Feast On A Farm

We were recently the guests of Les Dames d'Escoffier at our, believe it or not, first farm to table dinner: Feast On A Farm. This very special night was held at Verril Farm in Concord and was a benefit for Future Chefs and The Food Project. It was an intimate gathering of about 80 guests, a chance to spend time with great friends and meet some new people while enjoying the freshest, local food one can possibly find. I highly recommend trying a harvest dinner like this one during the fall season, where guests sit at one long table, enjoying an incredible meal and great conversation, which mostly revolved around, well, as you can guess, food. And these people were serious eaters.


We sipped on warm cider and rum, Harpoon Beer and Ale, and Castello Monacki Kreos Rose while enjoying appetizers such as the Bruschetta With Fresh Farmers Cheese, Fig and Aged Balsamic, Beet Ravioli with Goat Cheese and Baby Potatoes with Gravlax and Sour Cream. The fried kale was unforgettably good. As the sun set over the fields, we enjoyed the main dinner which included an incredible Spiced Cornbread, Heirloom Tomatoes with Herbs, Risotto with Seasonal Vegetables, Blood Farm Pork Loin Roast, Open Meadow Farm Roast Beef and Grilled Rum Soaked Peaches. We finished with Upside Down Apple Cakes and Creme Fraiche.

The real stars of the show were the Future Chefs. We were very proud to visit them at work in the kitchen but even more proud at the applause these hard-working young stars received at the end of the dinner. Thank you, Les Dames, for one of our most memorable food events.