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Drink Local FM Virtual Wine Tasting

We look forward to welcoming Greg Cook, Owner and Winemaker at 4e Winery, Harlene Hatterman-Valenti, Assistant Department Head and Professor, High-Value Crop Production with North Dakota State University, and Mark Vining, Owner and Winemaker at Rookery Rock Winery.

The evolution of wine is a long and fascinating history. The earliest evidence of grape wine dates back to around 6000 BCE in western Iran, and for centuries, humans have enjoyed countless variations of wine by fermenting local fruits.

Our place in the world is no exception. The joy of winemaking has been enjoyed by hobbyists in our region for decades, but the venture of making and selling wine as a business is a somewhat new endeavor. As interest in local products has surged, so has the number of vineyards and wineries in our region. With increased local production, research is underway across the state to grow hardy grapes and other fermentable fruits.

For our June Edition of First Fridays at B, we are excited to have a conversation on local wine production with three passionate experts. Greg Cook, along with his wife Lisa, are the owners of 4e Winery (west of Fargo). 4e Winery grew out of a passion to craft quality wines from pure northern prairie ingredients. They purchased their farmstead/winery in 2012 and have been working on their dream ever since. Greg has a Ph.D. in organic chemistry and is a professor of chemistry at North Dakota State University. Harlene Hatterman-Valenti is a Professor and Assistant Chair for the Plant Sciences Department at North Dakota State University. Her research focuses on high-value crop production, including developing hardy grape varieties adapted to the North Dakota climate. Finally, Mark Vining is the owner and winemaker for Rookery Rock Winery, located at Agassiz Shores Orchard & Vineyard (west of Fargo). They feature a wide variety of wines produced from fruit, berries, and cold-hardy grapes grown in the 12-acre orchard.

Join us Friday, June 5 for this exciting conversation!

7:45 AM – Wake up. Brush teeth (maybe). Grab your favorite mug and fill it full of your favorite beverage. PJs are acceptable attire.
8:00 AM – Join our Zoom meeting for a one-hour virtual program. (Note: We recommend joining a few minutes before 8 a.m. in case you have an install/download to run the program.)

Click here to join via Zoom: https://minnstate.zoom.us/j/98035332084 (No pre-registration required. Zoom meeting will open at 7:50 AM CST)
Option to Call In.
US: +13017158592
Webinar ID: 980 3533 2084

Note: Like all First Fridays, each speaker will share a brief presentation (~5 minutes) and we will leave the bulk of the program for Q&A. Please bring your questions! We will be taking questions via the Q&A function in Zoom, as well as via Twitter using the #FridayBFood.

In the absence of an in-person event and live announcements, we still welcome the community to share announcements for the June First Fridays blog. Please read the guidelines, then submit your announcement: https://forms.gle/apfdDxF4xgR7hFSJ8

Questions? Comments? Concerns? Please reach out to us via Facebook Messenger or email us at info@foodofthenorth.com.

First Fridays is co-hosted by the Cass Clay Food Partners