MAY 28, 2009

“Hidden Springs Honey”

Thanks to all of you who attended the inaugural event to celebrate
food for food’s sake! 32 guest gathered around in the JCT Kitchen
courtyard for a delightful experience of ambiance, exceptional conversation
and an unforgettable meal.  Love is Love farm, Judith Winfrey and Joe Reynolds
discussed their honey farm from the process to textures and flavors.
Chef Ford Fry served a savory 4 course intertwining the ingredient
of choice — honey.  The evening served our goal of a dash of new,
a chance to mingle with local food producers, and a feeling that
you’ve experienced something extraordinary!

Local Honey Dinner

gathering cocktail: “gin blossom” hendrick’s gin, wildflower honey, jasmine vermouth, green tea, orange

start

chilled love is love farm’s beet and young fennel salad, borage flowers hidden springs cotton honey vinaigrette

suggested wine pairing: margerum ranch pinot gris

fish

wood grilled whole fish of the moment, gallberry lacquered pork belly buttery cockles, green garlic chimichurri

suggested wine pairing: artesa chardonnay

foul farm’s roast duck, local potato & torpedo onion hash sunny-side up quail egg, raspberry honey drizzle

suggested wine pairing: domaine alfred pinot noir

finish

love is love strawberry, white chocolate & brown butter cake wildflower honey “milk” sorbet

suggested wine pairing: reitvallei muscadel