St Patrick's Day Menu

March 17^th 2012

To Start

 Lamb and Pork Pâté

With Sequatchie Cove Farm lamb and pork liver  and Link 41 back bacon

Brown Soda Bread

    With Sonrisa Farms whole rye flour and Sequatchie Cove Farm buttermilk

Served with Sequatchie Cove’s  Cumberland and Grutli cheeses,

 Fall Creek Farms cauliflower and broccoli, and William’s Island Farm baby carrots

 Latkes

With Fall Creek farm russet potatoes, served with last summer’s sweet pepper relish

......

Fall Creek Farm Potato and Leek Soup

With William’s Island beet greens and Circle S Farm rutabaga

The Feast

Sequatchie Cove Farm Corned Beef Brisket

With Sautéed Fall Creek Farm nappa cabbage, 

William’s Island Farm baby carrots and handmade red sauerkraut

Colcannon

With Fall Creek Farm potatoes and William’s Island Farm kale and collards

Belly, Bangers, and Beans

With brined Sequatchie Cove Farm pork belly and Link 41 sausages, 

baked in Chattanooga Brewing Company’s black ale

Fresh Green Salad

With Circle S Farm lettuces and herbs, Sequatchie Cove Farm spinach, 

and William’s Island Farm carrots

To Finish

Porter Cake

With Chattanooga Brewing Company’s stout, 

and Louisiana Satsumas from last fall

Featuring (and Many Thanks to)….

All beautiful and colorful wine and water glasses are made by Prentice Hicks and donated for use during this dinner.  They can be taken home to drink from and brighten your every day.  They are 2nds and specially priced.  Please ask for prices

Cute and pretty tea cups that held your tortellini, a few plates, small bud vases, and some serving bowls are made by Anderson Bailey, and are also donated for use during this dinner. They are the elegant, mostly white pieces.  They too can be taken home.  Please ask for prices.

Of course this dinner would have been nothing but empty plates and stomachs without our dedicated and hardworking farmers and food artisans- William’s Island Farm, Sequatchie Cove Farm and Creamery, Circle S Farm, Sonrisa Farms,  and Fall Creek Farm were all extremely important in the making of this dinner.  They are all at Main Street Farmer’s Market- along with many other farms producing equally delicious produce and meat.

Thanks to our gracious hosts Justin and Kelly for opening the doors of their beautiful home and letting us enjoy it for the evening.

 And last, but decidedly not least- Many thanks to all of you- the  supporters of local farmers and craftspeople.  You choose to make this community better and more alive every day.  I look forward to seeing you all at the Main Street Farmers Market throughout the season-which never ends!