Spring to Table Culinary Weekend Eagle Harbor Inn June 5 and 6, 2016

5069e424d9127e30de0009cd._w.500_h.402_s.fit_Join Chef Terri Milligan for her annual spring culinary weekend held at the scenic Eagle Harbor Inn located in Ephraim, Wisconsin in Door County.

These intimate culinary weekends provide participants with the opportunity to work closely with Chef Milligan in the creation of a glorious meal using locally-sourced foods from the area.

The class is limited to 8 people.   Participants stay at Eagle Harbor Inn (price of room based on your personal room selection).   On Friday evening, enjoy a welcome reception with Chef Milligan held at the Eagle Harbor Inn’s fireside room.   The chef will share with you information about the next day’s events as well as provide participants with information on other culinary locations they may want to “discover.”

On Saturday morning, join Chef Milligan for a private tour of several of her favorite culinary finds including the Oilerie in Fish Creek, the Door County Bakery in Sister Bay and Island Orchard Cider House in Ephraim.   Lunch is on your own, then it is back to the Eagle Harbor Inn kitchen for an afternoon hands-on cooking class featuring the items you will enjoy at dinner.

After a brief break, it is back to the Eagle Harbor Inn kitchen where dinner will be finished.  Sit down with the Chef and your fellow classmates to enjoy the wonderful dishes you helped create.

The price for the weekend is $129 per person plus the cost of the room you select to stay at during your weekend at Eagle Harbor Inn.   Space is limited so reserve today by contacting Eagle Harbor Inn directly.  Simply tell reservations that you are interested in the spring culinary weekend with Chef Milligan!

Spring to Table Culinary Weekend
Eagle Harbor Inn, Door County, Wisconsin

Friday, June 5 – Sunday, June 7
Friday evening welcome reception
Saturday morning culinary tour with Chef Milligan
Saturday afternoon hands-on cooking class
Saturday evening dinner with classmates and Chef Terri Milligan

Spring Culinary Weekend Menu

Grilled Grape Leaves stuffed with locally-sourced goat cheese, fresh mint and Door County dried cherries
Warm roasted mushroom and fennel salad with preserved lemon vinaigrette
(class participants will prepare their own jar of preserved lemons to take home with them!)
Crispy-skinned salmon with homemade pasta tossed with Door County wild ramp pesto
Garnished with locally-grown asparagus
Door County rhubarb and strawberry galette with homemade rhubarb ice cream

Contact reservations at the Eagle Harbor Inn to reserve your space for this very special culinary event!

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