Why wait until dinner to show your Valentine how much you care when you can ‘wow’ your loved one with a sweet and romantic farm brunch!
On February 16th from 12-4pm, we are bringing together some of our favorite partners to showcase the local bounty – that means local food and drinks!
This Valentine’s Day Brunch features botanical cocktails and mocktails from Tenth Ward Distillery, followed by a family-style brunch prepared by Chef David Matern of Nada using local ingredients from Full Cellar Farm.
Mixology and Crafting a Botanically Infused Beverage with Mark Vierthaler of Tenth Ward Distilling
In 2018 Tenth Ward Distilling, a woman-owned distillery right here in Frederick, released Maryland’s first Absinthe to high praise. This year Fox Haven and Tenth Ward are partnering to grow the botanicals for their now famous Absinthe thanks to Monica Pearce’s commitment to sourcing locally. Visit the Absinthe botanicals in the garden with distiller Mark Viethaler and learn how to craft flavors together to create amazing beverages from fresh, local ingredients – whether its an herbal lemonade or a green fairy cocktail!
Sustainable Cooking – the Art of (amazing, masterful, delicious) Zero-Waste Dishes with Chef David Matern of Nada and formerly of Volt
David Matern is a chef that’s had an incredibly diverse background of culinary experiences. From the modern pomp of Volt to the classic French cuisine he practiced in Paris to the upscale, creative Mexican he fashions for Nada – David isn’t a chef to turn down a challenge. Explore the world of using an ingredient to it’s fullest, of taking that “discard” and turning it into an amazing meal. Using produce from our partners at Full Cellar Farm in Jefferson and the mash from Tenth Ward’s Distilling process you’ll be amazed at what comes out of this kitchen demo.