Christine and I are going to the Dinner on the Farm tomorrow. Here is the menu:
This late September meal features late summer and fall vegetables and some of our organic apples and pears.
Hors d'oeuvres
Ø Moore Family Farm Polenta Crostini with Fresh Chevre and Dried Heirloom Tomatoes
Ø Mill Creek Shitake Mushroom Flatbread Pizza with Melted Moonglo Goat Cheese
Ø Fresh Melon and Triple S Farms Ham Canapes
First Course
Prairie Fruits Farm Heirloom Tomato Bisque with Little Bloom on the Prairie Goat Cheese Toasts
Second Course
Blue Moon Farm's Arugula Salad with our organic pears, shaved leeks, Krotovina and Jarrell Family Walnut Vinaigrette
Main Course
Moore Family Farm's pasture- raised Chicken braised in Illinois red wine with Jostaberry Relish, Blue Moon Farm's Organic Fingerling Potato mash and Kohlrabi
Dessert
Moore Family Farm's Cornmeal Crepes stuffed with fresh Goat's Milk Ricotta, Carmelized apples and Honey Ice Cream
It is a BYOB since they do not have a liquor license. I have a very nice Burgundy I am leaning towards to go with teh mushrooms, polenta, tomates and think it will be ok with chicken b/c of the red wine braise. Any thoughts are welcome on alternatives.
Website is www.prairiefruits.com. The menus are posted about 10 days in advance.
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1 comment:
What did you end up taking to drink?
What was your favorite thing on the menu?
We are looking forward to our dinner on 10/11... can't wait to see the menu.
BAV as BAV
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