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On the Menu: The Farm in the City



January 28, 2010


Adam Cooke 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 Honey Chocolate Tart with Passion Fruit Sorbet and Hazelnut Sablé Click here to view the official event page.