Farmer/Chef Feast by Edible Santa Fe
I was not a guest of the event, I came as a volunteer, and it was a BLAST! Part of the mission of my Harvest Trail adventure is to seek out anything pertaining to local food. I want to learn as much as possible and pass that information along. You cannot get more local than an event for local restaurants and farmers!
Brushing Up on My Kitchen Skills
As far as my kitchen skills are concerned, let’s just say it has been a while. Ten years to be exact. I may have spilled a little water on my tray. No one saw, and I was quick to water the nearest plant. No harm, no foul right? I polished glasses, silverware, and served food. It was worth it to experience every second of networking and delicious food eating I was able to take part in.
I also volunteered my boyfriend, Starson Roy, a professionally trained chef, to come help. He courteously parked cars and helped with front of house tasks. He is my rock star! By the end of the night he was right in the mix of us crazy local foodie people. I am converting him to a local lover, one pickled radish at a time!
Starson borrowed my camera to take some shots of local veggies they are pickling on the shelves or Farm & Table. I love it!
Connecting Farmers and Restaurants
Sarah Wentzel-Fisher, Editor of Edible Santa Fe gave a short introduction to the dinner and talked about the importance of connecting farmers and restaurants for the sustainability of small farmers. Edible Santa Fe is committed to providing support the efforts in the farm to table movement. She also introduced the owner of Farm & Table, Cherie Austin, who graciously offered her restaurant's space for the event.
Edible Santa Fe collaborated with Rio Grande Farmers Coalition and Farm & Table to put on this beautiful and incredibly delectable event! The
event brought together farmers and chefs in a networking dinner environment focused on building local food sale relationships. They smartly mixed chefs and farmers together at tables to encourage new associations and friendships.
The event worked delightfully as many stayed after to mingle and ventured with their new friends to tour the small farm behind Farm & Table.
Ben E Keith, a distributor involved in providing local products, sponsored the event and all the food was donated from local farms and ranches. The Chef for the evening was Chris Pope, Corporate Chef for Zinc/Seasons/Savoy, with the help of Sean Sinclair, Executive Chef of Farm & Table, and Seth Matlick of Vida Verde Farms . These guys literally foraged for parts of the nights dishes. We dined on elderberries and mulberries picked earlier in the day.
First Annual Farmer/Chef Feast Menu
Crudité & Hors d’Oeuvres
Organic spinach, lettuce & arugula, shaved radish, Green Goddess dressing
Tagliatelle Pasta & Braised Beef-Pork Ragu
Pickled perilla leaves, toasted aged garlic emulsion, fresh cow’s milk ricotta
Lamb T-bone with Greens
Sean’s Berries & Twigs with foraged Mulberries
An Enjoyable Evening...
I am very thankful to Edible Santa Fe for letting me attend the event as a volunteer. I hope to help on many more occasions!