Farm to Table

Skipping the dictionary definition today, to show you a fun project we have been working on! I think if you were to look at just about every restaurant menu, they either mention farm to table or list the name of farms from which they source products. When we had a restaurant in 1996, we put the names of our farms on the host stand. And, to be honest, most people did not notice, read or care. Now if you don’t list a farm it seems like you must not be using anything local.

Well last week we did a true farm to table dinner – that’s why the post is late, sorry but had to wait for the dinner to happen. We were honored to be included in a friends and family dinner at North Corner Haven Farm. We whole roasted a pig (from their farm) and then sourced many of the other ingredients locally as well.

Whole Roasted North Corner Haven Farm Pig served with Eastern North Carolina Barbecue Sauce; Chimichurri and Peri Peri – our take on barbecue from the south and other parts of the world.

Cedar Plank (organic farm raised) Steelhead with Shaved Radish (North Corner Haven Farm) and Mint Salad

Roasted Turnips (Boy and Girl Farm), Greens (Boy and Girl Farm) and Pork Belly Lardons (North Corner Haven Farm)

Charred Okra (Boy and Girl Farm) and Baby Tomatoes with Buttermilk Vinaigrette

Field Greens (Boy and Girl Farm) with Mustard Vinaigrette (not pictured)

Roasted Delicata Squash (Boy and Girl Farm) with Sumac and Olive Oil

Carolina Gold Rice Pilaf (not pictured)

Pecan Tarts with Homemade Brown Butter Ice Cream

We are so grateful to be included in this awesome project. We had such a great time and cannot wait to do another one. I am not going to lie, I visited the pigs before the dinner and was a little sad knowing one of them was going to be dinner. However, they are treated so well and contributing to the beautiful land so bon appetit! Here’s to more (literally) farm to table dinners in the future.