Produce from Pigman's Organic Produce Patch, dairy from Tunawerth Creamery (ricotta and mozzarella cheese made by Chef Joel), cookies from The Bread Peddler, and beer from 3 Magnets Brewing Olympia. Wa.
Seasonal artisan cocktails (not shown) were made by Joe Papas.
Gazpacho bloody mary with pickled asparagus.
The asparagus was harvested from the farm earlier this year and pickled specifically for this event! Thanks to Loretta, Joel, Emily and everyone else that made that happen.
Fresh caprese salad with homemade mozzarella, sliced tomato, and fresh basil.
Chef Joel made that mozzarella fresh earlier in the day with milk from Tunawerth Creamery.
Ricotta and lemon balm stuffed squash blossoms, dipped in egg batter and fried.
Again, Joel made the cheese fresh that day! The squash blossoms were carefully harvested from the zucchini and pumpkin fields on the farm.
Chilled roasted vegetables (cauliflower & Broccoli) topped with carrots, tomatoes and cilantro chutney.
Roasted roots (beets & carrots) with Rainier cherry balsamic reduction and kale chips topped with pickled cabbage.
Zucchini ribbons with basil pesto and new potatoes.
Shortbread cookie from The Bread Peddler with fresh ricotta, basil creme fraiche, stewed strawberries and fresh basil
Farm Tour: Jan took everyone on a walking tour of the farm including meeting the cows, explaining how they make their own compost and the history of the farm.
At the Table: Our hosts Jan and Dean with the strawberry field behind them; Great food and conversation; wonderful turn-out tabled between the corn and strawberry fields.
Many thanks to all who made this dinner come together!