Louis Wigen-Toccalino, Chef/Owner Cellar Door Café
Gathering Appetizers
SOS Toast - Garlic Bread, Bison Ragu, Horseradish, Grana Padana
Chanterelle Tart, Squash Custard, Rosemary Gremolata
First Course
Pumpkin Soup, Ginger and Warm Spices, Chermoula
Second Course
Rye-Carrot Dumpling, Pepper Soubise, Sweetlove Farm Hen, Turnip Green Salsa
Third Course
Baldwin Farm Apple, Spiced Pecan, Parmesan, Fennel and Celery, Parsley Lemon Dressing
Fourth Course
Filet of Beef, Spaghetti Squash Tartiflette, Fromage Affinoise, Huckleberry Demi-Glace, Sage Persillade
Dessert
By Chef Louis Wigen-Toccalino
Join us for an evening at the enchanting Juniper Hill Farm. Chefs TK Peterson and Raven Naramore will take you through a seasonally inspired and locally sourced menu.
The evening will begin with a stroll around the farm, with curated bites and beverages in-hand. You'll take in the sunset over the Kaw River Valley, and then settle into the barn for a multi-course dining experience. Get ready for a magical evening at the farm!
All food, beverages, and service are included in your ticket.
Chef TK Peterson, Chef/Owner Good Company Hospitality LC
Chef Raven Naramore, Chef/Owner Raven’s Table
Chef Louis Wigen-Toccalino, Chef/Owner Cellar Door Café
Gathering Appetizers
SOS Toast - Garlic Bread, Bison Ragu, Horseradish, Grana Padana
Chanterelle Tart, Squash Custard, Rosemary Gremolata
First Course
Pumpkin Soup, Ginger and Warm Spices, Chermoula
Second Course
Rye-Carrot Dumpling, Pepper Soubise, Sweetlove Farm Hen, Turnip Green Salsa
Third Course
Baldwin Farm Apple, Spiced Pecan, Parmesan, Fennel and Celery, Parsley Lemon Dressing
Fourth Course
Filet of Beef, Spaghetti Squash Tartiflette, Fromage Affinoise, Huckleberry Demi-Glace, Sage Persillade
Dessert
By Chef Louis Wigen-Toccalino
