“Farm-to-table.” The popular term in the culinary world refers to dishes that include local, seasonal and fresh ingredients – preferably from area farms. Chefs build entire menus around the philosophy, and farm-to-table dinners in restaurants are becoming frequent.
Good Earth Market & Organic Farm and Plate Catering, however, are giving the concept a twist.
“We’re bringing the table to the farm,” said Susan Ryan, who, with her husband, David, owns the Clarksville market on their 10-acre farm off Route 26.
On Tuesday, June 29, beginning at 6 p.m., Plate Catering will prepare a meal featuring all organic ingredients and serve it on one long table in the field behind the market. “From the Farm,” which benefits the Milton Theatre, is limited to 100 guests.
The event is the brainchild of Ryan and Matt Haley, owner of Plate Catering and SoDel Concepts, which owns six coastal restaurants.
“Matt and I have been talking about this for the last two years,” said Ryan, whose farm has been USDA-certified organic for seven years. “Farm-to-table gives people a connection with their food, which so many seem to crave.”
“There is something so wonderful about buying a fresh, red tomato at the farmer’s market from the very farmer who grew it,” he said. “You take it home, slice it and taste the freshness. There’s nothing like it. Even better, you are supporting the local farmer who grew it.”
Haley and Ryan started planning the menu in winter. In addition to produce and herbs from Good Earth Market, the menu features eggs and chicken from The Farm in Georgetown, dairy products from Lewes Dairy and bread from Steve Kogler’s Old World Bread.
The menu includes:
• Passed deviled eggs with shaved radishes and farm herbs and passed baby zucchini and squash blossom frittatas, accented with tarragon, fresh lemon zest and an heirloom tomato jelly.
• Potato salad with shaved celery, red onions, mustard seed and lemon crème fraiche;
• Marinated local heirloom tomato salad, served panzanella-style with cubes of bread, herbs, extra virgin olive oil and house-made red wine vinegar;
• Organic whole roasted chicken, cooked on a wood fire and finished with lemon, herbs, a light chili salad, spiced baby zucchini, carrots and squash; and
• Fresh lemon curd tartlets with a berry confit and house-made ricotta and mini chocolate pudding, dressed with rosemary, chili and sea salt, served in an espresso cup topped with a shortbread cookie.
Southern Wine & Sprits will provide biodynamic wine. Based on a series of lectures given in the 1920s by Austrian philosopher Rudolf Steiner, the biodynamic approach views the vineyard as an ecological whole that includes the grapevines, the soil and the other present flora and fauna. It also links sowing and harvesting with the phases of the moon or the planet’s positions.
Tickets for the dinner cost $75 per person. For information and tickets, call Good Earth Market at (302) 537-7100.