Saturday, August 4, 2012

Farm to Table

When we were in California the beginning of July, B and I had several opportunities to treat ourselves to nice meals out.  For starters, we eat predominantly seafood when we are in California, we can't seem to get enough of it.  At the first meal that we went out to on a 'date night' we were disappointed that the food was just so-so.  We critiqued discussed the experience as we were eating and began to realize that either our expectations were way to high, or we had just gotten to the point that with the love and effort we put into our cooking and the enjoyment we get form our 'tastebuds' dinner club, we can do it, and better.  I know this sounds horribly conceited, but maybe our tastes are just more towards the slow food we cook than what was laid in front of us. 

This experience and a bottle of wine later, we began to talk about how fun it would be to do a farm to table dinner a couple of times a summer (best after fair week) for maybe 6-8 people at the homestead.  This idea was blossoming in the back of our mind during the rest of the trip.  While we were tossing the idea around, I mentioned it to a good friend and fellow tastebud.  She was super excited and a couple of days later I got a text from her about a small catering job that she couldn't do and would I be interested in picking it up.  Leave it to dear friends to give you that little push off of the cliff you find yourself on the edge of! :) 

This morning I completed 80 tea sandwiches for a wedding shower.  The ideas for them flooded to me easy enough and I just made sure to get all of  my prep work done in advance so that this morning was all assembly.  I was nervous about the sandwiches because if they sit too long they can tend to get soggy.  I took some precautions against this making sure to coat the inner bread with a portion of ingredients that would help stave off dreaded sogginess.  What I ended up with was three creations in a farm to table theme:  A tarragon poached chicken with blackberry aioli and arugula micro-greens, a play on a farm caprese salad; hazelnut pesto with buffalo mozzarella and cherry tomatoes in a balsamic reduction, and finally a farm fresh egg salad with green tomato relish.  I was excited about how it turned out and hope that it is a taste of a farm to table segment at the homestead.  Thanks D!

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