Archive for July, 2011

Farm to Table: Condiments Sold Out

Friday, July 22nd, 2011

We are all super excited for tomorrow. Thanks to everyone who bought tickets! It’s gonna be a hot one but we’ll cool down with good food and good company.

BaconFest is ON SALE!

Wednesday, July 20th, 2011


It is upon us. We have so many exciting elements to this year’s festival it is hard for me to contain myself. Joseph Lenn is cooking with Sean Brock. Blackberry farm is selecting wines for this dinner. Holly Hambright, Stanton Webster, Matt Gallaher and Ben and Amy Willis-Becker are collaborating to create bacon bar food at the Public House. Corsair Artisan Distillery will be our spirits partner. Mountain Valley Spring and Sparkling Water and Ijams are sponsors. Allan Benton will be hanging out all weekend. The BaconBits competition is new and improved. Head on over to the official website to get the low down on each event. Peruse, buy some tickets, start thinking of your BaconBits entry. It’s going to be a weekend of experimenting with swine.

Riverplains – Drinks!

Monday, July 18th, 2011

What would dinner be without a few drinks? Well, it would be lunch.

Our pre-dinner, beat the heat, cocktail will be cucumber infused Gin muddle with a little basil and topped with soda. It is sure to be refreshing. For dinner we’ll enjoy some beer from our brothers from the north, the Depot Street Brewery in Jonesborough, TN.

If you would like to drink wine with dinner we encourage you to bring your own.


Sunday, July 17th, 2011

We did a work afternoon out at Riverplains on Saturday and this guy was super helpful! There are still tickets available.

Happy Friday!

Friday, July 15th, 2011

Happy Friday everyone. Here’s to a lovely summer weekend. Don’t forget about Farm to Table Condiments dinner next Saturday. There are still some tickets. Also, be sure to check out Burning Fork Studio at her Farmer’s Market debut tomorrow, and there will also be some awesome BaconFest news next week. Wahoo!

Cho Sun Ok

Monday, July 11th, 2011

Saturday we ate Korean BBQ at Cho Sun Ok. It came from a list of places visited by a Southern Foodways Alliance field trip. Located on Buford Highway, which was like an awesome other country made up of all kinds of countries. It was awesome! We started with a seafood pancake and then had Pork BBQ, a while fried fish, and BBQ Chicken. So good.



Tuesday, July 5th, 2011

Fermented food is amazing. From the liquor we drink, to beer, to pickles. Full Sour Dill pickles, the old school style kind are fermented and we will be serving them as part of the condiment menu at the upcoming Farm to Table dinner. They have this briny, salty taste and you can’t believe they are not made without loads of vinegar, but it’s just water and salt. Above are the Full Sour Dills we started this afternoon.

Tickets/Full menu:
Cucumber Slices with Riverplains Herbed Goat Cheese
Open-Fire Fried Potatoes
Deep Fried Whole Okra Skewers
Fried Green Tomatoes
Riverplains Sirloin Tips
Creole Mayonnaise
Egg Mustard Sauce
Fresh Tomato Slices with Quick Pickled Onions
Riverplains Spelt Crackers and Corn Cakes with a Medley of Chutneys and hot sambals
Full Sour Fermented Dill PIckles Summer
Vegetable Medley Pickles
Traditional Sauerkraut and Carrot Salad