Dead of Winter Virtual Luncheon



Our catering deadline has passed but you can still get your ticket and gift box to participate in our live program!

Enjoy a 3-course meal from the comfort of your home featuring ingredients from some of the local food businesses who rent our shared-use kitchen! Meals will be delivered* to your door on February 25th between 8:00 am – 12:00 pm with programming beginning at 12:30. Meals include a custom curated gift box from Beyond Words Co (one per household) and a complimentary cocktail mix from The Grocer’s Table to help you create your own cozy at-home experience.

All program-only tickets will include a mini gift box from The Good Acre for you to enjoy while Yia Vang hosts a conversation about all things local food and we introduce our new Executive Director! Yia is the host of TPT’s Relish, co-host of the White on Rice podcast, Chef at Union Hmong Kitchen, and was named MSP Magazine’s “Chef of the Year 2019.”

Meals tickets – $100

Programming only – $25

Price will populate upon selecting your ticket options

Menu includes

Winter Harvest Salad (V, GF, DF)

your choice of

Beef or Mushroom Stroganoff* – Served with organic roasted seasonal vegetables, featuring Cornelius Pasta (mushroom stroganoff is vegetarian)

Classic Harvest Stew (vegan) – with eggplant, red pepper, and other organic vegetables served over polenta cake (GF)

Dessert – Chocolate Earl Grey Tart with Ooyoo Milk Spread and Puffed Lotus from Route to India

*Meals will include reheating/cooking instructions. For a higher quality meal, both stroganoffs include dried pasta that will need to be cooked. The delivery radius is 35 miles from The Good Acre at 1790 Larpenteur Ave W. Please add any specific delivery instructions to the notes at checkout, including if your delivery address differs from your billing address.

Please add a note to your purchase if you need a vegan and/or GF dessert.

Order deadline is February 11th. Have any questions or want to order more than four meals? Reach out to [email protected].

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