After our highly successful first Earth-to Table Dinner in February received great response, we have decided to host another dinner in March. This dinner will feature the most seasonal products that are locally produced in order to promote our commitment to sustainability and the slow-food movement. This dinner is served family-style and seating is limited.
Chef’s Garden Heirloom Lettuce Mix with Edible Flowers and Shaved Root Vegetables with a Sweet Carrot Dressing
Arugula Salad with Shaved Parmesan and Jerusalem Artichokes in a Roasted Lemon Vinaigrette
Grain Salad with Prosciutto and Micro Fennel
Chef’s Garden Beans Soup with Micro Parsley
Noodle-less Vegetable Lasagna- Layers of fresh Vegetables Baked with Ricotta, Asiago and Fresh Mozzarella, Micro Basils and Sun-Dried Tomato Pesto.
Lamb Shank Shepherds Pie with Root Vegetables, Purple Heirloom Mashed Potatoes
Earth to Table Vegetables:
Chef’s Garden Beets variation with Micro Caraway
Mustard Glazed Carrots
Celeriac Gratin with Reggiano and Micro Celery
Baby Turnips with Crispy Sage
Chocolate Orange Carrot Cake
Cardamom Crème Brulee
This Dinner was Fabulous, I was honored enough to be guest of Farmer Jones at this event, great evening.