SUPPER CLUB w/ WinterWonderGrass
October 17th @ Tahoe Food Hub’s Farm Shop
5:30pm – 8:30pm
Tahoe Food Hub has been a proud partner of WinterWonderGrass for the past five years! And this year we are jumping on the bandwagon and hosting a Supper Club farm-to-table dinner as part of their “Caravan to WonderGrass” this October.
Supper Club farm-to-table dinners are Tahoe Food Hub’s opportunity to bring the community together and celebrate local food.For each dinner, we pair a chef with our local farms to design a seasonal, 4-course menu reminiscent of simpler times and supper club days. Chef Wyatt Dufresne, formerly of PlumpJack Squaw, will be our featured guest for the October 17th dinner. Tickets are $110 and includes a 4-course dinner, two drinks, conversation and a special WinterWonderGrass musical guest. It will be an intimate dining experience with capacity for 50 people. Reserve your seat at the table today. The dinner will be at the Farm Shop at the Truckee Airport, 12116 Chandelle Way. Be a part of the conversation and learn how local, sustainably-grown food not only make us healthier but heals our environment and strengthens our local economies.
More about Caravan to WonderGrass:
“Caravan to WonderGrass” aims to curate intimate, pop-up events in the festival’s host states to produce gatherings that celebrate both the release of the annual festival lineups, while also offering an opportunity to connect more deeply with the local community. A “caravan,” after all, is defined as, “a group of people, especially traders or pilgrims, traveling together,” and with three national locations to its name, WinterWonderGrass, and the events leading up to it, embody just that.
The California Caravan encompasses three events, taking place between October 17-19 throughout North Lake Tahoe. Things kick-off with Supper Club On Thurs, October 17th. The fun continues with two pop-up performances from Midnight North, taking place at Moe’s BBQ in Tahoe City, CA on the 18th, and Alibi Brewing in Truckee, CA on the 19th. Both shows will last from 9:00 pm – 12:00 am, and are free and open to all ages. During both performances, there are chances to win tickets to the festival and exclusive festival merchandise.
“The journey is often the greatest part of the adventure–the anticipation, the allure of reconnection, the enthusiasm and camaraderie,” WinterWonderGrass founder, Scotty Stoughton, shares about the Caravan concept. He elaborates, “We absolutely love the communities where WinterWonderGrass has found a home over the years, and we enjoy spending more time connecting with the culture of each of these unique villages. Part of our mission during the Caravan events is to highlight the incredible local food, talent, farms, train depots and lakeside porches inherent in each community, and use them to welcome the next iteration of WinterWonderGrass each year.”
Use the provided button below to purchase your tickets online via our PayPal portal. If you prefer to pay by check, contact firstname.lastname@example.org, 805-889-3587 for more details. The Mailing address is Tahoe Food Hub PO Box 3038, Truckee, CA 96160. Or you can pay using Venmo. We are @tahoefoodhub.
SOLD-OUT! If you would like to be put on the waiting list, contact email@example.com
SUPPER CLUB MENU:
Smoked Brisket Crostini w/ Cabbage Slaw, Pt. Reyes Blue Cheese & Local Honey Drizzle
Roasted Mushroom & Chèvre Tartlet w/ Caramelized Shallots & Meyer Lemon Gremolata
Fuyu Persimmon w/ a Shishito Pepper Relish and Togarashi Puffed Rice
From the Farm
Autumn Field Green Salad with Pickled Red Beets, Shaved Chiogga Beets, Fuji Apples, Central Coast Creamery Goat Gouda, Toasted Chandler Walnuts and a Whiskey Barrel-Aged Apple Cider Vinaigrette
From the Ranch
Baker Ranch Beef Bourguignon w/ Cippolini Onions, Oyster Mushrooms and Super Tuber Potatoes and Root Vegetables. Side of Rainbow Chard, Red Veined Sorrel and Herbed Crackers.
Vegan entrée: Smoked Romanesco “Bourguignon” with a Mushroom-Pumpkin Broth, Cippolini Onions, Oyster Mushrooms and Super Tuber Potatoes and Root Vegetables. Side of Rainbow Chard and Red Veined Sorrel.
Chai Panna Cotta in a Roasted Baby Pam Pumpkin w/ Pepitas Brittle, Chantilly & Nasturtium Shoots