A couple of months ago, at the peak of fall, we decided to host a dinner off our Food Truck, Black Betty, right in the middle of a pumpkin patch at Mc Grath Farms. The purpose was to showcase some of our favorite people who have helped to propel and support the growth of our business in these last couple of years. We wanted to introduce them to each other and give thanks for all they do for us. Among them of course were our resident photographers George + Beata, and Shark Pig was shooting a video. Casa de Perrin provided their gorgeous variety of vintage plates and glasses that had everyone talking and Bash, Please sent us some pretty flower arrangements that we scattered about on tables delivered by Town and Country. Alex Weiser of Weiser Farms was there as well. With Jeff Fisher of Habit Wines and Silverlake Wine providing some special vino, it was truly a family affair.
In addition to the spectacular array of produce that my dad picks up from Mc Grath Farms every Monday, Matt actually went out to the fields and picked some treasures to cook up on our truck for the feast before guests arrived in the caravan from our kitchen in Eagle Rock.
APPETIZERS
Fried Kennebeck Potatoes
with Sprouting Garlic Aioli + Fried Herbs
House-cured Lamb Heart Pastrami on Brioche
with Pickled Cabbage + Roasted Tomato Thousand Island with Cornichons
Fried Squash Blossoms stuffed with Buratta + Ricotta + Chives
topped with Smoky Mozzarella Fondue
Yellow San Marzano Tomatoes filled with Squash + Goat Cheese + Sunflower Seed Puree
First Course
Charred Heirloom Tomato Gazpacho
with marjoram + basil
Second Course
Carrots Three Ways
Shaved Raw Purple Carrots, Cumin Roasted Orange Carrots, + Pickled Whole Golden Carrots with House-made Ricotta, Pumpkin Seeds + Red Frill Mustard Greens
Third Course
Beet Raviolo
stuffed with Dill, House-Made Fromage Blanc + A Molten Farm Fresh Egg Yolk atop House-Made Lamb Chorizo, Roasted Baby Beets, Brown Butter + White Balsamic Sauce
Fourth Course
Branzino Fagioli
with Cassoulet of Purple Haricot Verts, Lime Beans, Tongues of Fire, + Flagolett Beans
Fifth Course
Slow Roasted Domestic Lamb Breast
with Potato + Sunchoke Risotto, Red Wine Sauce, + Pee Wee Potato Chips
Dessert
Pumpkin Brioche Bread Pudding
with Spicy Custard layered with Chocolate Ganache atop a Chocolate Sable with Maple Moose and Chocolate Crumble
1 comment:
This looks amazing!!! As one of your biggest fans and supporters, I want to come to the next one!!!
xoj9
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