BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//6.6.4.4//EN TZID:America/Chicago X-WR-TIMEZONE:America/Chicago BEGIN:VEVENT UID:72@pricecuttercc.org DTSTART:20160925T170000Z DTEND:20160925T220000Z DTSTAMP:20160907T202752Z URL:https://pricecuttercc.org/events/harvest-moon-festival-2/ SUMMARY:Harvest Moon Festival presented by Reinhart Foodservice DESCRIPTION:A navy-blue canopy sky and twinkling stars on a September Sunda y evening. Wines\, savory bites and the Wings of Swing band.\n\nWhat a gre at evening it will be at the third annual Harvest Moon Festival presented by Reinhart Foodservice\, one of the can’t-miss events of the year in th e Ozarks.\n\nNow is the time to sign up for this Sunday\, September 25 eve ning on the immaculate driving range of Highland Springs Country Club in S pringfield.\n\n\n\n“Highland Springs is a beautiful setting as it is\, ” said Kim Lorenzen\, owner of Macadoodles. “But you relax on the driv ing range with white chairs\, white table cloths and world-trained chefs\, and you have this beautiful evening.”\n\nThis year’s Harvest Moon Fes tival is the third annual\, and why not? It’s been a terrific fundraiser for the Price Cutter Charity Championship presented by Dr Pepper\, part o f the PGA’s Web.com Tour. A year ago\, the Harvest Moon Festival’s auc tion alone raised $70\,000.\n\nThe Harvest Moon Festival presented by Rein hart Foodservice begins at  5 p.m. Sunday\, Sept. 25 on the driving rang e of Highland Springs Country Club. World-trained chefs will offer up flav orful bites and desserts\, while specialty cocktails\, Octoberfest beers a nd an assortment of elegant wines will be available. The event also will f eature a live auction. Couples are $500\, while a table of eight is $1\,85 0. To sponsor a table\, call 417-887-3400.\n\nAuctions items include a get away to Casa Suenos\, a resort on the Pacific Ocean shores of Mexico featu ring five ocean-facing suites\, a full staff and one of the idealistic tro pical getaways.\n\nFor Lorenzen\, the event was such a hit in its first ye ar that she and her husband\, Brett\, soon joined the Harvest Moon Festiva l’s committee.\n\n“It’s a great couples affair\,” Lorenzen said. “There are areas where eight chefs get to showcase their best menus. The y get to be creative.”\n\nThe event is memorable for so many reasons.\n \n“It’s kind of surreal\,” Lorenzen said. “As the sun goes down\, you hang out by the fire pit. With the Price Cutter Charity Championship\, it’s such a massive production. Harvest Moon is really a wrap-up event to raise additional funds and take a deep breath and enjoy everything that happened over the summer.”\n\nWhat to go?\n\nWhat: Harvest Moon Festiva l presented by Reinhart Foodservice\n\nWhen: 5 p.m. Sunday\, Sept. 25\n\nW here: Driving range of Highland Springs Country Club\n\nTickets: Call 417- 887-3400. It is $500 for a couple\, or $1\,850 for a table of eight\n\nThe menu\n\n Farmer’s Gastropub\, Andy Hampshire: English-style pork and be ans: Slow-roasted pork belly\, British bangers\, cannellini beans\, kale\, butternut squash and a sweet onion crust\; lamb mappas: lamb curry with t omatoes and coconut milk\, roasted mushrooms\, diced potatoes with house-m ade Naan bread\n Vito’s Kitchen\, Vito Palmietto: Sausage &\; Grits – slow roasted hand-made sausage served over a bed of creamy wild mushro om polenta\; Mussels &\; Spaghetti Squash – Steamed Mussels served wi th a rich white wine &\; butter sauce over a bed of spaghetti squash an d zesty feta cheese crumbles\n Big Cedar Lodge/Top of the Rock\, Mike Halb ert: Late Summer Pot Roast – Braised short rib served with heirloom toma toes and a sharp cheddar potato purée\n Highland Springs Country Club\, B rad Lyons: Harvest Moon Chicken – Pumpkin seed crusted chicken breast wi th an apple pecan pancake and a drizzle of amaretto apple cream sauce\; Sw eet Pork Tenderloin – Seared marinated pork tenderloin over sweet potato purée\, topped with Bing cherry relish\n Metro Farmers\, Wes Johnson: Pi ckled Pepper &\; Roast Pork Bahn Mi – House-made pickled peppers are paired with slow roasted pulled pork and served on a Vietnamese Bahn Mi Ba guette\; A Farmer’s Ragu – Tender braised goat in a savory farmstead t omato garlic ragu\n The Keeter Center\, Robert Stricklin: The Grand Desser t Sampler -- Pumpkin Cheesecake Verrine\, Salted Caramel Éclair\, Espress o Panna Cotta\, Chocolate Ganache Tartelette\n That Lebanese Place\, Elie Ghanem: Lebanese version of the Greek gyro\n Progressive Pop-Up\, Daniel E rnce: Roasted Butternut Squash Fries – sliced and roasted butternut squa sh spritzed with a brown sugar and cider vinegar shrub and served with a b acon fat cream &\; smoked pecan crumble\; Boneless Baby Backs – baby back ribs that are deboned and meat glued together before being roasted an d pressed. Individual slices are then seared and served over an apple\, br ie\, parsnip &\; potato purée. Drizzled with pomegranate molasses & \; sweet soy glaze and garnished with scallions\n The Specialty Drinks\, b y Progressive Pop Up: The Midwest Manhattan – Bourbon and fresh pressed apple cider with a splash of lemon\, float of ginger beer &\; a touch o f aromatic bitter\; Virgin Island – Smooth pear nectar infused with ging er syrup\, mixed with Topo Chico lime sparkling water and garnished with a slice of lemon\n LOCATION:Highland Springs Country Club\, 5400 S Highland Springs Blvd\, Spr ingfield\, MO\, 65809\, United States GEO:37.11252899999999;-93.21545700000001 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=5400 S Highland Springs Blv d\, Springfield\, MO\, 65809\, United States;X-APPLE-RADIUS=100;X-TITLE=Hi ghland Springs Country Club:geo:37.11252899999999,-93.21545700000001 END:VEVENT END:VCALENDAR