What a perfect way to start our Dinner in the Field series for 2015 on Thursday evening. The weather was absolutely perfect, not a cloud in the sky and low humidity. A majority of our guests were joining us for the first time and we tried to show them a good time. Many thanks to Island Creek Oysters and Charles Smith Wines for sharing their time and tasty oysters and wines with us as well as our other local partners whose products were featured in this evening’s dinner alongside our extensive list of HOMEGROWN produce. See the full menu and more photos below and keep an eye on the cooler in the farmstand as some of the standouts from the dinner are reinvented as take-away options for your own farm-to-table dinners this week.
Island Creek Oysters from Duxbury paired with Nasturtium Mignonette and a Cucumber Lemon Verbena Granita
Clockwise from left: Roasted Beet Tart, English Pea Cake with Salmon Bacon, & Karrot Kraut Kale & Quinoa Salad with Charred Scallion Ranch and Appley Red Cabbage & Seared Radish
Lemongrass Grilled Beef, Stuffed Collards, Cucumber Peanut Relish and Celtuce
Berry Rhubarb Mousse with Candied Lavender and Greek Basil