Friday, June 21st at 6pm at Tamarack on The Terrace
Introducing Tamarack’s Executive Chef “J” Jason Underwood preparing the menu & Buzz Food Service Corporate Chef Paul Smith pairing wines.
Passed Appetizers: WV Trout Ceviche ▪ Smoke Chicken Crostini
Salad Course : Local Dry-aged Beef Kafta over Local Micro Greens & Fresh Herbs
Main Course : Berkshire Pork Osso Bucco served with hand-crafted Parmesan WV Grit Soufflé and Purple & Green Ramonessco finished with Gremolata
Dessert Course : WV Goat Cheese Cheese Cake with Strawberry Rhubarb Compote
6pm – 7pm : Passed Hors d’ oeuvre’s with either a Sparkling & Rose
7pm : The Culinary & Wine Experience begins featuring local, regional and wines from around the world!
Deadline to purchase tickets is June 14th ▪ Only 100 tickets available.
