We had the most amazing dinner last night thanks to the Palisades Restaurant (Eggleston, VA) and Chef Kevin White + crew.
It was a harvest, farm to table dinner to which the restaurant invited area farms to not only provide their wares but to join guests at a sit down meal! The dinner was 6 courses along with wine pairings…it was creative, artistic, and a culinary party in my mouth. What a job very well done by all. The chef explained the various courses and introduced the participating farms that were featured in the dish. We made new friends and ate some wonderful foods. What an honor for us to be there.
Here are some highlights (sorry, no appetizer pictures because I was too busy eating them and forgot to document their presence)…
For appetizers, the goat riblets from Hoof Hearted Farms were tender and flavorful. There were pickled pepperoncini peppers that went around, some stuffed with cheese, that were amazing. Alas, mouth was full and pictures were forgotten. BUT…the next course of soup I did capture. The Chef made a hearty, flavorful broth of the pork bones from Reliant Farms and added some small cubes of our apples. Luscious. Full bodied. I wanted more.
For the salad course, the Chef deconstructed a B-L-T using flavorful microgreens from Stonecrop Farm, a mix of tomatoes, pickled onions, amazing pork belly bacon from Woods Hole Farm topped with a pork belly mayonnaise. Oh. My. God.
We have barely put a dent in our potato crop, and we donated many to the cause. Purple ones. Red ones. Fingerlings and russets. The crew made a blend and stuffed a homemade pastry to make one of the best pierogis I’ve ever tasted in my life…topped with a BBQ beet sauce from Stonecrop beets. The smoky beet flavor was great.
The next dish was one of my favorites. The pork belly from Woods Hole was braised then sautéed to create a crisp skin to it over sautéed mix of peppers and potatoes with a chili sauce, this hash was excellent in its richness and simplicity. I could’ve eaten another plate…
Although the stomach was starting to fill, I had no problem finding room for Caribbean Jerk Pork. With pork shoulder from the French Family Farm slow cooked and tender as can be, the spices and seasonings were tamed with Shady Pines goat milk made into a yogurt rice pudding that the pork rested upon. Amazing.
Pants were feeling a little tight at this point, but who could say no to a final round of a rustic apple tart? Pastry Chef Devin can do wonders with a basic apple. Topped with caramelized pecans and ginger, the pastry of this tart was buttery and delicious. Who in the heck has ever had apple anything with CHEDDAR CHEESE ICE CREAM? That’s right…the ice cream was excellent.
What an amazing night. These folks are very talented. It was a wonderful night, and we thank the Palisades again for inviting us to participate!