November Highlight: Farm Table Dinner
On Tuesday, November 9th we held our second Farm Table Dinner of the semester. Our menu featured ingredients that are native to Virginia and came from some of our great local partners. Our chefs were able to use cooking techniques inspired by Indigenous Virginians to create this amazing meal. Set outside of Runk Dining Hall, our guests enjoyed their meal on a beautiful autumn night. The meal started with a Fire Roasted Carnival Squash Soup topped with crispy squash seeds and cornbread crostini. Then came the salad course which was a Autumn Salad featuring kale chips, dried gooseberries and muscadine grapes, picked Blue Ridge apples, radishes, and a persimmon juice reduction. Our appetizer course was a Smoked Corn Husk Succotash with fava beans, smoked grape tomatoes and green peppers. This dish was actually cooked and served in a corn husk.
Our main entrée was our Hunter & Gather meal which included grilled herb marinated turkey breast, flame roasted potatoes and green beans with pea tendrils and a mustard green pesto. Finally, our dessert course featured Sweet Corn Fritters with bloody butcher corn meal, honey, and a raspberry sauce.
Soup Course: Fire Roasted Carnival Squash Soup with Crispy Squash Seeds and Cornbread Crostini
Salad Course: Autumn Salad – Kale Chips, Dried Gooseberries and Muscadine Grapes, Pickled Blue Ridge Apples, Red Radishes, and Persimmon Juice Reduction
Appetizer Course: Smoked Corn Husk Succotash with Fava Beans, Smoked Grape Tomatoes, and Green Peppers
Entrée Course: Hunter & Gather – Grilled Herb Marinated Turkey Breast, Flame Roasted Potatoes and Green Beans with Pea Tendrils and Mustard Green Pesto. The Mustard Greens were grown in our Babylon Micro Farm.
Dessert Course: Sweet Corn Fritters with Bloody Butcher Corn Meal, Honey, and Raspberry Sauce