I missed Heirloom Group's Farm to Table dinner at Le Nay Ferme this weekend because I was in Texas seeing family. This morning, I had a note in my Inbox from Casey Bulkley,the group's COO:
Truthfully you and your husband were lucky that you couldn't make it since it rained the entire time and we had 50 people outside with no shelter. In the end, we served an amazing dinner standing up under two 10x10 tents and the netting of the basil greenhouse. All in all it was a reminder that farm to table isnt all romance and self congratulation for being green. Sometimes it means wind, dirt, bugs, and rain. But in the end it was fun because the guests turned it around by having a good attitude about the debacle.
Ain't it the truth. While I was in Dallas, I attended a Farmers Market cooking class, a 20-year-old series of chef-taught classes at the downtown Farmers Market. My parents have been vounteering their help at these classes for 15 years.
On Saturday, chef Jeff Moschetti demonstrated pork tenderloin rubbed with bacon fat, served with peach barbeque sauce and a fabulous fresh corn dish.
See the recipe below.
On the way home, the skies opened to a deluge that lasted exactly as long as our drive. In Texas.
A state which is in the middle of a drought rivalling the Dust Bowl.
This is the kind of weather weirdness farmers have to put up with. Be glad you're only an eater and support the farmers, wet or dry.
Jeff Moschetti's Bourbon Cream Corn
2 oz. bacon fat
4 cloves garlic, minced
4 shallots, minced
3 cups corn kernels
1 red bell pepper, trimmed and diced
1 orange bell pepper, trimmed and diced
1 poblano pepper, trimmed and diced
1 cup heavy cream
1 bu scallions, green only, cut fine
1/2 oz. cilantro, chopped
1 tsp. kosher salt
Saute garlic nad shallots in a large pan until translucent. Add corn kernels and peppers and cook about 2 minutes. Deglaze the pan with bourbon and cook a minute. Add cream and reduce until cream starts to thicken. Finish with green onions, cilantro and salt.