This is a great fundraiser that I had the pleasure of being a part of this summer. When looking at giving something back to the community, you always try to find something that fits in with who you are and this was such a great fit. Not only was this a fun a day that raised lots of money, but I met so many great people from the Agriculture community.
When I was asked to create a dish to be served on the golf course, I tried to think of something that would be a little different than the usual “gold course fare”. Luckily with so many people from Agriculture involved, there was a huge variety of product available for donations. I had clams from Sawmill Bay, collard greens from International Herbs, and apple cider from Taves Farms. I really wanted a smoked “porky” element to this dish, to finish it off. Unfortunately, there was nothing available to me that was pasture raised through donation. So as I was trying to figure out how I would finish this dish off, I received a text from one of my pork farmers saying he had a pig that he couldn’t sell because it was very low on meat and heavy on the fat, and I could have it at no charge. Perfect! I’ll render down some of the fat for sauteing the collards; I’ll roast the head, dice it up and add to the ragout; the hocks, trotters, and ham I’ll smoke and cook with collards! Boom, dish done! I was so happy with the finished dish and enjoyed cooking all day for the golfers!
Learn more about this tournament and how to get involved next year by visiting their website!