feast among peacocks

Such and Such Farms. A beautiful expression of nature

A family opening up their home on weekends, inviting chefs to create a five- course meal with fresh produce from the farm to share with people from all different walks of life - what a lovely idea! I could not wait for this experience! We drove some windy roads to get there, and as we parked in the gravel and strolled up the hill, we spot a rustic, metal palace surrounded by goat guards, peacock princesses, and fireplace pillars. Not really, but we saw roaming goats, community fire pits, and there really were pet peacocks! We were invited to explore the farm before dinner began, so we walked around the lake and cuddled some kittens, then we were called to come back to the large community barn where we all gathered to eat. Beginning with a...

"Welcome Bite"

Introducing the night was a slightly salty Ricotta / Olive-Garlic Spread on top of a hearty Focaccia Tartine. We check out the outside bar, then the live guitar music started, and fog began to settle on the hills surrounding the farm.

Appetizer

Called to the table by the ring of a gong, the official meal started with a Medley of Seasonal Vegetables expertly prepared in a crispy Tempura Style. Each bite offers a satisfying crunch, complemented by the savory flavors of Nori and the subtle heat of Gochugaru dust (otherwise known as seaweed and Korean chili dust). To elevate the experience, this dish is served with a luscious, creamy herb sauce that adds a burst of freshness to every mouthful.

Vichyssoise

When presented to you, this is a chilled, creamy pale-yellow Soup dressed with Chili Oil and Black Sesame Sauce. But as you take a bite, you step into the layers of Leek and Onion. This soup was historically created in the first quarter of the 20th century by the French cook, Louis Diat, who at the time was the head chef at the Ritz who provided us with this spicy yet nutty soup.

Busiate

This next dish was a pasta dish. I will say mine only came with about six noodles, but it was still a taste bud journey. Busiate pasta is the curly shape of the pasta but was named after the Buso stem grass which in ancient time they would use to make the curly shape. This particular pasta was topped with Hen of the Woods Mushroom and a Lemon Butter Sauce paired perfectly with the earthiness of the shrooms.

Main Dish

A Roasted Pork Open-Faced Sandwich made on a bed of soft Milk Bread, adorned with a fiery Hoisin Sauce and crisp, homemade Pickles. As if summoned by the aroma, a farm dog wandered near, sensing the feast laid before me. He made a beeline for my table, and in a gesture of goodwill, I shared a morsel of the delectable pig fat with him.

Grand Finale

A classic dessert that has stood the test of time, Apple Crisp is a beloved treat that never fails to impress with its simple yet comforting flavors. The addition of Goat Milk Custard added a unique twist to this traditional dish, elevating it to a whole new level of indulgence. The creamy custard coating perfectly complemented the warm, tender Baked Apples, creating a harmonious blend of textures and flavors. The warmth of the sweet and tangy dessert spread throughout my belly, wrapping me in a cozy embrace that was both comforting and satisfying.

A Beautiful Evening

This event, organized by Homie Hospitality, is truly a remarkable experience that leaves a lasting impression on all who attend. It goes beyond just a gathering; it is a celebration of creativity, a platform for sharing, an artful showcase of food, and a testament to the power of community. The beauty lies in the simple yet profound act of sharing creativity to inspire joy in others and forge meaningful relationships that extend beyond the confines of the event itself.

It emphasizes the value of sustainable practices, the significance of nourishing food, and the strength of familial bonds. It is indeed a beautiful concept that, if embraced by more people, has the capacity to spread like wildfire and bring about a positive change in the world.