Well, I started this entry last Saturday but as you can see it has been almost a week and it was never finished......
If you receive our newsletter you've already read about our crazy week. If not I will post it later today. But thank you all for the thoughts and prayers we received this week. Lee's grandfather will be missed by all of us.
Again, to our Salisbury customers sorry we were not at the Market last week-end but we will be there tomorrow.
Me & Lee had the opportunity to attend a Slow Food Dinner at Noble's Restaurant last Friday night. The food was phenomeneal. If you are not familiar with Slow Food check out their website (http://slowfoodcharlotte.org/).
We got an opportunity to meet some of the other farmers, catch up with some of our friends involved with the Slow Food Charlotte movement and meet some new friends. Best of all was the meal. Chef Dave did an excellent job.
The following is the menu from the meal:
FIRST COURSE
Tega Hills Micro Green Salad, Assorted Local Tomatoes, Heirloom Tomato Conserve, Bosky Acres Feta
SECOND COURSE
TRIO OF JACIC MUSHROOMS
Sauteed Oyster Mushrooms with Ratatouille
Shitake Soup with Savory Foam
Roasted Maitakes with Fisher Farm Potato Puree & Thyme-Mushroom Jus
THIRD COURSE
Pan-seared Sunburst Trout, Newton Farms Ossabow Ham Consomme, Pink-eyed Peas, Simpson's Produce Tender Greens, Heirloom Tomato Chips
FOURTH COURSE
Grilled Wild Turkey Farms Berkshire Pork Chops, Seared Anson Mills Polenta, North Carolina String Beans, South Carolina Peach Butter, Toasted Anson Mills Farro Piccolo, Peach-Pork-Jus
FIFTH COURSE
Fried Bosky Acres Chevre-Stuffed Squash Blossoms, Compressed Local Melons, North Carolina Figs, Rosemary Pete Mint Varietals
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