Scenes from our First Farm Dinner
There's something convivial and magical when you eat under the stars. Especially at one long table where food is served family-style. It's hard to not converse with your neighbor when you're sharing Watermelon Cucumber Salad with Feta. Strangers turn into friends and somehow everyone is relaxed. They linger longer. That was the experience at our first Farm Dinner held at the beautiful Tennessee Grass Fed Farm in Clarksville, TN, July 22.
In a field shaded by 100-year-old trees, lights were strung, tables were set and beverages put on ice. Singer, song-writer Lainey Wilson was cued up with her guitar. Guests wandered in, wide-eyed upon seeing the long table under the trees, and ready to drink in the farm experience. Drinks were served, introductions were made, antipasto trays came out, folks mingled and nibbled, then sat down at the big long table. Dinner was served. Bowls were passed. Music was made. Cows were introduced. Before long, it felt as if we all were one big family. The summer heat was all but forgotten as the sun set and guests got seconds of Skillet Berry Cobbler and cold-brewed coffee.
Our goal was to bring together our local partners and guests to celebrate and share in the bounty of middle Tennessee. And we couldn't have done it without our partners. Tennessee State Parks and TN Brew Works were there with their new Blonde Ale brewed specifically for the beneift of our state parks. George Dickel Tennessee Whiskey was set up with a whiskey tasting and their signature Dickel lemonade cocktail. Ed Fryer, proprietor of Village WInes (and 12th and Pine) selected the perfect red and white wine for the dinner (complete with a cow on the label). White's Family Farm hauled a truck-full of just picked produce to Whole Foods, whose creative team led by Chef Evan Crowder, cooked it up and hauled it back to the farm. The tables and table settings, furnished by M&M Rentals were set with flowers furnished by local Restoration Roses and arranged by Carrie Crowell of Crowell Floral. Lodge Cast Iron furnished skillets for the Skillet Cobbler which was served with Bravo Gelato and cold-brewed coffee from Eighth and Roast. The entire Edible staff and freinds rolled up their sleeves and helped serve the dinner to charmed diners seated beneath the light of the moon.
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