| What type of pizzas: |
We will always have at least two 12” varieties, a vegetarian and meat, to choose from. |
| What to bring: |
Bring your own beverage, blanket, lawn chairs, extra picnic items (appetizers, etc.).
We provide a limited amount of seating so you may want to bring camping chairs. You can picnic on the farm grounds or take the pizza back home. If you decide to picnic, bring your own plates, glasses, napkins, beverages and other picnic supplies.
Recycling bins are provided. Tap water provided. |
| Details: |
We are teaming up with Nick Schneider of Thrive Chef Works to offer 12” artisan pizzas baked fresh in WEI’s outdoor wood-fired brick oven with seasonally sourced organic farm ingredients. We make our pizza dough proudly using our neighbor’s Sunrise Flour Mill’s Heirloom wheat. You can picnic on the farm or take out the pizza.
Thrive Chef Works is a personal chef and catering company in the Twin Cities specializing in Mediterranean foods. Chef Nick Schneider, has been working with WEI for the past 10 years doing benefits, the red ball party gourmet meals, and providing chef tips for WEI’s CSA newsletter.
WEI will offer a few reduced-rate overnight rentals for WEI members who purchase a pizza and want to stay on the farm overnight. Reservations call 651-583-0705. |
| Where: |
Women’s Environmental Institute (Eco-Retreat Center)
15715 River Road, North Branch, MN 55056 |
| When: |
June 21st 4:00 PM - 9:00 PM--Solstice Pizza Celebration
July 5th 4:00 PM - 9:00 PM
July 19th 4:00 PM - 9:00 PM
August 2nd 4:00 PM - 9:00 PM
August 23rd 4:00 PM - 9:00 PM |
| Cost: |
Early Bird Pricing - $18 if purchased by 4 PM the day before the event.
Tickets at the door - $22
Children 5 and under are free. |
