Video: July 2018 Farm Dinner
Our July Farm Dinner was filled with twinkling lights, music, amazing local food, and laughter among friends, new and old.
Scenes from our July Farm Dinner at Turnbull Creek Farm
Our July Farm DInner at the beautiful Turnbull Creek Farms welcomed over 120 guests and 25 volunteers. They all joined us in Bon Aqua on a perfect evening for a sumptuous local feast accompanied by music, local drinks and new friends. The meal is hosted and served by volunteers and friends who are as much a part of the event as the guests. It's community at its finest.
Photo 1: Our farm dinner wouldn't be possible without our kind, hard working volunteers which come from every walk of life; young, old, hippie, professional, black, white....
Photo 5: Green houses set the stage for the Rivertramps, Adam and Nicole, who have become great friends.
Photo 6: From left, Tallahassee May, farmer and owner of Turnbull Creek Farm, and editor Jill Melton with events coordinator (and daughter) Nora Melton welcoming the guests.
The beautiful Turnbull Creek Farm is run by Tallahassee May, farmer and owner who also operates Fresh Harvest, the first online CSA in middle Tennessee. Chef Travis Sparks from Deacon's New South manned the stoves (or grill and wood fired burners). Keshia Hay of SipNBITE prepared the appetizers. And pastry chef Jennifer Coins, of Miel ended us off with dessert. A portion of the proceeds benefitted Nurses for Newborns.
The Menu
Appetizers
meatballs with brown sugar coco glaze & rose petal dust
herb and lavender biscuit with peach compote
bruleed halloumi & watermelon skewers
focaccia with tomatoes and elephant garlic
house-cured coppa with heirloom tomatoes, melons, & radishes
Main
grilled lamb steaks with fermented green garlic chimichurri
char siu bbq glazed chicken
Sides
homestead harvest salad with seasonal vegetables
sweet corn with cotija cheese
skillet roasted okra with berber spices & yogurt
summer beans with romesco & pecorino
Dessert
peach upside-down zucchini cake with caramel sauce & blueberry cream
Photo 1: House-cured coppa with greens, carrots and radishes
Photo 2: Corn with cotija was the hand down hit of the evening
Photo 3: The lamb was out of out of this world tender
Photo 4: Singing summer, the individual upside-down cakes featured zucchini and peaches in a blueberry chantilly cream, with a flourish of caramel and sprinkling of pecans.
Photo 1: The kitchen crew (from right) Travis Sparks, Rojo and Joey of Deacon's New South
Photo 2: Keshia Kay of SipNBite private chef and catering service was cool under fire (and July temps) with 3 appetizers
Photo 3: Brandon Hardin of Fireflour Bakery made focaccia that was placed in the bags with the menus written on them.
Photo 4: Our trusty bartenders from The Metro State Parks, Kristina Hale and Gina Jones.
A big thank you to all of our fabulous sponsors:
Presenting Sponsor, Renasant Private Client
Whiskey by Chattanooga Whiskey
Vodka by Dixie Vodka
Bread by Fireflour Bakery
Handmade pottery & dinnerware by RV Pottery
Wine by Corkdorks Wine Spirits Beer
Produce from Homestead Manor Farm
Coffee from OSA Coffee Roasters
Butter and Cheese from Rosie Belle Farm
Events Rental by Liberty Party Rental
Natural bug repellant by Cotton and Moss
Bar Accommodations by Metro State Parks
Music by Rivertramps
For a complete photo gallery, go to ediblenashvilleevents.com
Photo 1: Chattanooga Whiskey was on hand with a refreshing signature cocktail that had the entire dinner a buzz.
Photo 2: Dixie Vodka did a vodka tasting and made a Strawberry Lemonade cocktail that was refreshing and bright.
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