The Farm to Table Dinner

There are many idyllic places to eat a meal, such as: a boat, a forest, Grandma's house, but in the midst of a beautiful field at sundown, has got to top the list. So there I was, late at night, enjoying a completely organic meal, with my family and our friends the Cohens. The idea of the meal was that all of the food that was eaten there had to be organic, and from a 100-mile radius of New York City, therefore, benefiting local farmers. The meal was held at Katchkie farms, somewhere in New York, though I have no idea where. My mom's friend Liz Neumark was hosting the party, and her catering company, Great Performances was cooking on location. The meal included: Katchkie Farm Icicle Radish and Coarse Sea Salt, Katchkie Farm Tomato Water with Basil Ice, Potato Cakes with Hudson Valley Foie Gras and Apples, Katchkie Farm Pickled Vegetables, Mixed Greens, Tomato Jam, Katchkie Farm Veggie Burger Bite, Zehr & Sons' Wild Mushroom Tart with Warmed Nancy's Camembert, Katchkie Farm Beet Salad, Fresh-Snipped Rosemary, Flecked Old Chatham Blue Cheese, Baby Greens with Hot Bread Lavash, Grilled Pigasso Farm's Chicken, Katchkie Farm Roasted Turnip, Tomato, and Eggplant Salad, Roxbury Farm Sweet Corn on the Cob, Tomato and Tarragon Vinaigrette, Roasted Samascott Orchard Peach Tart Tatin, and Milk Thistle Farm Cinnamon Ice Cream. As you can see, it was a very comprehensive menu. All were excellent, but my favorites were the potato cakes, and the wild mushroom tart. Even though the tart was overwhelmed by the enormous amount of dough and eggs in the tart, the mushrooms had a very nice flavor. The ambiance of the meal was very nice, and the location was beautiful. We were able to explore the garden, tasting as we went. As the sun began to set, people began to leave the meal. I looked back where the 130 people had been before, and I remembered the highlights of the meal; the juicy, tender chicken paired with the buttery corn on the cob. The peach tart covered in cinnamon ice cream and blackberries, the cool beet salad paired with the warm Chatham bleu cheese. My mouth watered for more. One other highlight that had nothing to do with the meal was that we got to talk to an original Woodstock festival attendee, and I could relate between his story, and the book written by Michael Lang about the same exact thing. We left in the pitch black darkness, having eaten a meal in a field of dreams. I give the 100 Mile Menu dinner a 8.4/10.

Here's a link to their web site in case you want to enjoy one of these Farm to Table dinners yourself. http://www.100milemenu.com/index.htm