{"product_id":"celebrating-the-seasons-farm-to-table-dinner-with-chef-mike-bowe","title":"Celebrating the Seasons Farm to Table Dinner with Chef Mike Bowe","description":"\u003cp\u003eReturning 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eThe Menu\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eKentucky Prosciutto Tartine…Broadbent Heritage Ham, Capriole Farm’s Sofia Goat’s Cheese, Plum Jam, Brioche\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eFarro “Risotto”…Roasted Frondosa Farm’s Mushrooms, Herbed Pistou, Ricotta Salata, Pickled Chanterelle, Crispy Mustard Greens\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrisket…Fischer Farm’s Prime Beef, Johnnycake, Hickory \u0026amp; Tart Cherry Glaze, Succotash, Sweet Corn Foam\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePeaches, Peaches, Peaches: Peach Custard, Peach Brûlée, Peach Jam, White Chocolate Streusel, Charred Lemon, Wildflower Honey\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cstrong\u003eThe Details\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFriday, August 14th \u003c\/p\u003e\n\u003cp\u003eDoors at 5:30 pm, service begins at 6 pm\u003c\/p\u003e\n\u003cp\u003e4797 Midland Drive, Charleston WV (directly beside Carver Career Center \u0026amp; just 10 minutes from the Capitol Complex) \u003c\/p\u003e\n\u003cp\u003eCash\/credit bar available! \u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout the Chef\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eChef 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.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"J.Q. Dickinson Appalachian Mercantile","offers":[{"title":"Default Title","offer_id":43358912872483,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/4771\/3059\/files\/Event_Posts_5.jpg?v=1784047108","url":"https:\/\/jqdappalachianmercantile.com\/products\/celebrating-the-seasons-farm-to-table-dinner-with-chef-mike-bowe","provider":"J.Q. Dickinson Appalachian Mercantile","version":"1.0","type":"link"}