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posted by Brooklyn Brewery alias BrooklynBrewery on Monday 12th of May 2014 04:12:29 PM

Photos Courtesy of Brittany Purlee Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all. Meet the Makers Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago. Farm Tour Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker. Feast Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson. Merriment Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band. Family friendly. We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour. A portion of the proceeds benefits Slow Food Chicago. See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below. Passed Appetizer Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen Main Meatballs with jerusalem artichoke puree, syrup and chips Grilled perch Sides Herbed sourdough focaccia with roasted cippolini onions Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans Carrot and Harissa salad with frisse, pumpkin seeds and cilantro Grilled beets with prairie fruits and farm goat cheese Dessert Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream Beer Brooklyn Lager, Brooklyn Summer Ale Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do. Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer. Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu. Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development. edible Chicago connects readers with our city’s unique food culture. Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment. Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets. West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin. "One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together." -- CityPages, Minneapolis



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