Experience Farm to Table Outdoor Dining
hoto by Stella de Smit
With the rural areas of the Upper East Side of Texas filled with farms growing fresh, organic produce, it’s no wonder that the concept of farm-to-table dining is a fixture in area restaurants. It’s also feeding a growing trend of summer outdoor long-table community dinners that make for a memorable culinary experience that people travel for miles to enjoy.
Most of these events feature multi-course menus prepared by local chefs with local food and — because the region is home to numerous award-winning wineries — local wines, selected to pair well with each culinary offering. Guests receive excellent service while they enjoy the fresh food and drinks and the evenings usually include live entertainment. These noteworthy experiences are sure to please those looking for a special evening of culinary delights.
Chefs Jackson York (left) and Kat Santos are creating the menu for Edom’s long table dinner May 11. They, and the other chefs preparing these culinary experiences for guests, get most of their ingredients from local farmers and wineries. Photo by Chris Christensen
Farm to Market FoodFest. McKinney. Supports the Historic McKinney Farmers’ Market. $125. 6-9 p.m. Chestnut Square Historic Village, 315 South Chestnut Street. (972) 562-8790. chestnutsquare.org.
From the Ground Up: Long Table Supper #1. Athens. $100. 6-9 p.m. Common Area Market, 307 East Larkin. A six-course dinner designed by Chef Brian Kirksey is inspired by the locally-sourced ingredients and wine paired with each plating. Live music included. etxmakers.com
A Long Table Dinner: A Night to Remember. Edom. $125. 6:30-10 p.m. The evening begins with a stroll through Edom’s artists’ studios and shops while sampling a variety of appetizers and wine including bruschettta with goat cheese, homemade crostini and tapenade, smoked chicken with mango salsa, crab cake with red pepper coulis, and mini onion dill pulled pork sliders. Guests then wind their way to the Edom Art Festival Grounds to share food and wine with friends at a long community table. The menu includes six courses with wine pairings designed by Chef Jackson York and Kat Santos of FoodWorx. First course is a Wild Green Salad with Fresh Strawberries, Candied Pecans and Raspberry Vinaigrette. Second Course is Blue Consume with a Tomato Wedge Tart and a Spinach Mandarin Cherry Dressing, followed by the third course, a Wine Sorbet. Fourth Course is a Steak Fillet and Cabernet Demi Sauce, Potatoes Anna, and Seasonal Rustica Vegetables. Fifth course is Pan Seared Day Scallops with Purple Cauliflower and Parsnip Mash with a Pom Bur Blanc Sauce. Dessert is Chocolate Mousse with Salted Caramel Rounds and Hazelnut Chocolate Cigar, Earl Grey Lavender Creme Brulee, and Mini Italian Cream Cake Stack. Soft jazz is performed by Maryah McHam and Martyn Popeye. Complimentary valet parking is offered. Purchase tickets online at visitedom.com.
Spring Farm 2 Table Dinner. Denison. $65. 7 p.m. The five-course meal is catered by The Denison Dish and is located at SP Ranches, 825 Mayes Road in Sherman. Passed appetizers include Chorizo Deviled Eggs and Barbecue Chicken Flatbread made with whiskey barbecue and caramelized onions. First Course is Grilled Prosciutto Wrapped Peaches with mozzarella and balsamic reduction. Second course is a Brussels Sprout Salad with radicchio, green grapes, bacon, Parmesan, caramelized pecans and coffee vinaigrette. Third course is Lemon Chicken with Spring Risotto including peas, asparagus, and Parmesan. Fourth course comes from a whole roasted pig with cauliflower and potato puree and blackberry balsamic reduction. Fifth course is Sous-Vide Beef Tenderloin with charred radishes and chimichurri, and dessert is Lavender Panna Cotta with vanilla bean. For tickets and more information visit downtowndenisonfarmersmarket.com.
Jacksonville’s 35th Annual Tomato Fest: Farm to Table Dinner. $100. 7-10 p.m. Guests enjoy a chef-prepared farm-to-table dinner on beautiful Lake Jacksonville’s Castle on the Lake. The meal is catered by Sadler’s Kitchen and celebrates the custom seasonal menu with the freshest ingredients direct from Jacksonville and the surrounding area’s best local farmers. Live entertainment is provided by Levi Kitchen. To make reservations call (903) 586-2217 or email email@example.com.
Junebug Farm to Table Dinner. Ben Wheeler. $125. 7-10 p.m. Kicking off the annual Junebug Summer Fair this year is a five-course meal prepared with fresh locally-sourced ingredients and paired with local wines. VIP art show and live music adds to the ambience for this inaugural event with proceeds benefiting the Van Zandt Arts & Cultural District Foundation. For more information contact The Forge Bar & Bistro at (903) 833-5970 and visit theforgebenwheeler.com.