MEAT THE BUTCHER DINNER AT THE FARM ON ADDERLEY ON OCTOBER 20
Last Wednesday we went with Matt and Jenn to “Meat the Butcher Dinner”. A wonderful idea behind the minds of The Farm on Adderly and Fleisher’s Grass Fed & Organic Meats. We had such a wonderful meal, beautifully prepared and with a true passion behind the nose to tail butcher’s philosophy. [br]
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Before the meal, we had at the bar a bottle of Pinot Noir, “chicarrones” and eggplant tempura.[br]
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Teaser[br]
14 month old house made proscuitto and black mission figs. [br]
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First[br]Porchetta di Testa, hearts of bibb, peanut and quick cured apple.[br]
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Second[br]
Crispy beef tongue, quinoa, roasted peppers, cippolini onions, candied olives. [br]
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Third[br]
Roman style heart meatballs, tomato, pine nut, raisins and polenta. [br]
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Fourth[br]
Beef tenderloin medallion, yucca fries, Tuscan kale and marrow butter. [br]
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Fifth[br]
Smoked bacon panna cota, bacon brittle and butternut squash puree. [br]
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