Forage & Ferment

Join Rachael West (Eating the Ozarks/Springfield Community Gardens), Bo Brown (Foraging the Ozarks), Joleen and Brian Durham (Piney River Brewery) for an Ozarks dinner rooted in wild harvest, craft beer, and preservation.

Begin the evening with a nature hike to discover the native inspiration behind his one-night experience will highlight foraged and local ingredients through a seasonal multi-course menu built around beer, lacto-fermentation, pickling, preservation, and modern Ozarks cooking.

Special guests Rachael West and Bo Brown will bring their knowledge of native edibles and sustainable harvesting to help tell the story behind the ingredients. The evening will also feature local beer from Piney River Brewing Co., incorporated through thoughtful pairings and fermentation-inspired preparations.
Expect 6 courses of wild mushrooms, summer berries, native ingredients, preserved fruits, local proteins, and a refined taste of the Ozarks at the height of summer.