Farm-to-Table Dinner, August 17th

Dinner will be created by Chef Ashleigh Ward at Riverstone Farm.

Ms. Ward baked her first cake at six years old, cultivating her passion for cooking at a young age.  With 18 years of experience in the industry, Ashleigh has filled many roles, from catering for films and commercials, feeding the masses at festivals, to creating intimate private events. Through this a deep appreciation was gained. Discovery and experimentation are endless in this world, like a blank canvas, artfully balanced with respect for tradition and ritual. Inspired by the joy and connection that food can provide, and knowing that a simple meal can transcend differences, Ashleigh is dedicated to sharing her love of good food done well.

Farm-to-Table Dinner Menu:

  • Appetizer served during Cocktail hour 6-7pm:
    • Crostini Board with Grateful Sourdough Bread, Local Mushroom Pâté, Bruschetta from Riverstone Tomatoes, House Pickled Veggies, Onion Jam, Home-ground Mustar
  • Dinner Service starting served family style at 7pm:
    • First Course
      • Chilled Beet Soup garnished with Cucumber and Spicy Microgreens & Herb Oil
    • Second Course
      • Citrus Pomegranate Ham
      • Melon with Pink Sea Salt Basil and Olive Oil
      • Riverstone Summer Squash Gratin
      • Roasted Local Potatoes with Black Garlic
    • Third Course
      • Rote Grütze (Northern German Dessert Fruit Dessert with Vanilla Sauce) prepared by Barbara von Claparede-Crola
      • Aged White Cheddar
      • Lemon Thyme Scones

Author: jaxadmin

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