This Farm to Table Dinner is sold out.
Join us March 4th, Fat Tuesday, for a Louisiana inspired Mardi Gras feast. Chef Matt Steigerwald, formerly of Lincoln Café and Wilson’s Ciderhouse, will be serving a multi-course dinner starting with cocktail hour snacks and featuring NOLA inspired cocktails.
Bonus: We’ll be doing a traditional King Cake for dessert and the five lucky attendees who get the classic baby figurine in their cake will be entered into a drawing for a Turducken!
Matt Steigerwald is a seasoned chef who has been crafting savory dishes across kitchens in Eastern Iowa. Matt Stiegerwald has the distinction of being a three-time James Beard Foundation nominee for Best Chef Midwest (2008, 2011 and 2015). Steigerwald was the culinary director at Wilson’s Farm and chef at Wilson’s Cider House in Iowa City and Cumming.
Cocktail hour begins at 6:00 PM. First course served at 7:00 PM.
Appetizers (passed):
Wild mushroom dirty rice with roasted eggplant
Cajun cream cheese and pepper jelly rolls
Artichoke deviled eggs with roe
Courses:
Crawfish gumbo shooter
Creole Sea Scallops with smoked oyster remoulade, roots hash,
cane syrup bacon, and spiced pecans
Beef Short Ribs with absinthe parsnip puree, trinity gremolata, pickled radish and andouille jus
King Cake with Mardi Gras soft serve and candied orange
Vegetarian Courses:
roasted tomato gumbo
Creole Tofu “Sea Scallops with caper remoulade, roots hash, and spiced pecans
Roasted Oyster Mushrooms with absinthe parsnip puree, mushroom jus, trinity gremolata, and pickled radish
King Cake with Mardi Gras soft serve and candied orange
