Cranberries are a food native to North America and thus were eaten and used for dyes by the Native Americans. A great Cork and Fork customer has allowed Will to use a book by the James Beard award winning chef Sean Sherman who is Sioux and wrote The Sioux Chef - so a few of the recipes for this event will be from that book.

Cranberries are now largely cultivated, mostly for juice, dried cranberries, and jams. Most people don’t eat them fresh, but all the cranberries used in this meal will be from fresh berries from Wetherby Cranberries from Warrens, Wisconsin. Jenna Van Wychen will be joining us from Wetherby Cranberries to talk cranberries with us. Some of the berries will be served fresh, others will be cooked or made into sauces.

appetizer

house french fries with cranberry ketchup and cranberry mustard

salad

sweet pickled peppers, quince, honey, pumpkin seeds, whipped cream cheese, cranberries

cheese

thyme goat cheese agnolotti with cranberry pistachio sauce

entree

wild rice pilaf with cranberries, served with deutsch family farms pork chop with cranberry pine nut mustard seed relish

dessert

butternut squash sorbet with cranberry sauce

AS ALWAYS—the menu is subject to change.

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