On Sunday, May 17th, members of the Athens Land Trust joined us at a special dining event at the The National downtown. Chef Peter Dale prepared a special locally-grown meal and Willa Fambrough of ICookie_ForYou baked a delicious dessert. The proceeds from this event will be used to support projects at the West Broad Market Garden.
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Cultivating Community Dinner Menu
beverage pairings for each course
1
Salad of Williams Farm lettuces, burrata mozzarella, ramps, pecans, roasted carrot vinaigrette
2
Poached Gulf shrimp, “bloody mary” gazpacho sauce, horseradish crema, compressed celery
3
Caldo verde: Portuguese-style soup of Williams Farm greens, potato, chorizo-spiced Anderson Farms pork meatballs
4
Slow-roasted local lamb leg encrusted with Williams Farm herbs, DaySpring Farms wheatberries with local onion veloute, mint sauce
5
Peach cobbler from West Broad vendor, ICook_ieForYou, served with buttermilk ice cream