THURSDAY PART 2 - DIVINE DINING

 

Today I was the guest of my friend Sally for a very special luncheon at Hurd Orchards.

 It's not too far out of Brockport...just west on Ridge Road.

 It is owned and operated by Susan Hurd Machamer and her daughter Amy and has been in their family for 8 generations.

 Their shop is full of baked goods, jams and jellies, dried flowers, candles, baskets, plants and much much more.

 Next to the shop is an open building that houses a few tables and chairs...almost like a waiting area. 

 So inviting.

 Susan and Amy have an absolute flair for decorating.

 We got there a few minutes before 12:30 and waited for the call to start lunch.

 It began with a short talk out near the herb garden, by Susan.  Today we were going to be presented with a "Gourmet Spring Garden Luncheon."  You never know what it's going to be until it is served.  It's always related to what is in season.

 Everything at Hurd's is done with style and elegance..at the same time it is welcoming and comfortable.  Simple.  They want to " inspire their guests with the exceptional experience of life at the country table," and they do just that.

For those of you who are not familiar with Hurds, there are a lot of things that go on there.  You can pick your own fruit, buy fresh eggs, attend tastings, teas brunches and thematic luncheons...there is a Children's Farm Life Program, they host youth groups and have a giving garden to benefit the local Loaf and Ladle. The list goes on.

 When it was time to go and eat, we could hear music coming from the barn...

played by harpist Grace Wong (Rochester Philharmonic Orchestra).

 Every table was dressed with a vase of flowers, and great attention was given to the guests.

 Before we ate, Amy gave us a brief history of the Farm.

 The side doors of the barn were opened and nice breeze cooled us off.

 So what did we eat?

Out by the herb garden we were served appetizers with edible flowers on them

 Inside, our first course was a salad of mixed greens, fresh herbs, strawberries (just picked) and toasted walnuts.  The dressing was a chive vinegarette.  Can you see the flower petals?

 

 The drink was cider mixed with sparkling water.

 We were served two different breads with fresh strawberry rhubarb jam.

 The main course was a curried chicken salad, and on the side 

was an asparagus/mushroom tart (of sorts).

 Dessert was rhubarb crisp with real whipped cream.

 Simply divine.

Thank you Sally, it was a great way to spend the afternoon.

See Part 3 below....