Farm to Table 5 Course Dinner with Wine Pairings Winter Culinary Event! Join us for a fantastic Farm to Table Culinary Event at The Lodge on Lake Detroit. Enjoy fresh, local foods in a warm and inviting atmosphere. Hosted by: Chef Gregg Brandt, of South Dakota?s Broken Trellis and Sommelier, Scott Lindman of Paustis Wine Co. Dinner and Wine Pairing Details:
Beet Tartare, with goat cheese, honey & quail egg served with micro greens & black pepper crisps served with Montinore Estate Riesling
Cream of mushroom soup with Minnesota wild rice served with Maddalena Chardonnay
Heart of Romaine Wedge Salad with homemade AmaBlu dressing (a MN blue cheese), pears, walnuts and heritage bacon served with Georges Duboeuf Beaujolais Villages
Handmade Potato Gnocchi with a Heritage Pork Shank Osso Buco Ragout served with Truffle Hunter Barbera d?Asti
Vanilla Cream Brulee served with Quady Electra Orange Muscat Now Taking Reservations $75+ tax & gratuity, per person ? Advance reservations required (Minimum 1 week prior ? by February 10, 2018) Space is limited. Full prepayment required. Non-refundable after 2/10/19.
About Chef Gregg Brandt Gregg Brandt and Jenna Daley Owners of Broken Trellis.
Gregg Brandt is a self taught ?Chef? who has been in and out of the Restaurant industry for the last 20 years. He spent 3 years living in Italy where he was able to greatly expand his culinary palate and cooking skills. Currently Gregg, along with Jenna Daley, are the owners of the award winning food truck Broken Trellis out of Yankton SD and focus on farm to fork dishes.
About Scott Lindman
Scott Lindman has been in the industry for over 25 years and takes his years of expertise to a higher level when presenting about his passions: wine and food. After years in the restaurant industry and starting his career on the distribution side with a small boutique wholesaler, Scott now works as the Area Manager for Northern Minnesota for Paustis Wine Company.