“Farm to Fork” Dinner Highlights Skaliwags Food and Ahnapee Brewery

Celebrate the ageless tradition of gathering in the fall harvest at an evening of dining delights and seasonal beers during the “Farm to Fork: A Seasonal Heritage Dinner” at Heritage Hill State Historical Park. Special hosts for this evening will be “John and Mary Cotton,” original owners of the Cotton House, who will reveal the workings of their simple farm and share family stories. The dinner is set for Oct. 27, 6-9 pm.

The dinner will be provided by Skaliwags with beer pairings by Ahnapee Brewery. Chef Chris will entertain as he tantalizes taste buds with his delicious cuisine. The menu is as follows:

First Course: Fall harvest soup with a duck bacon fly-in. A creation straight from Chef Chris & Ellie’s kitchen. A medley of roasted fall root vegetables, caramelized onions, nuts, organic heavy cream and, of course, Wisconsin butter.

Second Course: Heritage heirloom wedge salad – Chef Chris’ take on one of history’s greatest salads. Wisconsin blue cheese, a trio of the Badger State’s best bacons, greenhouse-grown heirloom tomatoes.

Third Course: Live-fire braised boneless pork shank that’s been finished over peach wood smoke. Served over smoked garlic and garden fresh chive mashed potatoes with a Door County cherry Bordeaux demi-glaze.

Fourth Course: Carmel Dutch apple pie.

The cost is $125. Reservations must be made by Oct. 21 at heritagehillgb.org/foundation/fundraising-events/or 920.435.2244. Proceeds will benefit educational programming at Heritage Hill State Historical Park. Heritage Hill is located at 2640 S. Webster Ave, Green Bay.