After a few weeks of no new babies, we had two mommas give birth yesterday. Two sets of twins, all boys. It looks like we have another 7 dairy goats to go and we'll be back to a full milk line.
We have started making cheese again and are busy getting ready for our first 2008 Dinner on the Porch. As of this post there are still a few seats remaining for dinner this coming Saturday with Chef Sam Poley.
Thursday, March 13, 2008
Tuesday, March 4, 2008
Menu for Dinner on the Porch March 15
Sam Poley of Durham Catering will be our featured chef for Dinner on the Porch on Saturday March 15th. There are still a few seats available. Here's the menu for that evening:
First Course: Crispy Goat Chevre Button – phyllo wrapped and baked crisp, this is served over greens with berry fruit spiked with a little somethin’ kinky and coffee and cream drizzles
Second Course: Seared Wild Salmon – over goat milk ricotta gnudi with fennel sauce and beets
Third Course: Braised Bacon – served over a pea cake with mushroom broth and shaved goat Romano cheese
Fourth Course: Provencal Braised Beef – with melted goat camembert, stewed turnips and local organic baby collard greens and pommes Anna
Fifth Course: “Cheese and Crackers” – freshly-baked flavored shortbread cookies with creamy chevre and fresh fruit curd spreads
First Course: Crispy Goat Chevre Button – phyllo wrapped and baked crisp, this is served over greens with berry fruit spiked with a little somethin’ kinky and coffee and cream drizzles
Second Course: Seared Wild Salmon – over goat milk ricotta gnudi with fennel sauce and beets
Third Course: Braised Bacon – served over a pea cake with mushroom broth and shaved goat Romano cheese
Fourth Course: Provencal Braised Beef – with melted goat camembert, stewed turnips and local organic baby collard greens and pommes Anna
Fifth Course: “Cheese and Crackers” – freshly-baked flavored shortbread cookies with creamy chevre and fresh fruit curd spreads
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