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THE MENU – Farm to Table Gourmet Dinner

Written by: Bobbie
October 14, 2012

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Farm to Table Gourmet DinnerEveryone’s been asking and it’s finally here! The menu for the Farm to Table Gourmet Dinner.

STARTERS

  • Appetizers and complimentary glass of  Muscadine Wine from Monticello Vineyards and Winery to be poured by Cynthia Connoly.
  • Boiled Peanuts (you can throw the sells on the ground) – Fulford Farms
  • Grilled Little Neck Clams – Alligator Point Clams grilled by Johnston’s with dipping sauces.
  • Mayhaw Jelly, Cheese, and Crackers – New Leaf Market and Golden Acres Ranch
  • Deviled Eggs – Copper Moon Farms,  Golden Acres Ranch and Snapp Farms
  • Asian Pears on Mixed Greens with Poppy Seed Dressing – Barnes Homestead, Green Industries, Poppy Seed Dressing New Leaf Market.
  • Fresh Persimmon Slices – Beshears Perfect Persimmons picked by Rissa and Bobbie.
  • Soft Cheese with Honey from Full Moon Farms and cracked pepper

SALAD

Mixed Greens from Green Industries and Sprouts from Lady Bug Organics prepared by Carrie Ann and Company. The all natural dressing will be prepared by Tupelo’s Bakery.

MAIN COURSE

Protein Selection – Golden Acres Leg-of-Lamb by Sage, Grass-Fed Beef Roast by Johnston’s, pasture raised Pork from Heavenly Homestead prepared by Tupelo’s and Rancho Grande will prepare the barbecue Goat.

Vegetables – Gallon Farms Sweet Potatoes prepared by Sage, Okra from Gallon Farms by Carrie Ann & Company, Field Peas from Martha also prepared by Carrie Ann & Company and seasoned with bacon from Heavenly Homestead.

Bread and Rolls – Persimmon Bread, Beshears Perfect Persimmons hand picked by Bobbie and Rissa, prepared by Tupelo’s, butter available from Sparkman’s

DESSERT

A selection of pies and cakes – Pecan Pie, pecans from KBH Farms. Pumpkin Pie using Seminole Pumpkins from Cooper Moon Farm and Kim’s own backyard with whipping cream. There will also be Mayhaw Cake.

musical notes on a vine

Lucky Goat coffee from Rosemary Tree, tea and Water will also be available, and we’ll enjoy this and the dessert with poetry by our own locally grown Stephen Monroe.

We also encourage any of you who are musically inclined to bring along your favorite instrument or voice and join the impromptu pickin’ and singin’ jamboree and as dusk settles over the pasture there may even been a little bonfire going. Do you have a flute or harp?  Please bring that along too.