Our feature this weekend is espresso and porcini rubbed venison tenderloin, parsnip and cauliflower puree, crispy brussels sprouts with rosemary and local bacon, and a blackberry-basil balsamic drizzle. A classic Burgundian pinot noir from Andre Dupuis has earthy depth to match the rich flavors of this dish and a fresh fruit character that is a joy to drink.
The Power of Locally Sourced Ingredients and Local Food
At Feast, we’re big proponents of shopping locally and sourcing fresh, high-quality ingredients. Locally sourced ingredients are great for the local economy, great for the environment, and great quality. We’re proud to partner with several local purveyors, and to...