Thanks to Burns St Bistro, we had another absolutely incredible dinner at the farm. We were, as always, blown away by the fare and enchanted with the company. This year’s meal was Italian Farmhouse style, five courses of bliss! If you didn’t make it, there’s always next year. Watch for tickets to go on sale next summer.
Apertivo: Beet & Kale tortellino freddo, basil, olive oil
Antipasto: Salmon crudo, pickled summer squash, chilies, arugula w. a cucumber shot
Primo: Nuovo i Vecchio. Turnips, carrot, onion, hot pepper, colatura.
(This is a salad duo, wherein one half is done fresh and the other as a three week fermentation, to celebrate the simple process of breaking down your vegetables)
Secondo: Carrot stuffed local pork porchetta w. focaccio panzanella, tomatoes, basil and carrot top pesto
Formaggi i Frutta: Dixon watermelon, County Rail Farms feta illegale, saba, fennel sprouts
Dolce: Flathead cherry cannoli
Cafe: Cold press BCRC shots
(Thanks to all the photographers who contributed to this gallery)
