Farm to Table Dinner Celebrating Food and Conversation

FARM Salon: Food, Art, Music & Conversation is a unique farm to table dining experience that cultivates dialogue and celebrates creative and innovative culinary culture.

The evening features a five-course meal prepared by two award-winning chefs: Nick Wallace Executive Chef at the Mississippi Museum of Art in Jackson and Chef Marc Bynum, two-time “Chopped” champion and owner of Hush American Bistro in Farmingdale, NY. They met each other last year at "mama’s potluck" The James Beard Foundation’s 2015 Chefs & Champagne® Gala in the Hamptons.  Both participated as celebrated chefs at this prestigious event.

The dinner will be followed by a discussion of their work to transform local food systems.

Space for this event is limited and only advance sale tickets are available.  

https://www.eventbrite.com/e/farm-salon-a-farm-to-table-dinner-celebrating-creativity-and-conversation-tickets-24244053617 ref=enivtefor001&invite=OTkyMjg4NS9jbGxveWQyMkBnbWFpbC5jb20vMA%3D%3D&utm_source=eb_email&utm_medium=email&utm_campaign=inviteformalv2&ref=enivtefor001&utm_term=attend

When: Thursday, April 14, 2016 from 6:30 PM to 10:00 PM (EDT)

Where: 62 Taylor Place, South Orange, NJ 07079

This is an interesting idea!  Anybody in?

Best Regards,

Ron Carter

I'm attending. Doesn't matter to me but I heard there will be no pork and some vegan offerings too.

Hot off the press--the menu:

Specialty Cocktail:
Spiked Chai Sweet Tea

Wine:

Complicated 2014  Sonoma Coast Pinot Noir
Complicated 2014 Sonoma Coast Chardonnay

Appetizers:
Goat Slider with Cucumber
Shrimp Boudin with Fennel Sauerkraut on Housemade Crackers

Main:

Bibb and Arugula Salad with Shaved Vegetables, Farm Egg, Honey-Whipped Blue Cheese and Pepper Sauce Dressing

Tomato Confit Encrusted Catfish, Charred Pickled Chicken, Sweet Potato Purée, Braised Swiss Chard, Preserve Lemon Jus and Pepper Bacon.

Cornbread with Wildberry Preserves and Maple Butter

Dessert:

Chocolate on Chocolate, Dehydrated Chocolate Sea Salt, Peanut Brittle, Reisling Gelee with Whipped Cream.

I think bacon is pork...

I'm all in, and very much looking forward to this.

I'm not into swine, so I was happy to see no pork.   

Bacon doesn't always equate to pig, but we will see.  Happy with the offering, regardless.

Let's Eat, Drink, and Discuss!

Hi All, This sounds an adventure.  As transplanted Mississippians, my wife and I will gladly handle any excess bacon on the menu!

Best Regards,

Ron Carter

Booooooooooooooooo!!!!!!!!!!!

Good afternoon. 

I sincerely regret to inform you that the Farm Salon must be postponed until a later date.  Despite every effort made to accommodate circumstances beyond our control, the chefs and I made the difficult decision to forgo producing an event that would not have met our standard of excellence.  Chef Nick and Chef Marc presented an amazing dinner at the James Beard House last night and it was our intention to recreate that experience for you.  Unforeseen technical issues, however, would have forced compromises that were not acceptable for and that would not properly honor the good faith that you extended on our behalf.  

Full refunds are being processed immediately.  

Thank you for your support and I do look forward to hosting you in the very near future.  Please do not hesitate to contact me with any questions.

With warm regards,

MSE

Where does one get local catfish?

?Shoprite?  )

Best Regards,

Ron Carter