We had such an amazing time this past Saturday at Laurica Farms. I don’t mind saying I was little nervous, it was our first big dinner since closing the restaurant, but it went off great! It was so nice to see so many of our restaurant clients there in attendance, to catch up with them, let them know what we are up to, and to share some laughs. Of course none of this would have been possible without Cathy and her family opening their farm gates to us, and to Laura who does such a great job raising the sheep! Thanks guys! There is really no better way than events like this, for you as the consumer, to know were your food comes from, know your farmer, and know your chef!
A nice ambience as the sun went down
Live jazz played throughout the evening!
Legs of lamb on the grill, gnocchi with lamb shank and lamb neck cooking in pots.
Pots simmering away!
Rosey, the friendly pig!
Plating salads, and yes that’s Shannon! We pulled her out of restaurant retirement for the evening!
Salad with Laurica Farms greens, beets, and fava beans; topped with lamb shoulder confit, and garlic scape vinagrette
Pan seared lamb testicles
Nice not to be cooking in a kitchen!
Mom and Dad came out for the event, and from all reports I was told they were “rock stars”! They definitely know how to chat up a crowd. Thanks for being there!
Searing off the lamb shoulder confit
Just awaiting the guests!
Part of the dinner theme was using the whole animal. One of the charcuterie dishes was a heart and kohlrabi tartare
Yes, we even used the testicles!