March Highlight: Southern Tapas Farm Table Dinner

On Tuesday, March 22nd we held our first Farm Table Dinner of the Spring semester. Our menu was a Tapas styled menu, meaning small plates or snacks originating in Spain. Our chefs, showing off their roots and culinary background turned traditional Tapas into a Southern flare menu. The meal started with freshly made Yeast Dinner Rolls and House Made Honey Butter. Next up on the menu was a Deviled Egg with a dining hall favorite, Runk Bacon Jam. This dish was a crowd pleaser and lead us into our next dish which was Pickled Okra with House Made Dilled Ricotta with a side of House BBQ Potato Chips featuring Spicewalla Carolina BBQ Rub. Fun Fact: these potato chips were recently rolled out at our Deli Station with rotating flavors! Next on our menu was Fried Green Tomatoes with Pimento Cheese Ranch, which was also a huge hit among our guests.

Our next dish was a “Fried Chicken” Tofu Lettuce Wrap that was topped with a Jalapeno Hot Sauce and Southern Slaw. Then we moved to a Bloody Butcher Corneal Crusted Catfish with a Charred Sweet Potato Puree. Fun Fact: The Bloody Butcher Cornmeal is a local product that turns a purple hue when cooked. After the Catfish course, we moved to our Smoked Pork Belly with a Grit Cake and  Maple Veal Demi. Our final course was dessert which was a Deconstructed Strawberry Shortcake with fresh Strawberries, a Mini Biscuit and a Buttermilk Mousse.


Southern Tapas Courses – Deviled Egg, Pickled Okra, House BBQ Potato Chips, Fried Green Tomatoes, “Fried” Chicken Tofu Lettuce Wraps, Bloody Butcher Cornmeal Crusted Catfish, Smoked Pork Belly, and Deconstructed Strawberry Shortcake 


“Fried Chicken” Tofu Lettuce Wraps with Southern Slaw, Pickled Apples, and Smoked Jalapeno Hot Sauce.  Fried Green Tomatoes with Pimento Cheese Ranch 


Bloody Butcher Cornmeal Crusted Catfish with Charred Sweet Potato Puree and a Pickled Green Tomato Tarter Sauce. Smoked Pork Belly with a Maple Veal Demi and Grit Cake topped with “Hearts on Fire” Micro Greens

Deconstructed Strawberry Shortcake with Fresh Strawberries, a Mini Biscuit, Strawberry Compote and Buttermilk Mousse