Event

Co-Lab Kitchen

Co-Lab Kitchen: A Collaborative NC Farm to Table Dinner

August 11, 2015

6:30 @ Tir na Nog Irish Pub

--- Opening Cocktail

"Dirty Beets"

Local beet simple, orange, lime, and TOPO Vodka

--- Course One

The Fiction Kitchen with Daniel Dayton- Old Milburnie Farm, Raleigh

Thai basil salad with snap beans, cucumbers, tomato, chinese five color pepper, and peanuts

"Adult Lemonade"

Carrot, tarragon, angelica, lemon and lavender bitters, TOPO Organic Gin

--- Course Two

Tir na nOg with Judith Lessler - Harland's Creek Farm, Pittsboro

Stewed okra and cherry tomatoes with fingerling potato, edamame salad, and black bass

Celery, maraschino liquer, TOPO Vodka

--- Course Three

Provenance with Armin Leith - Beechcrest Farm, Chapel Hill

Cereals, seeds, grasses, and berries; the whole hog, egg, and onion

Smoked sorghum, sassafrass, TOPO Whiskey, soda

--- Course Four

The Co-Lab with Chase Werner Endless Sun Produce, Raleigh

Escazu chocolate, basil, hazelnut, and graham

TOPO Stout

--- After Dinner Treat

LucetteGrace

Assorted caramels and candies

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All courses are served with a alcoholic or nonalcoholic drink pairing.

The event is $70 total including gratuity and tax. There is limited seating and we highly recommend getting tickets quickly because the event will sell out.