Our third farm to table dinner was this past Saturday, we saw summer away with some great company and local goodies. From bleu beet tarts and fried okra with jalepeno aioli, to handmade and stuffed tomato basil chicken sausage and slow-roasted pork, with cilantro, cucumber and zuccini - we used the best that our local farms and gardens had to offer. Even our staff members are starting to show up on Farm to Table weekends with grocery bags full of the best their own garden has to offer! There's only one more Farm to Table Dinner left this year, and we'll be pulling out all the stops in October! Oh, and
the scenery shouldn't be too bad either!
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