DINNER with JOEL SALATIN
Friday, March 12, 2010
STARTERS
sweet potato latkes, ginger apple compote, buttermilk creme fraiche
Rocky Top Farm sweet potatoes, JD Country Buttermilk
(Sherry Hurley, Farm to Fork Catering)
winter vegetarian egg roll
Field Day Family Farm collards, Horseshoe Bend shiitakes, Joe O’Daniel’s napa cabbage, Bluegrass soy sauce, Rattlesnake Hill Farms garlic mustard
(Katie Payne, Sullivan University)
bluegrass burgers
Foxhollow Grass Fed beef, Kenny’s KY bleu cheese, mustard aioli,
homemade buns, Grateful Greens
(Jay Denham, Local Chef)
shrimp cakes with sweet chili sauce
Buck Acres KY Freshwater Prawns
(Mark Williams, Slow Food Bluegrass)
roasted bourbon red turkey with henry bains sauce
Star Farms Heritage Turkeys
(Mark Williams, Slow Food Bluegrass)
FIRST COURSE
bibb, watercress, and mint salad with sherry vinaigrette
George Gagel’s KY Limestone Bibb lettuce
(Sherry Hurley, Farm to Fork Catering)
MAIN
slow braised beef short ribs
Foxhollow Grass Fed beef, Grateful Greens pea shoots
(Sherry Hurley, Farm to Fork Catering)
Vegetarian Entree-tower of hope with asparagus salad
roasted eggplant, oven dried tomato, Capriole goat cheese, basil oil
(Timothy Tuckery, Center of Hope)
ky gouda grits with shiitake mushroom ragout
Weisenberger Mill Stoneground grits, Kenny’s Farmhouse gouda,
Horseshoe Bend shiitake mushrooms
(Sherry Hurley, Farm to Fork Catering)
garlicky greens with turnips and apple cider vinegar
Field Day Family Farm collards, Brubaker’s purple top turnips,
Blue Moon garlic, Bramble Ridge apple cider vinegar
(Bob Perry, University of KY Sustainable Agriculture)
DESSERT
lemon buttermilk chess pie
Weisenberger Mill flour, JD Country butter and buttermilk,
Ridge Acres Farm eggs, Coal Country Bee Works and Hosey honey
(Jim Whaley, Local Chef)
BEVERAGES
Roibee Red Teas
Heine Brothers Coffee
BBC Beer
Bonterra Organic Wine
