Posted on August 28, 2016
“THE MOST DIRECT JOURNEY FOOD CAN EVER MAKE IS FROM A FARMER’S HAND TO YOURS”
It is August, which means it is time for Farm to Fork Dinner at
Red Acre Farm CSA
2322 West 4375 North
Cedar City, Utah 84721
2016 marks their Seventh Annual Dinner
Each year is filled with beautiful dishes created from hard work, love, passion and friendship.
A 90 foot table brings old friends and new friends together for a magical evening of smiles, laughter, conversations and of course the food.
As guests arrive they are welcomed by late summer sunflowers full of life, containers in bloom, and the signs of the farm.
NIPS & SIPS
The evening starts not at the table, but around the heart of the farm.
There was plenty of time to relax with some Nips and Sips.
This evening after all is about the entire evening,
not just the main course of dinner.
Relax and enjoy.
Chevre (Goat), Cheddar & Farmstead (Sheep) locally made by Dillon Frehner
Barely Buzzed (Cow) from Beehive Cheese.
While enjoying the Nips and Sips the music played…
And all relaxed and enjoyed…
Home Brew Crafted by Michael Golden
There were so many little details to add to the enjoyment of the evening. Even down to the ice cubes filled with flowers and herbs.
Next up, while everyone was still enjoying the heart of the farm
were the passed delicacies.
They were all filled with so many different tastes,
uniquely plated brought around to the guests.
Roasted Beet Raviolis
Salmon Tartare Horns (wild from Alaska thanks to Jimmy dredge)
Zucchini in the Raw
Deviled Eggs (from the Red Acre Girls)
Mole Chicken Tamales (with chocolate from The Chocolate Conspiracy)
Sweet Corn & Swiss Chard Tamales
Now to work our way to the table by way of a little farm tour by
Now that guests are at the table it is time for the entrees. With vegan and vegetarian options.
This part of the evening was flavorful and enchanting as the sun set,
the lanterns glowed and the roosters crowed.
First course – Elk Tacos with Cactus Fruit, Radish Salsa & Creme Fraiche
Now for some Salads, full of color and flavor.
With the setting sun, the day comes to an end as the Llama’s looked on.
This does not mean dinner is over, it is just time for the next course filled with warmth.
First up a cozy warm Gnocchi in a Cream Sauce with Oyster Mushrooms
Roasted Zucchini Mash
Roasted Vegetable Pie
As the final dinner dishes were served and enjoyed, lanterns guided guests back to the heart of the farm for deserts, coffee, tea and a warm fire to gather around.
Raw Cake (vegan and gluten free)
Rosemary Infused Chocolate Cake (gluten free)
Apricot Lavender Cake
Thank you to Sara and Symbia Patterson for the farm. I am continuously amazed at the strength and energy you have, even late at night when the rest of us are tucked in to bed, you are working hard to provide for yourselves and your community.
Also, a big thank you to all of those in the community that help out, not only for this event, but all year long to keep the farm going.
Behind The Scenes of Farm to Fork 2016
To bring this wonderful evening to the guests it isn’t just a few ingredients put together.
It is a season of planting and what is ripe and ready at the time.
Thank you to the featured Farmers.
SWEET PEA FARM AND ORCHARD, Parowan, UT.
MARIGOLD FARM, Cedar City, UT.
MUSHROOM MAN, Cedar City, UT.
BORDERLAND DAIRY AND CHEESE, New Harmony, UT.
KCP, New Harmony, UT.
NATURE HILLS FARM, Cedar City, UT.
Cotton Creek Wood Farm, Dee & Lisa Atkins, Hurricane, UT.
Woody the Mystery Farmer, Parowan, UT.
Dr. Brown’s Berries, Cedar City, UT.
Hansen Family Farm, Leeds, UT.
Thank you to those that donated their time and love of local food to make this annual event happen, and of course the guests for coming and enjoying a wonderful evening.
Finally, The Back Porch at Red Acre Farm – Open daily Monday through Saturday with what is harvested and in season at the time.
I never know what I am going to find for sale here, which I truly love. Walking through the door is exciting for me, what will I find? What can I make with this or that? It leads me on a new food adventure every time.