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Morel Feast 2019

Details

Date:
May 10
Time:
6:00 PM - 9:00 PM
Event Categories:
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Venue

The Hook and Ladder Theater
3010 Minnehaha Ave
Minneapolis, MN 55406 United States
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Website:
https://thehookmpls.com
Morel Feast on Friday, May 10 at The Hook and Ladder Theater

3rd Annual

MOREL FEAST

Friday, May 10
at The Hook and Ladder Theater
Doors 6pm :: Morels 6:30pm :: 21+
$80 (Tickets limited)

MAKE RESERVATIONS

~ A Firehouse Performing Arts Center Fundraiser ~
Please make reservations by end of the day Wednesday, May 8 (or before it sells out…)

Morel Feast guests will enjoy six fresh Morel Mushroom chef preparations, a feast of extras, and live music by Parisota Hot Club in the transformed ‘electric forest’ by Rebel Minx. Complimentary craft beer pairings with Fulton Brewing, cider, and a specially curated wine selection of Brassfield Estate Winery. A wild foraged food presentation and fresh morel mushrooms are being sourced through Forest To Fork!
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MOREL FEAST CHEFS & MENU
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Chef Tommy Begnaud
– Butcher & Boar (New York Strip & Morels)
Chef Ruhel – Gandhi Mahal (Morel Masala)
Chef de Shroom Mike Kempenich – Forest To Fork (Stuffed Morel)
Chef Jim Kyndberg
Kaskaid Hospitality (Morel Desert)
Chef Tony Parella – Oboros Advisors (Morel Patte)
Chef Bob Samuelson
– Palmers’ Bar & Grill (Wild Harvest Rissotto)

HOOK EXTRAS
– Butter-fried Morels
– Beef/Morel – Kabobs
– Prosciutto Wrapped Asparagus (garlic/morel butter) -optional-
– Water-cress Salad with Bacon Vinaigrette
– Bread/Cheese
– Complimentary craft beer, cider & wines!
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Live Music by Parisota Hot Club
Performing an eclectic mix of gypsy jazz hot club interpretations of contemporary and classic favorites.
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Fresh Morel Mushrooms provided by Forest To Fork
Wild foraged food presentation by Mike Kempenich
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Sponsored by Fulton Brewing, Jameson, Brassfield Estate Winery, City Pages, & Jazz88

FULL MENU & EVENING SCHEDULE

Snacks & and Forest to Fork presentation (6-7pm)
-French bread (Rustica)
-Délice de Bourgogne Cheese (Whole Foods)

Salads (2) (7pm)
-fresh watercress salad (Forest to Fork) with Grandma Edna’s famous bacon/egg vinaigrette (Hook preparation)
-grilled prosciutto (Kramarczuk’s) wrapped around fresh-picked asparagus spears drizzled in a lemon-morel butter (Hook preparation)

Main Courses (6) (7pm-8:30pm)
– NY Strip with Morels, fava bean, pine nuts and Demi-glacé (Chef Tommy Begnaud)
– Morel Masala over basmati rice (Chef Ruhel)
– Stuffed Morel with Wild onion Jam, whipped Camembert, morel glaze and umami salt (Chef Mike Kempenich)
– Wild Harvest Morel Risotto (Chef Bob Samuelson)
– Morel mushroom pate on garlic brushed toast points (Chef Tony Parella)
– MN Morel/Spring kabob – with marinated cubes of top sirloin, wild onions, peppers and fresh morels (Hook preparation)

Desert (1) (8pm-8:30pm)
– Morel/vanilla bean home-made ice-cream (Chef Jim Kyndberg)