Farm Lunch

The day is nearly upon us (or me in this case) for my first large solo event. It’s terrifying and exciting at the same time. I have my menu planned, produce ordered, dishes, flatware, and linens ordered, platters purchased and some of the food is started (brining beef tongue takes a while). The morning will be filled with cooking and organizing while the rest of the family hosts an open house around the farm. Then sending that group off and moving on to lunch.

My nightmares include, not having ordered enough produce, overcooking the roasts, having tough galette crusts, and not having food ready on time. There is also a fear that there won’t be enough food, but that’s pretty minimal because there is so much variety.

The current menu is:


  • Braised Beef Tongue with Horseradish Creme
  • Crostini with beef liver pate


  • Tomatoes and Aioli
  • Simple Greens Dressed with Walnut Mustard Vinaigrette
  • Braised Red and Yellow Beets

Main Course: 

  • Assorted cuts of Roasted Beef on a Bed of Caramelized Onions and Slow Cooked Greens
  • Roasted Carrots
  • Seared Summer Squash


  • Plum Flaugnarde
  • Seasonal Fruit Galette

The salads and desserts are subject to change based on what produce we ultimately get, but it looks like it’s going to stick. 

The goal is to keep the guest list at 60, including assistants (who will be seated during the meal to answer questions about the farm in addition to being responsible for brining out platters), my sous chef, and myself; honestly I doubt I’ll be able to eat anything all day. My kids are in charge of bringing water and whatever else guests need if their table assistant is busy. I hope this is the start of many events to come, the guest list is filling up fast, and we’re nearly ready to get started!

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