Celebrating the Seasons Farm to Table Dinner with Chef Mike Bowe

Returning home from his position as Executive Chef at Red Yeti in Indiana, Charleston native Chef Mike Bowe will be bringing us a fantastic four course meal inspired by the comfort food of Appalachia. This intimate farm-to-table dinner celebrates summery seasonal ingredients sourced from regional producers, featuring Kentucky prosciutto tartine, farro risotto with foraged mushrooms, hickory-glazed brisket with sweet corn foam, and a showstopping peach dessert finale.

The Menu

Kentucky Prosciutto Tartine…Broadbent Heritage Ham, Capriole Farm’s Sofia Goat’s Cheese, Plum Jam, Brioche

Farro “Risotto”…Roasted Frondosa Farm’s Mushrooms, Herbed Pistou, Ricotta Salata, Pickled Chanterelle, Crispy Mustard Greens

Brisket…Fischer Farm’s Prime Beef, Johnnycake, Hickory & Tart Cherry Glaze, Succotash, Sweet Corn Foam

Peaches, Peaches, Peaches: Peach Custard, Peach Brûlée, Peach Jam, White Chocolate Streusel, Charred Lemon, Wildflower Honey

The Details

Friday, August 14th 

Doors at 5:30 pm, service begins at 6 pm

4797 Midland Drive, Charleston WV (directly beside Carver Career Center & just 10 minutes from the Capitol Complex) 

Cash/credit bar available! 

About the Chef

Chef Mike Bowe studied at the prestigious Culinary Institute of America in Hyde Park, New York. He has held titles of Corporate Executive Chef, Culinary Arts Instructor, and restaurant owner. He has been with Red Yeti since it started in 2014.