What a fantastic event! Chef John Brand and staff will be creating and serving the dinner. Marianna Peeler has also procured a milking cow and some baby animals so the guests can really get a feel for the farm experience. Have you ever milked a cow? Now’s your chance!
The dinner will start at 5:30 pm and will include wines, a live acoustic show by Gordy Quist and Ed Jurdi of “The Band of Heathens,” and a farm tour.
Tickets can be purchased at: www.slowfoodsouthtexas.org.
Passed hors d’oeuvres
Smoked Medjool Dates, Cave Blue Cheese and Candied Bacon
Black Garlic Deviled Eggs
Chicken Liver Pate with Rhubarb and Peppercorn Gelee
Toasted Cauliflower Flan ‘en cocotte’
Crispy Quinoa Kale, and Watermelon Salad, Fresh Dill and Toy Box Tomatoes
Toasted Olive Bruschetta with Grilled Artichokes, Arugula, Romaine and Smoked Tomato Caesar
Smoked Salmon Pastrami and Peruvian Potato Salad with Chives and Crème Fraiche
Charred Carrots, Pickled Sultanas, Carrot Meringue, Pistachio and Greek Yogurt
Oyster Mushroom and Farro Porridge with Rosemary, Slow Poached Egg
Black Truffle and Meyer Lemon Roasted Chicken
Chicken Confit with Laurel and Marjoram, Brassica and Lentil du Puy
Braised Lamb Neck, Bearnaise Aoli
Sticky Toffee Pudding, Stonewall Peaches and Toffee Sauce
Truffles and Macaroons for the Table
Popcorn, Pretzel and Marshmallow