Timeline: 

6 p.m.
Finn River Cider tasting poured by Robin Shaw

Appetizers and refreshments including Julie Foods crackers, NourishMe hummus, basil pesto and Snake River sausage

7 p.m.
Guests will stroll across the bridge to the island – where the geese, beaver and deer frolic – for a sit-down dinner

Dinner will be paired with organic wines

presented by Chase Hamilton of S & C Wines

Menu

First Course

Gravlax from Matt Luck & Pride of Bristol Bay
(Vegan option available)
Wine: Laurent-Perrier Champagne
Gazpacho with goat feta cheese from Picabo Desert Farm
Dinner rolls from Roman Chavez & Hangar Bread
Wine: Elizabeth Rose Rosé

Entreé

Braised pastured-raised, organic chicken from Agrarian Harvest
Heaps of seasonal vegetables from regional organic farmers and gardens
Wine: Elizabeth Rose Pinot Noir

Dessert

Organic ice cream custom made for NourishMe
by Toni’s Sun Valley Ice Cream with NourishMe macaroons, dipped in dark chocolate with fresh berries from Waterwheel Gardens
Wine: Koening Ice Wine