Farm-to-Table Spring Dinners:

Saturday, March 12

Friday & Saturday, March 18 & 19

Tickets per person $125

Cocktail Hour with a 4-course Dinner

Cocktails and Canapes start at 6pm

Dinner starts at 6:30pm

Dinner Menu

Course 1

Cured Flathead Lake trout, celeriac, bagna vert, sunflower, roe

Course 2

Roasted winter squash, badger flame beets, apple, radish, creme fraiche, dukkah

Course 3

Short rib, parsnip, butter braised cabbage, shiitake

Course 4

Apple tart, mimolette, calvados ice cream

What is a Farm-to-Table Dinner?

The farm-to-table movement is about bringing locally grown, fresh vegetables, fruits, dairy, and meats to households and restaurants by eliminating long-distance transport of food items. Along with the benefits eating locally can bring to the environment, it is also a great way to support growers in our region, who are quite often our neighbors.

Chef/Owner Sam Bassett of Forage in Kalispell, will offer a delicious cocktail hour to be followed by a four-course dinner meal.

From a young age, cooking was always a passion for Sam, and ultimately, the trajectory of his life. Working at his  parents British Pub, "The Cottage Inn," he rose through the ranks to  eventually take the helm of the kitchen alongside his mother, Cathryn.  After seven years, he was led to pursue cooking in Portland, Oregon.  Working under some of the best chefs of the northwest including James  Beard award winner Andy Ricker of Pok Pok and Andrew Gregory of the  Woodsman Tavern, he honed his skills and deepened a knowledge of  technique and farm to table sustainability practices.

White Raven Winery will be pairing each course with wine.

White Raven Winery is owned and operated by local Montanans, born and raised here, who are as committed to the “community of Montana” as they are to the Winery. Five of their current seventeen wines are made with 100% Montana-grown grapes.