From farm to table
The event, which is already sold out, is the first of what could be many special dinners held at the Riverhouse that focus on providing a taste of the flavors that can be found in farmstands throughout the region.
The partnership between Trombly Gardens and the Riverhouse Café began when the restaurant's new owner, John Goldberg, stopped by Sean Trombly's farm on North River Road and said he was looking for a way to promote local farms and his own business by combining fresh products with his skills as a chef.
';When we opened the restaurant last fall, our whole scheme was to bring local food to the menu,'; said Goldberg.
Though the restaurant is known primarily as a breakfast and lunch place, Goldberg said he came up with the idea of offering a monthly farm dinner, an idea that appealed to Trombly and his retail manager Heather Stickney.
';We want people to see that we have local food that can be made into amazing things,'; said Stickney. ';I think there are a lot of people who have been hungry for this sort of thing.';
The dinner will feature seven courses including spicy gazpacho in a squash bowl, corn cakes with smoked brisket and tomato jam, a salad with green zebra tomatoes and white cucumber with crispy pork belly, eggplant rolls with a lilac and ivory bell pepper coulis, zucchini linguini pesto, shaved pasture raised prime rib with horseradish crusted potato and Swiss chard, and grilled peaches with whipped ricotta, berries and honey.
Within five days of announcing the dinner, the 45 seats sold out, said Goldberg, and a list is already growing for September's dinner, which will feature produce from Lull Farm.
Stickney said the partnership between farms and restaurants are becoming vitally important all of the businesses involved because cooperation leads to success.
';Part of Sean's philosophy is that we all need to work together to succeed,'; she said. For more information, go to www.tromblygardens.com.
Simple Salsa Verde
Courtesy of Trombly Gardens
4-6 cloves garlic (cut in pieces)
1 medium onion (chopped)
1-1½ lbs Tomatillos
Remove skins and rinse tomatillos, then cut in half. Heat olive oil in a large sauté pan, add tomatillos, onion and garlic in sauté pan. Heat until tomatillos soften. Add salt, pepper and cumin to taste.
Place tomatillo mixture in a blender, blend on high until smooth. Serve immediately or chill for later use.
Summer Squash Pie
Courtesy of Shaker Woods Farm, Sanbornton
4 cups diced squash
1 large onion, diced
3 eggs, slightly beaten
1 T. oregano
1¼ cup Bisquick
1½ cup grated cheese
½ cup cooking oil
Salt and pepper to taste
Combine all ingredients, minus ½ cup grated cheese, in a large bowl. Pour into a 10-inch pie plate.
Sprinkle top with remaining grated cheese. Bake at 350 degrees for 45 to 60 minutes.
Let stand five minutes before serving.
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