Wednesday, October 07, 2009
Yes, we're in year 3 for our Annual Harvest Dinner. Every year that we have produced a Harvest Dinner I'm been excited to show off not only the pristine foodstuffs that are delivered to our backdoor, but it's also a superb opportunity for our guests to get up close and personal with the people who produce our food.
For this year's event, we've upped the ante. Not only are we lucky to have Beau Ramsburg(chicken and pork), Kathy Glahn(produce) and Heather Lunn(Beef) join us to talk about their products, but we've added two special wrinkles that I'm especially excited about. We're also having the fine men from Charles Nells meats(our butcher) to talk about the butchery process and what happens during the time the animal leaves the field and gets delivered to my back door. With this addition, we've completed the path from farm to table. Guests will be able to ask questions about every step of the process, which I think is super cool. The latest addition is also very cool and very special for me. Renee Catacalos, editor of Edible Chesapeake magazine, will be joining us and sharing her expertise with our guests. If you haven't had a chance to read Edible Chesapeake magazine, shame on you, but.....there will be plenty of copies at the dinner.
Hey, Andy. Can I still get a ticket? Yes, we have a few seats left. When is it? Monday, October 12 at 6pm. How much is it? $95 which includes wine pairings, tax, gratuity. Yeah, it's basically a ticket. Yeah, it's an incredible, stupid crazy deal. What's the menu like? Glad you asked.
Here it is:
‘Chicken or the Egg’
Tortellini of smoked rettland farms chicken, hard cooked egg, housemade noodles, root vegetables, foie gras broth
A composition of greens, shaved vegetables and mushrooms from our area
Cheerwine glazed Rettland Farms Pork Shoulder
Fingerling potato salad, pickled turnip and celery root
Sheppard Mansion Farms Beef
Strip loin, offal pain perdu, shallot puree, horseradish sauce
Apple Cider Doughnuts
Caramel ice cream, toasted almond crumble
There you have it. There will be snacks with bubbles before the dinner gets started.(sweet and salty toasted pumpkins seeds anyone?) Don't miss your chance to get up close and personal with the best products and producers that south central PA has to offer. To secure your reservation, call the restaurant at 717.633.8075. Mention this blog post and get a free tour of the bowling alley.... :-)