Farm to Table

July 3, 2012

There is no better way to eat than locally, unless of course the food is served to you in a beautiful field, on a 38 acre farm by the top chefs and caterers in the area on a gorgeous summer night.  I was lucky enough to attend the Farm to Table Dinner benefitting SEMAP at Sliverbrook Farm last friday and the food (and company) was amazing.  Five courses of all local food were prepared for several hundred guests to help SEMAP support, preserve and expand access to local food and sustain farming in Southeastern Massachusetts.  

Seating is always random so you end up making new ones at the Farm to Table dinner.  I lucked out and sat next to some great people and got a view of the fields, horses and forest beyond.  Fireflies were slowly floating out the hay as the night sky took over and the twinkly lights flickered under the big tent.  You carry in you own plates, silverware and glasses so we brought jelly jars and antique plates to set the mood.

Berkshire “hot-pot” pork over bean sprouts and broth with cilantro… yummy!

Sweet pea ravioli garnished with beets and lemon rind… yummy!

Braised beef with spring onions and carrots… yummy!

I was having such a good time and I was so excited to be getting a plate full ( everything is served family style ) of desserts from Chef Meredith Ciaburri from Artisan Kitchen in Rochester MA that I forgot to take a picture of the fantastic desserts.  The event is always great because it is such a celebration of food.  Each course is delivered by an army of servers led by the chef of that particular course…  and beautiful bread from Pereira Bread Co.

TO START

Chefs: Meredith Ciaburri-Rousseau, Artisan Bake Shop and Rosa Galeno, Rosa’s Food Shoppe

Cuttyhunk Shellfish Farm’s Oysters on the Half Shell

Sweet Biscuits with The Silverbrook Farm Preserves

Grafton Cheddar & Herb Gougère

Shy Brothers Hannahbells, Great Hill Blue, and Martin’s Goat Cheese Spread

Pereira Bread Company & Effie’s Oatcakes

Farm Fresh Tomato, Basil and Mozzarella Skewers

 

FIRST COURSE

Chefs: JJ Gonson, Cuisine en Locale and Rosa Galeno, Rosa’s Food Shoppe

Asian-Inspired Hot Pot with Farm Fresh Vegetable Broth, Sprouts, Pea Tendrils, Cucumbers & Cilantro

Miss Scarlett’s Blue Ribbon Farm Smoked Berkshire Pulled Pork

Wine pairing: Travessia Urban Winery, Bastard Rosé

 

SECOND COURSE

Chefs: Sonya Bradford, David Hernandez, and Carolyn Staley, Green Gal Catering

Sweet Pea Ravioli

Puddingstone Farm Organic Chicken with Summer Beets, Preserved Lemon & Fresh Mint

Wine pairing: Running Brook Vineyards, UnOaked Chardonnay

 

THIRD COURSE

Chefs: Sonya Bradford, David Hernandez, and Carolyn Staley, Green Gal Catering

Farm Fresh Field Salad, Micro Greens and Narragansett Creamery Feta Cheese

Grilled Spring Onions, Summer Squash and Zucchini

Wine pairing: Running Brook Vineyards, UnOaked Chardonnay

 

FOURTH COURSE

Chefs: JJ Gonson, Cuisine en Locale and Rosa Galeno, Rosa’s Food Shoppe

Slow Cooked Beef Brisket, Brined in Zoll Cellars Cabernet Franc with Herbs, Carrots & Onions

Vegetable Pilaf with Pioneer Valley Grains

Wine pairing: Zoll Cellars, Cabernet Franc

 

DESSERT

Chefs: Meredith Ciaburri-Rousseau, Artisan Bake Shop

Candied Curley’s Farm Rhubarb Choux

Sparkling Strawberry Soup with Fromage Blanc, Cervelli Farm Strawberries, Westport Rivers Brut & Acushnet Creamery Vanilla Ice Cream

Bog Berry Shard with Cranberry Compote

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