by jbfauthor on February 10, 2010
At last Saturday's Beard House dinner, chef Adam Cooke of the Barn at Blackberry Farm served these raw sheep’s milk cooked–Anson Mills grits, topped with an unctuous egg yolk, earthy Tennessee black truffles, and ham hock consommé jelly. (Doesn't this sound perfect for a blustery winter day?)
Check out more photos from his farm-to-table tasting here.
(Photo by Philip Gross)
by jbfauthor on January 28, 2010
At the much lauded Barn at
Blackberry Farm, where the distance between product and plate is measured in footsteps, chef Adam Cooke has cultivated the ultimate model of local cuisine. He and his team will bring a taste of pastoral Tennessee to the Beard House kitchen this Saturday night; see what's on the menu below:
Olive Oil–Confited Columbia River Sturgeon with American Sturgeon Caviar, White Wine–Poached Green Apples, and Mustard-Preserved Winter Root Vegetables
Raw Sheep’s Milk Cooked–Anson Mills Grits with Egg Yolk, Tennessee Black Truffles, and Ham Hock Consommé Jelly
Roasted Four Story Hill Farm Quail with Warm Onion–Field Pea Salad and Hickory Gastrique
Chestnut and Mustard Green–Stuffed Lamb Loin with Lamb Bacon and Caramelized Turnips
Blackberry Farm Singing Brook Cheese with Apple Stack Cake, Black Walnut Compote, and Local
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