The Southernaire Market’s Summer Farm Supper was the first of the summer’s Salon Series featuring dishes sources from local farms. Guests enjoyed innovative dishes at a “community table” style event, where people were encouraged to mix and mingle with each other, celebrating the summer harvest. The night started off with peach soup with cucumbers, fresnos, and honeyed creme fraiche sourced from Sugar Camp Farm.
After a fresh first course, guests were served a roasted asparagus salad with beet yogurt dressing and raw oats, sourced from Edmonson Family Farm.
Third, guests enjoyed sweet pea gnocchi with house-made sausage, lemon basil beurre monte and pea tendrils, sourced from Green Door Gourmet Farm.
Next, they enjoyed mango butter seared scallops with pickled radish/rhubarb popsicle, apple slaw, candied grapefruit sourced from Smarter Gardens.
For the final course, they were served a purple yam donut with blueberry glaze and creme anglaise sourced from Trace View Farms.