Scenes from our First Farm Dinner

Photography By Amanda "Mayter" Scott | August 01, 2017

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.

Edible Farm Dinner Menu

VIetnamese Meatballs with Rice Noodles

Tennessee Spring Rolls with Lady Peas

Sweet Potato Biscuits with Tennessee Sorghum Butter

Heirloom Tomato Salad with Burrata and Herb Gremolata

Watermelon Cucumber Salad with Goat Feta and Mint

Summer Farro Salad

Bourboun Marinated Steak, Grilled Pattypan Squash, and Herb Pesto

Sillet Berry Cobbler with Bravo Mascarpone Gelato

Photo 1: Guests were instructed to grab a plate and find a seat at the table before getting cocktails.

Photo 2: Guests mingling about the farm.

Photo 3: The table settings (by M&M Rentals) were made complete with small cast iron skillets used for dessert that everyone got to take home courtesy of Lodge Cast Iron.

Photo 4: Chef Evan Crowder and team from Whole Foods did an extraordinary job with the food.

Photo 5: TN Brew Works debuted their new State Park Blond Ale, as well as their more familiar favorites.

Photo 6: George Dickel Tennessee Whiskey had a tasting as well as their Signature Dickel lemonade cocktail.

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.

Photo 1: Beautiful antipasto trays accompanied Dickel whiskey, TN Brew Works beer and wine.

Photo 2: The first course, Watermelon Cucumber Salad with Feta was refreshing and a taste of summer.

Photo 3: A collection of plates were gathered, and guests were invited to pick a plate and put it at a place at the table, then mingle.

Photo 4: Our lovely servers. From left, Jennifer Anthony, Chandler Hallmark, Kim Matthews, Natalie Connor, Madisson Clarry and Sawyer Wilson.

Photo 5: The cows joined us in the adjoining pasture just before dessert.

Photo 6: Ed Fryer of Village Wines picked the perfect Argentinian wines complete with a cow.

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.