In The Kitchen At Our Third Farm Dinner

Chef Don rearranging the appetizer table

             

Beautiful Goat Cheese from Laura Chenel's

The wine table was a hit!

The past two farm dinners we have had in collaboration with the Doubletree Hotel have gone off without a problem. Appetizers at begin at 6:30 PM, dinner at 7:00. In March, with the weather being so cold we were seated inside the beautiful Bacchus restaurant. As March turned to April and the weather turned warmer we were able to meet the farmers outside under an exquisite patio filled with draped flowers. Our third farm dinner held on May 6 proved to be something entirely different, at least for some of the interns working at Valley End Farm.

While appetizers and conversations filled the patio area of the Bacchus restaurant, the kitchen was busily preparing for and delicious meal. Two events were happening at the Bacchus—our farm dinner and another large gathering. Executive Chef Don Nolan and Sous Chef Michael Mikelski organized the kitchen in order to get both dinners together in an orderly fashion. Kori and Aly, our interns, got hands on experience at how a high end kitchen worked.

Kori and Aly did small jobs from peeling the multi colored baby carrots to picking the basil leaves off the stems. Though they were not difficult jobs to do and were a bit monotonous at best, there is always someone in the kitchen who has to get this job done. Kori and Aly were happy to help do these tasks so Chef Don could work on creating the delicious grits for the farm dinner.

After peeling carrots, our interns were sent to be a part of a plating team to get ready for the larger dinner party happening alongside our dinner. Over 200 people were present at that party. Down the line the plate went, filling with varieties of protein, mashed potatoes, broccolettes and bell peppers. Preparing for a party of 200 along with the farm dinner seems like a chaotic experience but the atmosphere in the kitchen was calm and collected. It seemed as if each person in the kitchen had been working with the other for years.

When dinner was ready, everyone joined in the dining area of the Bacchus to enjoy another beautifully cooked dinner. Sugar snap peas, bread and a light salad started out the night. Drizzled with carmelized onions and crumbled gorgonzola, the salad had everyone munching happily. Our main course consisted of fried chicken, homemade grits topped with green onions and an assortment of vegetables. It was a deliciously home cooked meal that had us comfortable and in a state of sublime. To finish off the night, Chef Don presented a wonderful strawberry soufflé with a basil crème to accompany. Easily the favorite dish of the night, it has us sighing in contentment.

Check out the next farm dinner next month! RSVP the Doubletree Hotel at (707) 586-4679.