Ramp & Redbud Food & Wine Pairing
April 15 | Fish Hawk Supper Club

An Appalachian spring evening built for that fleeting week when redbuds bloom and ramps perfume the hills. Creekside brightness. Porch swing sweetness. Cast iron and wild blossoms on the same table.

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First Course

Warm Ramp & Potato Soup with Cracked Pepper
Velvety potatoes and fresh ramps, finished with olive oil and black pepper.
Wine: Grüner Veltliner – bright, herbaceous, with a white pepper snap that mirrors the ramps.

Second Course

Redbud Blossom & Goat Cheese Salad with Honey Vinaigrette
Peppery greens, edible redbuds, goat cheese, toasted nuts, warm honey drizzle.
Wine: Sancerre – crisp and mineral driven, lifting florals and cutting through the cheese.

Third Course

Cast Iron Seared Trout with Brown Butter & Lemon
Golden crisp trout, nutty brown butter, fresh herbs.
Wine: Chardonnay – balanced and lightly structured, complementing the butter and delicate fish.

Fourth Course

Strawberry Rhubarb Cobbler
Warm berries beneath a golden crust.
Wine: Prosecco – light bubbles and gentle sweetness to brighten the fruit.

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The Music

Soft bluegrass, acoustic folk, Appalachian soul. Easy, unhurried, rooted in the hills.

The Decor

Farmhouse tables, mason jars of redbud branches, ramps tied with twine, linen in blush and sage, cast iron, candlelight at dusk.

The Vibe

Light jackets. Slow courses. Thoughtful pours. Windows cracked if weather allows.
Seasonal. Grounded. Proud of where it stands.

Spring in Appalachia, served four courses at a time.

Call into the Market to reserve your seats!