Table for Two: Edible Mini Farm Dinners

Social distance need not preclude social celebration. Idyllic farms with crops and cows and ducks and donkeys still exist. As do sultry summer evenings when the special space between the glare of day and the dark of night softens the sun’s sting into a warm embrace. Thirty guests gathered at The Farm & Fiddle in Fly, Tennessee, where the sky meets the ewe dotted hillside. There, farmer-musicians Samantha Lamb and Daniel Foulks, along with son, Joe Hickory, harmonize with their picturesque patch of nature to grow everything from garlic to okra to green beans to tomatoes, which then finds its way into pastas and pestos and vinegars (tomato vine vinegar to be exact). 

From our safely separated tables, still within easy earshot of friends old and new, guests dined on seasonal fare prepared by chefs Skylar Bush, James Kerwin, and Robert Bossman, 90% of which was sourced from The Farm & Fiddle as well as our friend and partner Tennessee Grass Fed Farm.

Uncle Nearest served a raspberry infused cocktail that went down (way too) easily and Hendricks Gin served cocktails in small jars nestled in ice in a vintage bathtub.  The evening closed with Daniel himself pulling out his fiddle -- he is, after all, the fiddle of The Farm & Fiddle. Under the light of the moon, he played his soulful tunes and reminded us all that we got this, that we got each other, and that everything is going to be all right.