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FARM TO TABLE MOVEMENT UNVEILS ORCHARDASTIC FOOD ORGY

6 years, 7 months ago 0


Las Vegans show big appetite for Inaugural Project Dinner Table event

The table was set for 150.

Yours truly has certainly been to a lot of fantastic culinary events in her time but never has she been to a gastronomic soiree where the wave was actually put into play. It was so at Saturday night’s inaugural Project Dinner Table (PDT) which was so roundly embraced by the guests that on several occasions the wave was most enthusiastically employed to show gratitude. PDT is a newly formed, local organization promoting the “farm to table movement, while focusing on what we love: food, community and adventure,” according to the literature we received in the recyclable bags hanging on each of our chairs.

And there was plenty of reason to repeatedly lift arms with a lively side of whoop and holler. It was an event unlike any most of us had ever been privy to in a Las Vegas locale – dining under the stars on four courses of deliciously sustainable foods all while getting to know inspiring people at one very loooong table set for 150. And lest you think there isn’t an “appetite” for a sustainable event in our community, it was sold out and people were still clamoring to get a seat at the table on Saturday morning.

Our journey to sustainability started at 4 p.m. in an orchard. Yes, there is an orchard in Las Vegas. Located at the University of Nevada, Cooperative Extension campus in North Las Vegas, the orchard is home to assorted varieties of apples, apricots, kumquats, grapes, asparagus, artichokes, sweet onions, herbs, and a bevy of other hybrid produce. Many of the veggies used in our meal were picked in the orchard that very morning.

Snapper Ceviche Tacos and Tomato "Champagne"

While sipping champagne, guests had the opportunity to tour the orchard as the soft music of two live guitarists followed us down the rows of apple trees and grapevines. We also munched on chef inspired mini libations which included passed hors d’oeuvre of Snapper Ceviche Tacos paired with Cucumber Shooters, Spicy Malaysian Chicken Satays with Frozen Michiladas, and our personal favorite – Hy-Desert Tomato Compote full of really bright full flavors and a Tomato “Champagne” that was a big punch of refreshing.

Next we were ushered to the white cloth cloaked table where we prepared our palates for the food of Chef Roy Ellamar from Sensi at Bellagio and the fresh ingredients of several sustainable purveyors. The table was set with a lovely array of artisan breads from Bon Breads that were accompanied by flower petals resting in olive oil and fresh chive butter. The first course – a Chilled Riverbend Farms Green Garlic Soup served in a cognac glass with Bar 10 Beef Carpaccio on a Horseradish Croquette – was utterly stupendous and paired very well with a Widmer Drop Top Pale Ale.

The next three courses were served family-style beginning with Quail Hollow Farms’ Harvest Salad of cubed Niman Ranch Bacon and soy nuts in a spicy Ko Chu Jang Vinaigrette with a zippy Widmer Hefeweizen. Our third course was “Wild Raised” Cypress Island Salmon prepared with Summer Corn Succotash, fat slabs of Sweet n Slow Pork Belly all basking in a Smoked Hy-Desert Tomato Vinaigrette. The Summer Corn Succotash was remarkable and probably because the ingredients were so fresh and bright.

Yours Truly hits the orchard.

Our fourth course, a Grass Fed Beef Duet of Pitch Black Ale Braised Bar 10 Beef and Grapevine Grilled Piedmontese Beef, was served alongside Gilcrease Orchard’s Charred Vegetable Salad. The accompanying beers were W10 Pitch Black Imperial Pale Ale and DeadLift Imperial Pale Ale.

The finale dubbed “How the Goat Discovered Coffee” were assorted petite creations featuring Quail Hollow Farms Goat Milk accompanied by Colorado River Coffee Roasters fresh organic style of roasting. It was decadent and a fitting end to amazing experience that everyone should experience.

And you can…the next PDT is set for May 22 at 5 p.m. in the Sculpture Park in Downtown Las Vegas with Chef Joe Koniski of Monte Carlo Hotel & Casino cooking. A smaller venue means a smaller table and limited tickets so don’t tarry. www.projectdinnertable.com

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