We arrived a bit early to snap a few photos of the farm.
They were still setting up the tables and making last minute preparations.
So, we walked around and took in the sights.
And checked out the menu.
The tables flanked the autumn fields -- just waiting for the guests to arrive.
The pig was smoking away in the background -- the scent of hickory smoke wafting pleasantly through the air.
As we sat down at the table, we were greeted by the smell of freshly fried chick peas -- fragrantly dressed in crisp sage and orange peel.
The buffet line presented us with far too many choices...
Otherworldly gazpacho, paired with a glass of Lakefront's Klisch.
Spanish tortilla with Romesco sauce...
Roasted cauliflower with red pepper aioli...
The last of the late summer tomatoes, sliced and drizzled with olive oil and basil...
And, finally, the highlight of the feast...
Salsa verde with hickory smoked pork...
Peef piled his plate full of the myriad of delights...
And grabbed a beer...
We feasted and visited until the light grew faint...
And finally, we faced one another in the dim glow of candlelight...
We were full and happy. But, more delights were to come!
Freshly fried churros, with roasted apples and caramel...
Paired with hot coffee and a bit of locally distilled pumpkin spirits... we were warm and satiated.In summary:
Perfect weather.
Delightful agricultural surroundings.
Crispy Pig.
Cold Beer.
Churros!
Seasonal pumpkin schnapps/spirits.
What could be better?
Many thanks to Pinehold Gardens, Braise on the Go, and Slow Food/SE Wisconsin for putting on such a fantastic event. We're already looking forward to next year!
©BURP! Where Food Happens
Hmmm, I spent the day cleaning & cooking & I could have been there!!! Looks like fun! Delicious fun!!
ReplyDeletewow, that looks perfect. Really wonderful food. I love the surroundings. You just had my perfect meal!
ReplyDeleteDid the kale taste like sour kraut?
Oh my god! What a gorgeous spread. I love pig roasts. I'm so envious. What great accompaniments too. It's definitely a change from baked beans and macaroni salad.
ReplyDeleteWe used to have pig roasts at my barn as the former manager is an amazing cook and is a great pig-roaster, but a boarder complained that it was "barbaric" and we stopped having them and it was just barbecued chicken from then on(and then the manager left, so we stopped having these parties altogether - phooey!) I miss those pig roasts. My brother did one once with the "Chinese Box" method, but I was unable to attend.
Jinx - You totally should have come! It was a blast! Next year!!
ReplyDeleteAmanda - It really was a perfect meal. The kale was actually more like sweet/sour red cabbage. They made it with vinegar and a touch of brown sugar. Really good!
Rachel - Those pig roast memories sound grande!
Crispy Pig...I would be so happy! What a buffet!
ReplyDeleteLovely food and such a cosy ambiance! We should invent the 72 hours day for feasts such as this :D
ReplyDeleteOh, this looks like great fun! Gee, I wish there was something like this in my neck of the woods. The food looked incredible. I love roasted cauliflower and that roast .... YUM!
ReplyDeleteoh my god... i LOVE this idea. how fun. i wish i could go to something like this. delicious and creative.
ReplyDeleteIt looks like you had a fun time!
ReplyDeleteNow THAT sounds absolutely divine! My kind of evening! :)
ReplyDelete