Come experience a curated dinner at SBC’s The Cellar.
Join us Wednesday, June 29th at 6pm for a memorable evening filled with local flavors from notable chefs and purveyors. Hosted by wild foraging guru, Rachael West of Eating The Ozarks, along with Springfield Brewing Company’s Chefs, and Ty Iechyd Da Mixologists. You will truly step back in time during your dinner experience as our host and chef’s integrate 18th & 19th Century Ozark history and agriculture into each course served. Learn more about our southwest Missouri history and why various plants grew in our region during that era.
Enjoy a 4 course meal infused with wild ingredients and highlighting local farmers and artisans including: Local foraged ingredients, Urban Roots Farm, Springfield Brewing Company craft beer, and Ty Iechyd Da Distillery elevated spirits.
Tickets are $60 per person and include:
Welcome Beverage: Honey Margarita with Reposado Agave, honey simple syrup, and fresh lemon juice.
COURSE 1: Wild Mushroom Soup with Dandelion and dehydrated mushroom garnish.
Intermezzo Beverage: Charred lime Daiquiri with Ty Iechyd Da Rum, charred lime juice, Demerara syrup
COURSE 2: Bacon and Blackberry Vinaigrette wilting Greens, topped with goat cheese and a succotash garnish
Intermezzo Beverage: Rose 75 Rose infused Ty Iechyd Da Songbird Goldfinch Gin, lime juice, simple syrup, topped with sparkling Rosé
COURSE 3: Crispy-Skinned Smoked Duck Breast, Hominy cake, Red Wine slaw, and Local Vegetables
Intermezzo Beverage: Orchard Old Fashioned made with Ty Iechyd Da Rye, smoked peach syrup
COURSE 4: Peach Cobbler with homemade blackberry/sweet clover ice cream.
Dinner is hosted at Downtown Springfield at SBC’s The Cellar. Doors open at 5:30pm. Pre-purchased tickets only. Must be 21. Sorry no special requested or dietary accommodations.