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- The dinner was held in the Red Barn, starting at 5.
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- A chef prepares ingredients to a dish–sweet potatoes and sausage discs.
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- Poached Quail eggs sit atop sweet potatoes and sausage, topped with a creme sauce.
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- A preparer serves cheddar corn grits (left) and oxtail soup (black cast iron pot).
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- Oxtail soup–I didn’t get to try this one, though.
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- Our dining was accompanied with music; three violinists played classical music while we ate. The event’s marketing manager stands to the right.
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- The gazpacho, a cold bean soup, was served in small shot glasses. Everything was compostable, however, including the corn based plastics that made up the cutlery and shot glasses.
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- Mushrooms adorn the counter. Assorted fresh vegetables served as decor all over the room.
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- Various vegetables are served on top of a repurposed window. Veggies here include beets, peppers, carrots, sweet potato sticks and brussel sprouts.
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- Adam Dever, finalist for the 2019 Aramark culinary excellence challenge, prepares a bean and pickled onion tortilla dish.
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- Various locally sourced meats and cheeses were served with crackers. Varieties included Ted, Barren Bleu, and Kentucky Rose cheese, and Stagberry, Fireblood Salame.
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- My spread–I got the sweet potato quail sausage dish, some salami, cheese, carrots and bread with the gazpacho and raspberry tea. My favorite was the quail dish.
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- On the dessert table in the corner, these little candies, ‘Modjeskas’, were fluffy marshmallows covered in a thin toffee coating.
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- A tray of chocolate drops sits to the right. The dark and milk chocolate candies were filled with a sugary cream.
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- Apple crisp was served on the dessert table in mason jars; whipped topping sat to the left (not pictured).
October 20, 2019
“Come celebrate the Harvest with a special Farm-To-Table dinner featuring a unique five-course menu, made from scratch by expert chefs, using local, farm-fresh ingredients. The meal will consist of signature cocktails, action cooking, and live music.” —From the University’s Facebook page.
The Farm to table dinner ran last Thursday Oct. 17 from 5-8pm and also hosted the Josh Smith Memorial Sustainability Award ceremony. All food was locally sourced and prepared by local chefs.
