Our ninth annual foraged-foods dinner was at ...
Piney Hill Farm
E623 County Road X, Glenwood City, WI
Sunday, May 22, 2016
11 a.m.–5 p.m.
Our wilderness-to-table spring foraged-foods dinner was prepared with locally grown and wild ingredients by Alan Bergo, a skilled chef and forager who was the executive chef at
The Salt Cellar at the time of our event. Before the meal there were talks on topics ranging from the story of the farm, how to make sustainable farming work, cheese making, foraging and raising livestock ethically. During the event, there was music by the Fiddlehead Trio.
The menu and the talks
All photos by Arianna Skoog.
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© 2016 Jane Rosemarin