“Soil Collective: The Passing of a Year” Monday, January 23rd, 2017

cocktail hour Sea Berry, Ground Cherry and Smithworks Vodka

one Late Autumn A Passing of Seasons Cinderblock Brewery, English Cherry Cider

two Heart of the Hunt Wild Game with Damp Flavors from the Forest Floor

three Snow Covered Berries A Year's Collection of Berries Stone Hill, Norton, 2013

four Last Year’s Charcuterie Cures, Preserves, Pickles and Crackers Boulevard Pale Ale

five Frosted Roots Ice Cold Vegetables with Preserved Flowers

six Winter Branches Fallen Bits from Empty Trees near the River

seven Smoldering Charcoal Burning Embers from the Fire J Rieger & Co. Whiskey & Cigar

eight Caramel Apple Sweetness from the Orchard Augusta Winery, Ice Wine, 2015

nine Frozen Pine Snow Collected from Needles

Menu and drink pairings created and prepared by Chef Mickey Priolo and Chef Rick Mullins of Soil Collective