Scenes from our Fall Farm Dinner at Katharos Farm
It was a perfect October day (the 21st, to be exact) the Saturday of our second farm dinner. The temperature was a crisp 68 degrees with a breeze light enough to blow the Edible Nashville banner hanging from the old wooden barn into a graceful dance. The puffy clouds signaled a dramatic sunset to come with enough dappled sun to warm the crew up during the peak of the day.
Volunteers and sponsors arrived first, ready to set up their wares for the guests and anxious to see the "lay of the land" on the farm and what we had planned for the evening. The check-in table was set, the goodie bags were assembled and ready. The Whole Foods team arrived first, anxious to unload their bins of food and equipment (and hickory wood), and to survey their "kitchen" for the evening. Their "oven" was a life fire set up constructed by Cody Bagley of Fire and Smoke. Hickory wood would be fed into a tall barrel, burned, then shoveled into the "stove" constructed of concrete blocks and iron grates. Such is cooking on a farm. Diskin Cider arived to set up their display of hard ciders, new to Nashville, and delicious all of them. Tennessee State Parks arrived to set up the bar, which would be serving Mantra Artisan Ales and Grinder's Switch Wines. Charlie Nelson of Nelson's Green Brier Distillery arrived to set up his tasting flight of whiskey for an education in history and taste. An awesome display of local products.
Singer/songwriter Mike Wheeler started things off as the guests arrived anxious to see the farm and fetivities that lie ahead. Sweet potato rounds with pesto, goat cheese and pecans were passed as guests had drinks and meandered about the farm checking out the pigs, chickens and turkeys. At 6pm, guests were urged to take their seats at the table. The menu was devised around the seasonal produce furnished by Hank Delvin of Delvin Farms down the road in Arrington, which included beautiful green cabbage, sweet potatoes, peppery arugula and butterkin squash. Dinner started with an arugula salad with pomegranate seeds, caramelized goat cheese and a cider vinaigrette. Follwed by adorable stuffed mini pumpkins stuffed with a gruyere potato mixture. Fire roasted cabbage wedges accompanied cider marinated pork furnished by Katharos Farm . Apple Crema Catalana (a sort of creme brulee) was served for dessert, at which point there was a mass exodus to the coffee table by Evan Pierri of Even Pour Coffee, whose coffee preparation was mesmerizing and some of the best we've ever had.
As the sun set, and lights cast their shimmering light over the farm, the River Tramps kept things lively with their harmonies. A beautiful setting was experienced, new freinds were made, and a new found appreciation for well cooked food and the land that feeds us was felt by all.
We want to thank all our sponsors and volunteers for the success of our second farm dinner. We are deeply grateful.
Menu by Chef Stephen Miller and the Creative Team at Whole Foods Market, Harvest Table by Sabrina Allen, Wine by Grinder's Switch Winery, Whiskey by Nelson's Green Brier Distillery, Hard Cider by Diskin Cider, Produce by Delvin Farms, Beer by Mantra Artisan Ale, Coffee by Evenpour Coffee, Plates by RVPottery, Fire set-up by Fire and Iron Co. and Bar services by Tennessee State Parks. Plates custom made by RV Pottery, support by The Tasteapp, and Thistle Farms.