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!