Farm dinners spotlight growers’ connection to what’s on our plates
Ryan Summerlin August 12, 2012
The last time I had dinner on a farm, we ate baked chicken and steamed broccoli topped with American cheese. There were eight of us, and the whole meal probably cost $20.
My, how times have changed.
People are now paying hundreds of dollars to dine in farm fields. Last week, Isabelle Farm in Lafayette hosted 50 people who paid $210 each for an elegant dinner that could easily have been served in a sleek air-conditioned dining room. But instead of exposed brick and chandeliers, cornstalks and sunbeams provided the atmosphere.
The menu, by chef Steven Redzikowski of Oak at Fourteenth, paid homage to the ingredients’ growers:
> Red Wagon Organic Farm heirloom tomato and First Fruits peach panzanella salad with Avalanche Cheese Co. goat cheese and mint and tarragon vinaigrette.
> Pickled Red Wagon Farm spring garlic shrimp and grits with Isabelle Farm Anaheim and jalapeno soffrito.
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