On May 12, we hosted a wonderful five- course dinner at Reedy River Farms benefiting Feed & Seed, a local nonprofit organization that connects area farmers with consumers and producers. Our Chef Anthony Gray crafted a delicious menu using seasonal produce from Reedy River Farms and lamb provided by Jason Ashley. 

The dinner was set on a perfect day with full sunshine until about 30 minutes into the reception when the sky darkened and began to rain. Everyone rushed to cover the tables in plastic and Swamp Rabbit Crossfit was nice enough to allow our team to move the hors d’oeuvres reception to their covered patio. Guest enjoyed Farm Radishes with lamb fat butter and Bulls Bay Hot Mash Salt and 21 Day Dry Aged Lamb Tartar with smashed English peas, pea shoots, mint and lamb bottarga.

Once the rain cleared, we brought everyone back to the farm and continued the event. Not even rain could put a damper on the evening. When we returned to the site, we served up five delicious courses including Roasted Whole Lamb Sausage with charred rat tail radish, romesco, red sorrel, nasturtium and yogurt and finished off the evening with a sweet Browned Butter Poundcake with fresh and dehydrated strawberries, topped with whipped goat cheese icing. 

Photo Credits: Andrew Huang