Moore Farms is proud to represent a growing number of local and regional food producers. Our goals are to increase the availability of foods produced in the Southeast U.S., our grower’s sales opportunities and your local food choices.   Production practices are of the utmost importance to us. Everyone we represent is either Certified USDA Organic, Certified Naturally Grown, or Sustainable in their methods. We invite you to browse through the Grower Directory and get to know the folks who produce the foods we all eat.

October 29, 2009
Origins of Halloween

The magical dinner took place at the Oakland Cemetery with Chef Joe Truex and Mihoko Obunai of Repast & Moore Farms and Friends. From the ambiance of a candlelit dinner under the cemetery’s oak trees to fresh produce from Laura and Will Moore and Joe’s talented cooking, it was a delightful evening difficult to repeat!  See more details of the event at Amelia Pane Schaffner’s food blog at  http://www.ztastylife.com/2009/10/hallows-eve-dinner-at-historic-cemetery.html and Atlantan Magazine

Aperitif

Bloody Pirate of spiced rum, angostura bitters, and

warm brandied cherry juice

First course

Kabocha squash soup, whipped buttermilk and toasted pumpkin seeds

Suggested wine pairing: 2007 Feudi Greco Di Tufo Campania, Italy

Second course

Organic quinoa salad, local greens, tempeh croutons

Suggested wine pairing: 2007 Feudi Greco Di Tufo Campania, Italy

Main course

Wood grilled pancetta wrapped chicken, roasted root vegetables, truffle jus

Suggested wine pairing: 2007 Momo Pinot Noir Marlborough NZ

Dessert course

Pumpkin miso brulee

Suggested wine pairing: Chateau de la Peyrade Muscat de Frontignan

Photos by Amelia Schaffner of Z Tasty Life