LAST NIGHT'S AMUSE

SHELLEY BEANS, CREME FRAICHE, NC STURGEON CAVIAR, GEORGIA OLIVE OIL, ARUGULA

FRESH FROM THE GARDEN (NOT MY GARDEN)

ROSE CURD, TROUT FUMET, SHELLY BEANS, OKRA, BANANA PEPPER, LEEK, SQUASH BLOSSOM, SOUR GHERKINS, RADISH

WILD THINGS

CHANTERELLE, LION'S MANE, DECOMPOSING HEMLOCK, WILD GINGER, CRISPY ROCK TRIPE, JUNIPER MOSS

(OVER-RIPE BANANA, THAI YELLOW BEAN PASTE, PEANUTS, JAPANESE MAYO)

THE BANANA & BEAN PASTE WERE USED TO SEASON THE HEMLOCK

PEANUTS & MAYO ARE UNDER THE CHANTERELLE

THE FINEST BLACK TRUMPETS

BLACK TRUMPET, CORN, APPLE BUTTER, COCOA, MASA SESAME STRUESSEL

FIRST 'FOOD FOR A CHANGE' DINNER

  'FOOD FOR A CHANGE' IS A DINNER SERIES THAT HAS BEEN CREATED BY A GREAT TEAM OF PEOPLE THAT ARE SERIOUSLY COMMITTED TO HELPING THE LOCAL FOOD MOVEMENT IN THE HIGH COUNTRY.  THE TEAM IS MADE UP OF THE FOLLOWING:

EDWIN & JEANNIE BLOODWORTH OF THE GAMEKEEPER & BLUE RIDGE VICTUALS

SARAH & TRAVIS SPARKS OF SEED TO PLATE CATERING

KEN & WENDY GORDON OF THE GAMEKEEPER

MARY & JEFFREY SCOTT OF HIGH COUNTRY LOCAL FIRST & HEIFER INTL.

JACK & LORI SHARP OF CAMP SKY RANCH EVENTS

AMY FORRESTER OF THE GAMEKEEPER

THE FIRST DINNER WAS A HUGE HIT WITH THE DINERS AND SOLD OUT!  WE WILL BE DOING THESE DINNERS EVERY OTHER WEDNESDAY THROGH THE END OF OCTOBER AND PICKING THEM BACK UP THE FIRST OF JUNE.

WE STRIVE TO UTILIZE AS MUCH LOCAL PRODUCE AS POSSIBLE AND TO BRING THE FARMERS AND DINERS TOGETHER TO HELP EDUCATE, PROMOTE, AND SUPPORT ONE ANOTHER!  THE MAJORITY OF PRODUCE FOR THIS DINNER WAS HARVESTED FROM CHEF TRAVIS' GARDEN.  THANKS TO EVERYONE THAT CAME OUT TO EAT AND EVERYONE THAT WORKED HARD TO MAKE IT A SUCCESS!  ENJOY THE PHOTOS!

LEMON GRASS, BASIL, PINEAPPLE SAGE, APPLES, ONIONS, CARROTS 

READY FOR THE GRILL

ELDERBERRY SAUSAGE IN CAUL FAT

LIVER MUSH

LIVER MOUSSE, BREAD & BUTTER PICKLES, MUSTARD SEED & HONEY, PEA FLOWER

ELDERBERRY SAUSAGE

DINING HALL

TOMATO WATER, PARSLEY OIL, TOMATO JELLY

RED WINE MARINATED SPLEEN

BABY CARROTS

LEMON SQUASH

TOMATO SALAD

VERY GRASSY

CHEF JEFF GIVING HIS BOYS A PEEK

PARSNIP, CHANTERELLE, BLACK TRUMPET SALAD

KALE, SUMAC, PEANUT SALAD

RAW BABIES WITH ELDERBERRY, HONEY GLAZE

LIVER MUSH, PICKLED ONIONS, WINTERGREEN OIL

 SUGAR CURED & GRILLED KIDNEY & HEART

HOR D OURVES TABLE

THE KIDS HAD A BLAST TOO

SERVING A GREAT CAUSE 

POTATO, SAUSAGE, & FENNEL STUFFED STOMACH

WENDY AND HER PECAN, ZUCCHINI, BOURBON, CRACKLING BROWNIES

THE DAY FINALLY CAME . . . .

HERE THEY COME

FOR A FRESH TOMATO BREAKFAST

INITIAL CLEANSING

BLEEDING

LITTLE LILY IS ALL ABOUT IT!

JEFFREY SCOTT OF HEIFER IS HELPING TIE THE RECTUM TO PREVENT CONTAMINATION.  

LOOKS LIKE SAUSAGE ALREADY!

ANOTHER DAY AT THE OFFICE FOR FARMER ANNE

THE FINAL SHAVE

CLEANING RESIDUAL HAIR

SPLIT STERNUM FOR A MORE EVEN BBQ

TODAY WAS VERY EXCITING!  I HAVE BEEN LOOKING FORWARD TO THIS ONE.  AN ASPECT OF CULINARY ARTS THAT ALL CHEFS SHOULD REALLY TRY TO EXPERIENCE.  I DID NOT SHOOT THE PIG OR SLIT THE THROAT.  CHEF TRAVIS OF SEED TO PLATE HANDLED THAT.  HOPEFULLY NEXT TIME I WILL GET THAT OPPORTUNITY.  IT WAS A FANTASTIC EXPERIENCE AND QUITE A PROCESS.  

BLUE POINT OYSTERS

LEMON CUCUMBERS, LIME BASIL, PURSLANE, GEORGIA OLIVE OIL, BUTTERMILK

MY HIGHEST SCORE YET!

ELDERBERRY, GROUND CHERRY, AUTUMN OLIVE, OYSTER MUSHROOM, STAGHORN SUMAC

THE GARDEN IN FULL SWING

CAULIFLOWER STALKS

CAULIFLOWER, PEACH, WINTERGREEN, COCOA, SORREL, LOVAGE

HERE WE GO . . . .

So, as my job as sous chef of Town House concluded, I spent many a day pondering on my next move.  I sent out resumes, I read, I studied, I wrote menus, I cooked.  The first decision was one that both myself and my wife made together.  "Let's move back to Boone.  We love it there and we are tired of moving around."  "What will we do?  I don't know, but it will work out."  Shortly after our decision to move back to Boone, our previous boss from the Gamekeeper Restaurant was beginning a new project.  Catering primarily, but open to other avenues.  I presented the idea of the 'pop up' style dinners.  We got very excited for a spell and then it kind of fell to the back burner.  I never lost the dream.  Then, I'm not sure exactly how it happened, a spark turned into a flame overnight and an all-star team converged to get this project off the ground.  We are all very excited and very confident that we can offer something completely unique to the dining scene here in The High Country, focusing on local food, farmers, and artisans.  Here is the link.  Please check us out and join us when you can!  Thanks for your support!

http://www.highcountrylocalfirst.org/farm-to-table-dinners.php