The Queens County Farm Museum kicks off its Dinner on the Farm series May 7, with supper-club chef Tamara Reynolds (co-author of Forking Fantastic! Put the Party Back in Dinner Party) preparing an $80 BYOB feast. Reynolds doesn't have to go far to get ingredients: She'll source almost everything (including a pig, to be butchered by the Meat Hook's Tom Mylan and turned into slow-roasted porchetta) from the historic farm's fields, barns, pens, and coops and serve it family style in the eighteenth-century farmhouse. For tickets, click here, and read on for the full menu.
Kuku Sabzi - An Iranian New Year Frittata with farm eggs, herbs, rose petals and cinnamon.
Cucumber Yogurt and Pita bread
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Mixed Lettuces and Baby Mustard Greens Salad with Pea Shoots, Radishes and Shallot/Pomegranate Molasses Vinaigrette
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Slow Roasted Italian Porchetta
Baby Fennel and Potatoes Roasted with Olive Oil and Rosemary Baby Turnips and Their Tops in Miso Butter Glaze Baby Beets and Their Tops in Vinaigrette
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Rhubarb Galette with Orange Blossom Whipped Cream
1 comment:
That pork was unfathomably good, and Miso Butter=Genius! Thanks so much. It was really great fun and all delicious. -wg
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