Mud underfoot, lightning overhead and a downpour that continued from appetizer through dessert could not dampen the enthusiasm of the crowd of foodies that gathered at on Sunday evening.
About 90 diners enjoyed a five-course "Sustenance on the Farm Dinner," with many ingredients grown at Fosterfields or locally sourced. The event benefitted the educational farm programs at Fosterfields and the Slow Food Northern New Jersey School Garden Program.
Executive Chef Kara Decker and owner Andrea Carbine, of prepared the dinner while chocolate artisan Diane Pinder of Donna & Company created the dessert. Organic and sustainable wines, paired with each course, were provided by Opici Wine Importers.
Pickled jalapeno and cheddar biscuit, heirloom tomato and sprouted greens dressed in herb vinaigrette.
Summer tomato gazpacho with a chili oil drizzle.
Eggplant caponata topped with a sunny-side Fosterfields farm egg and garden herbs.
Duo of Lamb: thinly sliced marinated grilled leg and shoulder of lamb paired with a spiced lamb meatball on a lemongrass skewer drizzled with house-made harissa sauce and herb roasted potatoes.
Marinated local goat cheese in mint and lemongrass, paired with roast summer plums and shortbread medallions.
Flourless truffle cake with dark chocolate hazelnut and olive oil sauce and a gooseberry garnish, paired with a hazelnut and bee-pollen praline in milk chocolate.