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Thank you to all our guests...
As I looked down the long table at our 6th
Field to Fork Dinner, I have to say I was pretty
impressed. Here we are, a small, working, Mom and Pop
dairy farm, and we had 150 people at dinner on a
beautiful evening with amazing food!
We start planning the event in April when we pick a
date, select a beneficiary and line up the caterer.
This year we partnered with the Mid-Atlantic Dairy
Association to support the Maryland and Capital Area
Food Banks. Upon a friend’s recommendation, we chose
Palate Pleasers from Annapolis to cater the event and
were delighted with the result.
The weather was perfect – 60 degrees and lots of clouds
for great photos. The catering crew was incredible. In
less than two hours they had transformed our pasture
into an elegant dining setting. Staff dressed the tables
with linen and burlap, tucked menus into napkins and set
out the fine china.
The evening started with beverages including Lockbriar
apple cider, Troegs beer and Crow Farm Chardonnay.
Chapel’s Country Creamery’s outstanding cheeses were
served with figs, apple chutney and crackers. Crab
cakes set on slices of lemon and decorated with African
Violet blossoms from my kitchen were passed to the great
delight of guests.
Evening Stroll, featuring Rebecca Petri, provided the
music for the cocktail hour. She and her fellow band
members were outstanding. They had a great selection of
songs and a wealth of talent.
Chef
Amy Daniels created a spectacular menu with local
produce. Dinner started with Arnold Farms’ butternut
squash soup poured from a silver coffee pot and sweet
potato ciabatti from Magnolia Bread Company. Salad of
Colchester Farm CSA arugula and beets with blue cheese
followed. The star of the meal had to be the St.
Brigid’s Farm osso bucco with mashed potatoes and
roasted vegetables. Guests were amazed by the
tenderness and flavor. Homemade pumpkin pie and apple
crustada with Lockbriar vanilla and cinnamon ice cream
made a perfect ending for a perfect evening.
We hope that
you will consider joining us again, or for the first
time, in 2014.
To read more about
our annual Field to Fork Dinners or the 2013 event,
click here. |