I designed this dinner around the idea of highlighting the perfect in season and local ingredients. Working closely with The Urban Homestead, I created a menu to showcase the peak-of-the-season produce coming out of this great urban farm. Out of the list of 17 ingredients, I was able to include 13 in our appetizer plus 3-course dinner, It was challenging but so fulfilling to see the ingredients transform into such a memorable meal with friends!
The menu included:
- Muhammara – A smoky-sweet mixture of roasted red peppers, walnuts, pomegranate molasses, and spices.
- Autumn Harvest Salad – A blend of quinoa, roasted tromboncino squash, crisp red onion and dried cranberries on a bed of mesclun and finished with maple Dijon dressing and pickled tromboncino.
- Grass-fed Beef Short Rib or Herb Chicken with roasted cherry tomatoes and sauteed kale.
- Shortbread Cookies with Vanilla Bean Ice Cream and Guava Paste with Guava Strawberry Mint Aqua Fresca
If you missed this special evening at Rest, make sure to get your reservations early for our next farm-to-table dinner, January 27, 2018.
FARM VOLUNTEER DAY