The weekend is here and we would like to give you the lowdown on where Roots will be. Tomorrow afternoon we will be setting up at Symphony Park in Southpark for The Beer, Bourbon and BBQ Festival. If you already have tickets make sure you stop by and check out our menu. If not, and you’re looking for something to do, it’s gaurenteed to be a good time!
Below is some more information on the 2nd Annual Farm Dinner held on June 2nd. The menu, location and lodging suggestions are listed along with some pictures from last year. If this looks like something you would be interested in, you can send me an email or stop by the food cart to purchase tickets or answer any additional questions you may have. Tickets are on sale until May 25th.
Come and join us for a lovely evening on the farm for the 2nd Annual ‘Soil to Soul’ Farm Dinner!
The dinner will consist of 6 courses and each course will highlight protein from Windy Hill Farm or Produce from Coldwater Creek Farm. All of the produce and ingredients for the dinner will be sourced from local farmers and producers. Dinner will be prepared for you by Chef Craig Barbour owner of Roots Farm Food an Chef Susanne Dillingham owner of The Tiny Chef. Beer and wine will be served with the meal and will be from local North Carolina wineries and breweries.
Passed Appetizers from 6PM to 7PM:
Country Fried Chicken Liver on a Grilled French Baguette With Smoked Sabayon, Garlic Chives, and Fried Sage
Summer Stack of Fresh Cucumber, Grilled Summer Squash, Vine Ripened Tomato, Field Peas,and Nasturtiums with a Chardonnay Vinaigrette
The Courses will be served Family Style from 7PM to 9PM:
‘Bechamella Blossom’ Oven roasted Squash Blossoms with Heirloom Tomatoes, Fresh Garlic, Caramelized Onions and Béchamel Gratin
A field green salad composed of foraged and cultivated greens within 10 miles of where you are eating, dressed with the freshest, just picked vegetables and a delightful vinaigrette.
Roasted Free Range Chicken Roulade – Roasted, Smoked and Stuffed with Grilled Summer Vegetables, Fresh Herbs and Mushrooms with a Cabernet Sauvignon Sauce
Hand-made fresh egg pasta in the shape of ‘little handkerchiefs’ stuffed with Sausage and Farmstead cheese, served on top of thinly sliced Zucchini and Summer Squash and finished with a delicate Garlic Scape Pesto
‘Blackberries en Mousse’
Blackberry mousse served with Toasted Pecan Biscotti, Lemon Balm, and Shaved White Chocolate
Tickets are $75 per person.
You may purchase a ticket by contacting one of the Farmers or Chefs listed below
Windy Hill Farm- Charlie and Dana Burrage- email@example.com
Coldwater Creek Farm- Brad Hinckley Eric Williamson firstname.lastname@example.org
Chef Craig Barbour of Roots Farm- Foodrootsfarmfood@gmail.com
Chef Susanne Dillingham, The Tiny-Chefsusanne@thetinychef.biz
*If you wish to stay at a Bed & Breakfast close to the farm, here are our suggestions.
#3 “The Inn at Mount Pleasant” Please call for details: 704-436-9386 682 North Main Street, Mount Pleasant, NC 28124