Chef Nick Melvin and Noring Farms

Home grown tomatoes, home grown tomatoes,
What’d life be without home grown Tomatoes,
There’s only two things that money can’t buy:
That’s true love and home grown tomatoes
.

Lyrics to Blue Dogs Band

With the Blue Dogs Band lyrics ringing in my ear “There’s only two things money can’t buy, That’s true love and home grown tomatoes” ….this southern vegetable(oops) I mean fruit was last Thursday’s  For Food’s Sake celebration with Chef Nick Melvin and Farmer Andrew and Christina Norman.  Featured in Elle Décor,  the dinner took place at the historical home of For Food’s Sake Member’s, Allison and Warner McConaughey. Members were swept away with the restored 1920 Tudor home’s contemporary personality mixed with historical trim, venetian plaster walls and an open kitchen. The evening was jump-started with a rock glass of “BLT” Tomato Lemon Water with bacon infused Vodka lettuce ice followed by pure pork goodness: pork head terrine with tomato jam and green tomato pickles. If you have any aversion towards the idea of head cheese, take one bite of Nick’s paired with his homegrown green tomatos and you’ll quickly become a convert towards its affection! And if you thought his amuse presentation were over, his tomato and buttermilk cheese tart simplistic flavors were delicious!  Affectionately called “tomato man”, Farmer Andrew charmed us with his humorous personality . With many of his exotic heirloom seeds purchased at varying costs from around the world like Galapagos, members laughed when he jokingly offered a dollar a seed from our plates. He reminded us that supporting the farmers inherently prevents the demise of heirloom seeds. As if you thought the night were coming to an end, 1st course was served outside in the McConaugheys’ elegantly landscaped back yard terrace with our signature candelabras dispersed on the table for soothing ambient lighting. Albeit a bit balmy, conversations almost halted as guest savored the carpaccio tomato, pickled GA trout, peppercress and a delicate quail egg. Who knew carpaccio didn’t have to be meat [wink]! 2nd course was the crowd favorite with the southern comfort dish of yard bean succotash pie with a warm bacon vinaigrette. What is most challenging in an environment of serving 48 guests at once is for a chef to not overcook the fish. Nick’s sorghum tea, steamed halibut with Andrew’s okra was moist, flaky and so delicious. A great meal should always have a sweet ending and guest moved down to the wine cellar for a creamy delicate sweet potato crème brulée in the quintessentially southern-mason jars.  Topped with Sweet Corn Ice-cream , I don’t think I’ve ever tasted icecream so out-of-this world! More photos to come but the menu is below.

June 23 2010
Chef Nick Melvin & Noring Farms

“BLT” Tomato Lemon Water Bacon Infused Vodka Lettuce Ice
Tomato and Fresh Buttermilk Cheese Tart w/ Smoked Sea Salt
Pork Head Terrine w/ Tomato Jam And Green Tomato Pickles

First course
Carpaccio Tomato, Pickled GA Trout, Peppercress, Quail Egg
Suggested wine pairing:
Cremant de Limoux NV, Sparkling Rose
Second course
Pie of Yard Bean Succotash, Warm Bacon Vinaigrette
Suggested wine pairing: Weins-Prum Riesling, Germany 2007
Third course
Vinaigrette Sorghum Tea, Steamed Halibut, Okra
Suggested wine pairing:
Mestre Michelot Bourgogne Blanc 2006
Fourth course
Crème Brulee Sweet Corn Icecream
Suggested wine pairing: Elio Perrone Moscato d’Asti

 

PHOTOS provided by Kitty Ray Swain

No Responses to “Chef Nick Melvin and Noring Farms”

  1. Stephanie Warren Reply August 3, 2010 at 3:00 pm

    I was blown away by the food. I love tomatoes but the tomatoes served were the best I have ever had. There wasn’t one dish I didn’t like. I was pleasantly surprised by the tomatoe icecream too!