Field House Farm
Sometimes strangers are more fun to hang out with than your friends. Especially when thrown together with a four course fresh-from-the-farm dinner, a super talented young chef, cozy farmhouse dining and lotsa wine. This is one secret I’m loathe to let out, but you know me: BIG MOUTH.
David Borselle, chef de cuisine at Bar Bouchee, was dishing up oyster mushroom risotto (a little porcini powder was the secret here), lamb sirloin with just picked roasted beets, sauteed turnips and radishes and a filet with spinach and garlic fingerling potatoes.
Wine maven, Heidi Voight, paired the dishes with four unusual and perfect wines. While I learned a few techniques (cooking risotto ahead half way, to make it a dinner-party-friendly dish), this was more of a pop-up dinner party with one of the Shoreline’s best chefs. Should have cost double the $80 price. Email our fantastic farmer host, Stephanie, for upcoming demonstrations (there may even be a seat or two left for dinner on Thursday, 11/15) at email@example.com.