Scroll through this photo heavy post for a quick peek at the deliciousness!
July 18th was a beautiful summer day capped off with a wonderful dinner designed and prepared by Chef Joel Hart of Hart's Mesa.
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.
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.
First Course
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.
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.
Second Course
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.
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.
Third Course
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.
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.
Fourth Course
Chilled roasted vegetables (cauliflower & Broccoli) topped with carrots, tomatoes and cilantro chutney.
Chilled roasted vegetables (cauliflower & Broccoli) topped with carrots, tomatoes and cilantro chutney.
Fifth Course
Roasted roots (beets & carrots) with Rainier cherry balsamic reduction and kale chips topped with pickled cabbage.
Roasted roots (beets & carrots) with Rainier cherry balsamic reduction and kale chips topped with pickled cabbage.
Sixth Course
Zucchini ribbons with basil pesto and new potatoes.
Zucchini ribbons with basil pesto and new potatoes.
Dessert
Shortbread cookie from The Bread Peddler with fresh ricotta, basil creme fraiche, stewed strawberries and fresh basil
Shortbread cookie from The Bread Peddler with fresh ricotta, basil creme fraiche, stewed strawberries and fresh basil
YUM!
 Evan Mulvaney helping with the beer from 3 Magnets Brewing Olympia. Wa. And Jo Papas making cocktails. |  John Adams from Sound Fresh Clams and Oysters - serving fresh oyster appetizers. |  Fresh raspberries and cucumbers make great additions to drinks (even just water!). |  Beautiful flower arrangements with flowers from Slow Food members yards. |
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.
One of my favorite pictures of Jan.
 Some of the beautiful produce grown on the farm. |  A few of the many wonderful volunteers at the dinner. |
Many thanks to all who made this dinner come together!
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