4th Annual Garlic Mustard Pestival!

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Get outside and join in the fun at the 4th Annual Garlic Mustard Pestival at the Nature Center at Shaker Lakes on Saturday, May 30th. Please purchase your tickets in advanced as this event will sell out.

4th Annual Garlic Mustard Pestival Saturday, May 30th, 6:00 PM – 8:00 PM

If you can’t beat it, eat it!

Join like minded folks for a cocktail reception including creative cuisine made with garlic mustard, an invasive, edible species that volunteers pull from the Nature Center grounds each year.

Local Chefs and their Creative Cuisine include:

Dante Boccuzzi of Dante: Leg of Lamb with Garlic Mustard Salsa Verde

Sergio Abramof of Sergio/Sarava: Chilled Gazpacho with Garlic-Mustard Pesto Swirl

Ben Bebenroth of Spice of Life Catering: Fettuccini with sauté of Garlic mustard greens, French country sausage, caramelized ramps and Mackenzie creamery goat cheese, Manodori balsamic, fresh basil and extra virgin olive oil

Scott Kim of SaSa: Ceviche with Scallops, Shrimp and Red Snapper in a Japanese Garlic Mustard Citrus sauce

John Pistone of J. Pistone Market: Grilled Bay of Fundy Salmon & Garlic Mustard Aioli with Red White and Green Lentil Salad

Dessert courtesy of A Cookie and A Cupcake and Mularo’s Gourmet Ice Cream

Wines donated by Wines LLC and Beer donated by Indigo Imp Brewery.

Tickets in Advance: Member $35/Non-Member $45. Tickets at the Door: Member $40/Non-Member $50. Reservations highly recommended.

Call 216-321-5935 for more information or visit the website at www.shakerlakes.org. Tickets purchased in advance for the Pestival can be applied toward the Cultural, Edible and Medicinal Uses of Plants in the Doan Brook hike on Saturday, May 30, from 1 to 4 p.m.


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