Usher in the New Year with the seventh annual Wassail Celebration & Feast at Powell Gardens. Also referred to as a wintertime drink of spiced wine or ale, the word wassail comes from the Anglo-Saxon greeting “wes hal,” meaning to “be of good health.”
This seasonal dinner is prepared by students from Shawnee Mission Culinary Arts Program under the direction of Head Chef Robert Brassard and Chef Justin Hoffman and will feature a roasted pig, alongside a juniper and spruce rubbed Roast of Beef, accompanied by savory and sweet seasonal side dishes.
Wassail (alcoholic or non) is included in the ticket price. A cash bar with wine and beer is also available. Live music and a traditional blessing of the apple orchard is part of the festivities.
$75/per person (members receive 10% off at checkout)
Passed Hors d’oeuvres
Cheese and Cider- Assorted cracker, Soda bread, Barley and Plum Oats, Port Jelly
English Farmers Porridge- Clotted Cream, Mushrooms, Barley, Sage and Bacon Croutons
Salad Offering- Winter Foraged Greens, Harvest Pears, Stilton Cheese, Candied Chestnuts, Pickled Radish, Veri-jus Vinaigrette
Savory Root Mash- Turnip, Turnip Greens, Rutabaga, Golden Potatoes, Cream
Entrée- Whole Roasted Hog & Juniper and Spruce Rubbed Roast of Beef, Peppercorn Jus, Yorkshire Pudding
Dessert- Sugar Biscuit, Ginger, Dates, Stewed Apples, Persimmon Custard