FARM & FORAGED TO TABLE: A 5-Course Montana Culinary Journey (Produced by Whitefish Food and Wine Festival)

Experience Montana’s finest native ingredients and cuisine at the exclusive “FARM & FORAGED TO TABLE” dinner during Whitefish Food & Wine Festival, under the skies at Haskill Creek Farms.

Curated by Montana native and decorated US Veteran, Chef Michael Tolomeo of The Veritas Chef, this five-course feast showcases local flavors and wild-foraged ingredients from native SKT tribal lands, local orchards, ranches and farms. Supported by sustainable cooking specialists Region Sauvage, this event will be a true celebration of the flavors of the land and waters of Montana.

Each course will be paired with a top winery selection chosen by the WFFW Sommelier Team and supporting wineries.
 

THE MENU

• 1st Course: Farm & forage grazing table by Trovare and Region Savage
• 2nd Course: Local spinach salad with farm raised goat cheese, duck fat toasted pine nuts, Flathead cherry, fire roasted beet and huckleberry citrus vinaigrette
• 3rd Course: Smoked western Montana Wagyu Prime Rib shingle with wild foraged morel mushroom, local grown oyster mushroom and smoked bone marrow herb butter, and a butter cream herb poached potato
• 4th Course: Strawberry and sage rubbed seared socal Salish Kootenai-harvested Flathead Lake trout, with Flathead cherry ginger gastrique, fire roasted bison tallow and local green beans
• 5th Course: Dessert table with multiple confections and desserts from local artisans