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.