An appetizer of black snake salad on crackers.
Guests feasted on black bear Wellington with sorrel, persillade, lobster mushroom duxelle, crushed wisteria, and kousa dogwood gastrique.
Snapping turtle three ways—confit, bog, and seared loin—prepared by chef Mike McGirr during a dinner hosted by No Taste Like Home.
Sarsaparilla, black cherry, and black biirch digestif made with Troy & Sons Moonshine.
