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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.
Gem Wedge Salad
Goat Cheese Ranch, Blue Cheese, Local Egg, Tomato, House Bacon
Second (Choice Of):
Old Bay Remoulade, Green Tomato, Lemon Espuma, Chive Oil
Pickled Mustard, Apple Butter, Fennel
Third (Choice Of):
Smoked Tomato Saffron Broth, Forbidden Rice, Chorizo Vinaigrette
Pork & Beans
Braised Pork, Garbanzo, Mustard Greens, Blood Orange
Olive Oil Cake
Grilled Peaches, Chamomile Syrup, Pistachio Brittle
TBD Prohibition Distillery
Be Careful of What’s Underfoot
We have a surprising new find in our collection that was on site during the festival in 1969, but has been worn since then. Be careful where you step, it's probably not what you think it is.