Into America's Wild

Friday, September 12, 2025 from 6:30 to 9:30 p.m.

From the wilds of Alaska and the lush coastline of Oregon to the ancient canyons of the Southwest and the rolling hills of the Appalachian trails, our chefs have curated a three-course meal that takes your tastebuds on a cross-country adventure. Inspired by Into America’s Wild and the cross-country adventure into the hidden wonders of our natural world, enjoy a meal of bright flavors from the prairies, streams and forests that nurture the wild inside you.

Starter:

Kelp Cured Salmon, Barley Brussel Sprout Salad and Pickled Carrots (DF)
In the spirit of the kelp highway that guided North America’s first humans along the bountiful shores of the Pacific Northwest, your meal begins with Alaskan salmon cured with kombu, a salty member of the kelp family perfect for balancing bright flavors.

Vegetarian option: Kombu Cured Beets

Main Course:

Semolina Gnocchi with Turkey and Mushroom Ragu, Walnut Gremolata and Parmigiano Reggiano
Inspired by the fungal network that connects the nation’s forests, your main course connects uniquely native ingredients by pairing American turkey with local Shroomery mushrooms and decadent corn-based gnocchi. Fresh walnut gremolata and rich parmigiano Reggiano complete a sumptuous dish.

Vegetarian option: Mushroom Ragu

Dessert

Orange Pumpkin Spice Cake with Cranberry Cream Cheese Frosting (V)
Dessert is a comforting end to a fantastic meal. Inspired by the bountiful pumpkin season, amp up a fall favorite with bright oranges and a cream cheese frosting infused with tart cranberry puree.

Registration includes cooking class and OMNIMAX^® screening.