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Our beautiful, open-air Market Sheds are outfitted for a dinner curated with your safety, comfort, and taste in mind. Enjoy four courses, specialty cocktails, and “bite-sized” conversations where we will explore the ‘60s with Neal Hitch, Senior Curator, The Museum at Bethel Woods.
Green Papaya Salad
Mint, Red Chilis, Cilantro, Peanuts
Second (Choice Of):
Avocado, Spicy Radish, Soy, Crispy Rice, Sesame, Salmon Roe
Crispy Pork Spring Rolls, Carrot, Sweet Chile
Third (Choice Of):
Green Curry Noodle
Butter Poached Shrimp, Basil, Coconut
BBQ Shortrib, Rice Cake, Cucumber, Scallion
Chai Panna Cotta
Pear Compote, Catskill Provisions Honey, Chocolate
TBD Prohibition Distillery
Don’t Give Me Flak, But Do Give Me a Helmet
Four months after Woodstock, Marion Edward Foddrill was in Vietnam. He came home with more than just a story.