Thursday, August 2, 2018

Third Annual Farm to Table Dinner - Medina, N.Y.

Perfect weather for another perfect dining experience!
Presented by
ORLEANS RENAISSANCE GROUP, INC.
Canal Village Farmers' Market
CHEF MICHAEL ZAMBITO - ZAMBISTRO
 Gary had a previous engagement, so Jenny joined me tonight.
To see seating for 200 running down Main Street was very impressive!
 A little before 6 the registration table opened and we were able to get our tickets
stamped and find seating.



 We ran into Scott Robinson right away and made arrangements to sit together.


 What a beautiful night.  The buildings provided shade over the tables but
the light was quite spectacular on the East side of the street.
 As per usual, the table settings were simple but elegant
and we had our first look at the menu.
 Before sitting at the table we picked up a class of champagne,
Schulze Vineyards Tiny Bubbles, Burt, New York.
Along with it we had the Chef's Course, a Roasted Corn Hush Puppy.
Lobster, Italian Rice, Corn Meal and Poblano Cream
We would love to have had a bowl of these!
There was live music.

 Around 6:30 we were all getting seated and ready for the First Course.
 Ironically, Gary and I sat across from this couple last year!
 As Jenny and I love meeting new people we were happy to have the opportunity to dine with Francesca Bond, a writer for The Buffalo News,
 Lindsay and Beau Riggs,
and of course our friends Scott and Alix.
This was an extra special night for them as The Shirt Factory (their cafe)
was providing the dessert course.
It was particularly interesting to sit with this group as we all have blogs.
Francesca - Vintage Lillies
Lindsay and Beau - Buffalovebirds.com
Alix and Scott - In a DC Minute
and my Skoog Farm Journal.
I am going to check them all out after this gets posted!
 FIRST COURSE
Mile 303
CORN, BEETS AND SOME BERRIES WALK INTO A BAR
Pickled corn puree, compressed braised beets, berries, greens, herb flax cracker
Paired with Leonard Oakes Estate Riesling Petillant Nature
Medina, N.Y.





 SECOND COURSE
Chateau Niagara Gewurtztraminer
New Fane, N.Y.

 paired with 
CHILE VERDE EMPANADA
pork shoulder, green tomatillos, red tomatoes, garlic, wild verdolago plant
MIRIACHI DE ORO



 THIRD COURSE
Sourced Market and Eatery
"PASTRAMI ON RYE"
beef brisket, rye berry salad, quick pickle, cherry mustard vinaigrette

 It was paired with
Liten Buffel Perfetto Vineyard Pinot Noir
Niagara Escarpment, N.Y.











 FOURTH COURSE
Zambistro
CHICKEN THREE WAYS
egg pasta, chicken thigh tortellini, sous vide chicken breast, 
anise beurre blanc, carrot dust
This was paired with Schulze Vineyards Dry Rose
Burt, N.Y.
 The grand finale!
810 Meadworks Raspberry Mead
Medina, N.Y.
 DESSERT
Shirt Factory
SUMMER BERRY CHOCOLATE CAKE
layered chocolate cake, mixed summer berry
buttercream, chocolate ganache

 Alix and Scott should be very proud of their contribution to this feast!
 Jenny sat next to this couple  and we never stopped talking!
Hopefully they will be visiting us at the farm in the near future.
 By the time we finished dessert it was getting dark.


 As this was Jenny's first Farm to Table in Medina, she was totally impressed
not only by the food, but by the atmosphere.  So rare.
Every course was off the charts!
Many thanks to all those who worked so had to make this possible.
Kudos to the staff for pulling this off seamlessly.
The Renaissance Group, Inc. and Canal Village Farmers' Market!!!!
You sure know how to do things right in every way.
This is a dining experience that will not be forgotten by all 200!

To those reading this, if you plan on going next year, do not hesitate to get your tickets the minute they are available.  This year they were sold out in a heartbeat!



2 comments:

  1. Love your post, Lori! It was great to meet you. You captured the event well with your photos! Hope to see you at more Medina events.

    Francesca

    ReplyDelete

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