Our little eatery sure has been producing some big meals lately! Not only has the menu been well-received, but last week we hosted our second Farm to Table dinner in our supper club series.
The supper club is a once-a-month special evening meal where we let Chef August Rolufs go to town creating a four-course extravaganza of his choosing. In July we featured Farwig Farm from Union, MO and Chef Rolufs highlighted the farm’s chicken and bacon offerings.
Many of you have asked about our supper club, so today I thought I’d give you a look at the food, camaraderie, and behind-the-scenes action that goes into these meals.
As folks arrived, they sampled and purchased wine/beer of their choice. Plus lots of folks went out to the back deck to enjoy the view before they found a seat.
Once everyone found a comfortable spot, Korey Hart, owner of Farwig Farm talked a bit about the farm, why he and his wife started it, and what they have available.
Meanwhile back in the kitchen the cooks were busy plating the first course: Crispy Chicken Skin, Potato Fondant, Missouri sweet corn and fresno chili sauce. Wow! Not only was this an artistic first course, it was delicious too, leaving everyone with high expectations for next course.
And the second course lived up to those expections! We ate a Roasted Eggplant and Chickpea Salad with fresh tomatoes dressed with a Tahini Vinaigrette. The textures of the crunchy chickpeas and kale chips played off the softer eggplant, greens, and tomatoes perfectly. Plus the dressing brought just the right touch of acidity to one of the best salads I’ve ever eaten.
Clyde and I were able sit and enjoy the meal thanks to these two lovely ladies – Shannon & Kaitlyn. They made everyone at ease with their welcoming smiles and attentiveness throughout the meal.
But Clyde and I did get up for a a bit of work after the second course. Chef Rolufs had created the next course with our Dry Creek Lot #9 in mind. I helped pour and serve a glass to each guest while Clyde spoke a bit about the inspiration and making of this wine.
The entreé course was Chicken and Bacon Agnolotti with Basil Pesto Cream Sauce that melted in your mouth. Getting the ggnolotti out to the dining room turned out to be a challenge as they needed to be cooked in small batches. Chef Rolufs and our extra cook for the evening, Derek Shultz, were hopping busy to serve these up!
The final course was created by Endi Rolufs, August’s pastry chef (oh, and his wife!). She created a Spicy Watermelon Sorbet with Honey Infused Fresh Watermelon and Pistachio Brittle for our fourth and final course. Wow – what a medley of flavors!! Light, refreshing and the perfect topping to a delicious night.
As you can imagine, at the end of the evening, the kitchen and wait staff were pretty tired, but enthused by the wonderful compliments. We made them all come out for a bow and a round of applause for a job well done. It was good to see them smiling after all that hard work!
Kate Sachs of LionDove Images, LLC took all of the photos you see in this post, and she did a great job grabbing portraits of several attendees. Here’s a peek at a few more folks who came to enjoy the meal with us:
Our thanks to Korey and Anna Hart, owners of Farwig Farm for providing such delicious ingredients for this dinner as well as for encouraging us all in our endeavors here at Peaceful Bend!
The next supper club will be Saturday August 25, 2018 at 7pm – more information here. We only have 34 tickets available for each of these dinners, and each dinner has been a sell-out so far. If your interested, be sure to keep your eye out on facebook for the announcement of when ticket sales are live!