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After a short wagon ride around the farm; we invite you to sit down with us for a sumptuous springtime feast prepared by Sarah Owens and featuring fresh, locally sourced foods, grown organically, by the farmers of the Red Hills Small Farm Alliance.

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Sarah Owens is a New York City based cookbook author, baker, professional horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second book in August 2017, titled Toast & Jam. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices and stone milling to bring good grain back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in fermentation and mindful food systems and has helped establish a bakery in Tripoli, Lebanon working with Syrian refugees. Her own subscription bakery BK17 and workshop space is located in Rockaway Beach, NY where she teaches the alchemy and digestive benefits of natural leavening.

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Sarah has graciously offered to prepare this four course dinner as a fundraiser for the Red Hills Small Farm Alliance. The menu combines comfort foods with refined preparation. The entire 4-course meal will embody the particular terroir of our North Florida and Red Hills home. All primary ingredients will be sourced from the farms and artisan food producers of the Red Hills Small Farm Alliance. 

 

 

Menu

Botanical cocktails

Fresh Oysters with grapefruit/shallot mignonette

Fennel Salad with a green garlic and savory meringue

Pork loin marinated in Kvass, wrapped in bacon and roasted, served with blackened cabbage

and heirloom corn grits

Artisan Breads of Ancient Grains with Local Butter and Cheeses

Meyer Lemon Mousse with Herb Shortbread

One glass of wine is included.  

 

 

 

 

 

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SOLD OUT!

 

 

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This event is a fundraiser for the Red Hills Small Farm Alliance.

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