photo courtesy of www.rbostickphoto.com
Chefs for Farmers' table for 100
Field to Fork - in the Field
Well, somewhere in between cleaning up, putting things back in place, feeding critters, planting fall/winter crops and harvesting same, I've managed to put down a few thoughts about this weekend's intimate dining experience for 100 of my newest friends. Most I'd never met, but many I imagine I'll see again, as we all certainly have good food in common and a passion for that which comes from local farmers.
Guests enjoy farm to field - in the field
Blue Lotus Floral Design Decorated the Tables with Natural Selections that
Complimented Nature in its Magnificence
Click the link above for more pics by me and our WWOOFer, Kyle Watson, and other coverage of the dinner on my neighborsgo blog or on Eden's Organic facebook page here for even more notes and other articles about the dinner.
This was truly a first of its kind dinner of this magnatude outdoing our Barn Aid by 7 chefs and about 60 guests. The tables were set up in a long row out in the gardens, well, right next to them in the pasture anyway, where we all ate like a big happy, gourmet food, fine wine dining family.
Susan Pollard and her Girls
We welcomed guests to the farm as many are each 1st and 3rd Saturday morning by a host of local farmers introducing their farms and wares. The Texas Honeybee Guild's girls stole the show and Sonja's hefty loaves of freshly baked breads were drooled over as newcomers to Eden's learned they can experience all of this and more at our market days.
Chef McCallister and His Host of Featured Chefs Introduce the First Course
The chefs were happy as larks, helping each other assemble their plates and just giddy with comments about the local food that was used to prepare each unique dish. Chef Abraham of Salum chose to see what we had at Eden's that he could create with and settled upon the now ever more popular Cucuzza, an Italian gourd harvested as a young, tender fruit and used as a summer squash could be. However, I don't think Cucuzza has ever seen a dish like it was used in Sunday night - Seared Scallop with Eden's Cuccuza, Caprino Royal's Goat Cheese, and Pancetta Bread Pudding with Grain Mustard Vinaigrette drizzled all over. Mmmm Mmmm Good!
Other farms besides Eden's that were featured at the dinner were MOTLEY FARMS, CAPRINO ROYALE, TASSIONE FARMS, BARKING CAT FARMS, & CAPRINO ROYALE
The weather could not have been more perfect, you'd thought we ordered it in special as the cloud cover that kept us all cool for the set up broke up just as the sun began to set in a spectacular display of colors over the farm. Soft music played in the background and each guest was treated to a gift bag filled with various yummies including a pumpkin bread loaf or muffin by Eden's Market Day's very own, Bedford Bakery -set to open any time now in Bedford.
Susan Pollard, the queen bee of DFW & I enjoy a toast over the 1st course
Susan Pollard of The Texas Honeybee Guild was my dinner guest for the evening and we laughed and ooo'd and aaah'd over the best dinner either of us had been fortunate enough to eat in a very long time. Where else can you get 8 fne chefs and an attentive wait staff to keep your wine glass filled and your empty plate cleared all in the company of great people and somewhere that you don't have to do the dishes!
I think folks will be reminicing about this event for awhile to come - at least until the 2nd dinner in the Chefs for Farmers series kicks off in Decemeber out in Fort Worth. Details to come soon.
In the meantime - the broccoli, cauliflower, Swiss chard and cabbage are being planted along with mustard greens, mizuna, lettuces and other cool season loving crops that will feed our CSA and market shoppers throughout the season - the caterpillars are munching, at least till the weather changes from summer back to fall again and Life on the Farm goes pretty much back to normal.
Eat Your Food - Naturally!
Excellent and thorough article!!! Yes, my mouth watered before I viewed the photos (scallops, yum, yummm!!!) Thanks Marie for sharing and I'm looking forward to snagging some delicious, healthy, farm fresh, healthy grown fall veggies.-GenevaReplyDelete