Cheery chairs in a rainbow of colors.
The October 2010 end-of-season dinner featured my friend Timothy Bartling cooking with assistance from his friend Paula Bock. The weather was perfect and our neighbors decided the 20 acres of clover needed harvesting for seed just as people were showing up. Huge clouds of black dust rolled quaintly through the air landing on the linen and plates. I was able to convince them to hurry, and after a third brushing and wiping down things went great. A farm dinner in multiple ways. Here’s the menu.
The big table is set.
Chairs and a coffee table for after dinner.
Guests enjoying the meal.
Dinner included a nice sampling of Wild Goose cheeses.
Sous Chef Paula Bock
Chef Timothy Bartling
Baked ricotta, Black Krim tomato, and Brandywine.
Pate with pistachios, house cured bresaola, house pickled green beans, house cured gravlax, bruschetta.
Enjoying an after-dinner conversation around a cozy fire.
