June Wine Dinner with Lumos Wine Company

On Saturday, June 23, we hosted our second-of-the-season wine dinner featuring Lumos Wine Company. The night was a great success, and our guests left very full and very happy.

Our next wine dinner is scheduled for August 25 featuring Spindrift Cellars. We won’t begin taking reservations until August 1, but please be aware that reservations fill up very quickly (in two days or less).

PK McCoy and Dai Crisp own and operate Lumos Wine Company, and they were on hand to pour their own libations at the wine dinner.

Before dinner, farm co-owner, John Eveland, led a truck tour around the fields.

John’s favorite part of the tour (perhaps his favorite part of the farm) is the compost program.

The Dinner Menu

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries
–paired with Lumos Rudolfo Pinot Gris, 2011

 

pâté in brioche with marinated beet salad
–paired with Lumos Chiquita Rosé, 2011

 

beet pappardelle with scallops, bacon, favas, and pumpkin seeds
–paired with Lumos Temperance Hill Julia Pinot Gris, 2011

 

strawberry sorbet

 

lamb over white bean and carrot purées with paprika oil and parsley caper sauce
–paired with Lumos Temperance Hill Pinot Noir, 2008

 

crisp meringue with lemon cream and strawberries
 

carrot soup with porcini foam, tarragon goat cheese, and toasted wheat berries

pâté in brioche

pâté in brioche with marinated beet salad

beet pappardelle

beet pappardelle with scallops, bacon, favas, and pumpkin seeds

Tracy, Alison, and Tamara were the servers for the evening.

strawberry sorbet

lamb over white bean and carrot purées with paprika oil and parsley caper sauce

crisp meringue with lemon cream and strawberries

 Dinner was planned, cooked, and assembled by chef JC, pastry chef Ana, and kitchen crew Paula and Ricky.

Thanks to everyone who joined us for this magical evening.

 

Ana Patty’s Chocolate Guinness Cake

This week, both Ricky (#2 in the kitchen) and JC (head chef) celebrated birthdays, so on Tuesday, Ana Patty (GTF pastry chef) brought in a chocolate Guinness cake of her own creation to celebrate and share with the kitchen crew. This cake is moist, dark, and richly flavorful. The added Guinness isn’t an afterthought or a subtle “secret” ingredient but more like the star of the show. The crumb tastes like beer but in a delicious, chocolately way, and the light touch of Bailey’s Irish Cream in the whipped cream topping adds a little boozy complexity.

Chocolate Guinness Cake 

makes two 8″ cakes

very loosely adapted from a chocolate buttermilk cake recipe in Caprial’s Desserts

for the cake:

3 1/8 (1 lb) all purpose flour
2 3/4 cups granulated sugar
1 1/2 tablespoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 1/3 cup vegetable oil
1 cup buttermilk
2 good eggs
3 good egg yolks
2 1/2 cups Guinness beer
1 tablespoon vanilla extract
2 tablespoons strong coffee
 

for the topping:

 1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 ounce Bailey’s Irish Cream or other flavored syrup
dark chocolate (grated) or extra cocoa powder
 

*This recipe can be done with or without an electric mixer.

Preheat the oven to 350°.

Mix dry ingredients together, and make sure no lumps remain. Add the oil and buttermilk and mix until thoroughly combined. Gradually add in the eggs and egg yolks a little at a time and mix until thoroughly combined. Add in the beer, vanilla extract, and coffee mix until smooth. The batter will be very runny (the consistency of chocolate syrup).

Grease two 8-inch pans and pour in the batter. Bake. Check the cakes after 20 minutes to make sure they’re not burning. Remove the cakes from the oven when an inserted toothpick comes out clean (about 30 minutes total).

When the cakes are cool, whip the cream and then fold in the powdered sugar and vanilla extract. Spread a layer of whipped cream on top of each cake and then use a pastry brush to paint on the Bailey’s Irish Cream or flavored syrup. Sprinkle on grated dark chocolate or cocoa powder.

Ana Patty‘s cake was thoroughly enjoyed by the GTF staff. Though there were a few plates and forks involved, most folks unceremoniously picked up pieces of cake in their fingers and savored big bites of deliciousness.

 

 

 

 

 

 

 

 

 

 

 

 

 

Last but not least, we’d like to say a big Happy Birthday to both Ricky (May 2) and JC (May 3) and thanks to Ana Patty for sharing her cake and her recipe!

Views Around the Farm Stand + Menu March 8-9

cheese pizza with a mini salad of marinated kale and pickled red onions

The winter/spring season at the farmstand is off to a great start. Lots of folks are coming in for veggies, pastries, coffee, and meals. Here are a few photos taken Thursday, March 8.

to start:

country pâte and liverwurst with cornichon and whole grain mustard
mixed greens with balsamic vinaigrette
GTF salad with beets, blue cheese, almonds, and a sweet chili vinaigrette
potato and leek soup with artisan bread
vegetable barley and ham soup with artisan bread
 
potato/kale/blue cheese pizza

pizze:

garlic/tomato/mozzarella
pepperoni/pickled peppers/tomato/mozzarella
Italian sausage/zucchini/tomato/mozzarella
potato/kale/blue cheese/tomato/mozzarella 
 

agnolotti

secondi:

agnolotti with shrimp, sorrel, and goat cheese
smoked pork sausage over braised cabbage
creamy polenta with vegetables and poached egg
fish stew of clams, mussels, and rockfish
 
housemade pickled red onions

 

 

 

 

 

 

 

 

 

 

 

 

 

This is Ana Patty (and yes, everyone calls her ‘Ana Patty’), the brains and hands behind all the pastries and sweets that come from the farmstand kitchen. She’s a master of dough and batter.

doughnut batter in the works
the pastry case