Thursday, December 1, 2011

Heirloom LA + Mc Grath Farms

A couple of months ago, at the peak of fall, we decided to host a dinner off our Food Truck, Black Betty, right in the middle of a pumpkin patch at Mc Grath Farms. The purpose was to showcase some of our favorite people who have helped to propel and support the growth of our business in these last couple of years. We wanted to introduce them to each other and give thanks for all they do for us. Among them of course were our resident photographers George + Beata, and Shark Pig was shooting a video. Casa de Perrin provided their gorgeous variety of vintage plates and glasses that had everyone talking and Bash, Please sent us some pretty flower arrangements that we scattered about on tables delivered by Town and Country. Alex Weiser of Weiser Farms was there as well. With Jeff Fisher of Habit Wines and Silverlake Wine providing some special vino, it was truly a family affair.

In addition to the spectacular array of produce that my dad picks up from Mc Grath Farms every Monday, Matt actually went out to the fields and picked some treasures to cook up on our truck for the feast before guests arrived in the caravan from our kitchen in Eagle Rock.


Fried Kennebeck Potatoes
 with Sprouting Garlic Aioli + Fried Herbs

House-cured Lamb Heart Pastrami on Brioche
 with Pickled Cabbage + Roasted Tomato Thousand Island with Cornichons

Fried Squash Blossoms stuffed with Buratta + Ricotta + Chives
 topped with Smoky Mozzarella Fondue

Yellow San Marzano Tomatoes filled with Squash + Goat Cheese + Sunflower Seed Puree

First Course

Charred Heirloom Tomato Gazpacho

with marjoram + basil

Second Course

Carrots Three Ways

Shaved Raw Purple Carrots, Cumin Roasted Orange Carrots, + Pickled Whole Golden Carrots with House-made Ricotta, Pumpkin Seeds + Red Frill Mustard Greens

Third Course

Beet Raviolo 

stuffed with Dill, House-Made Fromage Blanc + A Molten Farm Fresh Egg Yolk atop House-Made Lamb Chorizo, Roasted Baby Beets, Brown Butter + White Balsamic Sauce

Fourth Course

Branzino Fagioli

with Cassoulet of Purple Haricot Verts, Lime Beans, Tongues of Fire, + Flagolett Beans

Fifth Course

Slow Roasted Domestic Lamb Breast

with Potato + Sunchoke Risotto, Red Wine Sauce, + Pee Wee Potato Chips


Pumpkin Brioche Bread Pudding

with Spicy Custard layered with Chocolate Ganache atop a Chocolate Sable with Maple Moose and Chocolate Crumble

1 comment:

Jeannine Chanin-Penn said...

This looks amazing!!! As one of your biggest fans and supporters, I want to come to the next one!!!

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