A 4-week series highlighting imported wines from small distributors and local wine from our nearest and dearest winemaker friends, curated by Coopers Hall partner and sommelier Joel Gunderson.
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The leaves are falling, the air is cool and it’s about time for winter squash, chicories, warm sauces, braised meats and wild mushrooms. This Chef’s Experience menu, full of wild mushrooms, is paired with the spontaneous wild ales of de Garde Brewing.
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The new Chef’s Experience Menu runs September 17 to 26 in the Coopers Hall Tap Room. “Beets, a Story” is Chef Keith's ode to the beautiful beets of Prairie Creek Farm.
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The Taproom reopens this Thursday, August 27th with both patio and indoor dining and we can’t wait to serve you! Come drink bubbles and dine with us.
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