Chefs: Ryan Stoy, Jonathan Sweatt, & Juli Norris
September 2011
“CELEBRATING GREENBLUFF”
Being a part of this event was special, due to our desire to support BIG TABLE, & also our belief in building our local community by sourcing fresh products from local farmers & public markets. We all share a common goal of giving back to our community, to help build our local businesses & economy.
Founded in 2009 by Kevin Finch, BIG TABLE is a non-profit organization created to strengthen & build the community & offer real support for people working in the restaurant & hospitality industry. They are an amazing group of people, led by Kevin Finch & Jill Lemon, who care about food, but also strive to care for the people in the food industry as well. (to learn more, or how you can help support BIG TABLE, visit their website: http://big-table.com)
Cherry Hill’s Barn in Greenbluff
Cherry Hill, a Greenbluff family farm, hosted the dinner in the barn near their orchard. They also, along with other nearby farms, generously donated fresh fruits, honey, free-range eggs & vegetables. Another local vendor, Don Townshend from Townshend Cellars, donated his wine for the dinner. This gave the chefs the opportunity to create an incredibly fresh & truly local seven course meal, that boasted the best of what our community has to offer.
Second Course: Corn Soufflé Stacked Sandwich, with fresh corn, avocado aioli, honey glazed pancetta, heirloom tomato & free-range fried egg. AKA: McDRG
Entree Course: Herb Crusted Salmon, with maple braised lentils, braised greens, charred stone fruit relish, and pinot reduction
We also want to thank Stacy Rivas, & Chef Aaron McEachran & Chef Connor Kuhl for volunteering their time and efforts to such a worthy cause! You ROCK!