Dinner Series (PAST)
Inspired by a Serbian Family tradition, Saints Day/Slava, chef’s Joe Bonaparte Kris Reid & Chef Marla Thurman prepared lamb and pork, from Underwood Family Farms, in a variety of preparations with the nose to tail mindset in tact. Grilling, smoking, curing, braising, sous vide, sautéing, poaching, freezing, roasting, juicing, flambé, brining, baking, confit, blanching, and of course deep frying to name a few of the techniques planned for the family style meal. The chefs put a southern spin on other notable Serbian dishes such as Burek, a thin pastry coiled with salty goodness and the staple Shopska Salad.
Pastry Chef Ashley Boyd of 300 East prepared an assortment of sweet and savory seasonal desserts, palette cleansers and cooling treats.
Activities included a Farm Hay Ride Tours, Beer in a tractor, Pickling station, Horseshoe tournament.
PARTNERS: Underwood Family Farms, Ashley Boyd and 300 East, Edible Charlotte, Babcic Familia, Chef Joe Bonaparte, Chef Kris Reid, Chef Marla Thurman, Party Reflections, Lunahzon Photography and The Plaid Penguin.