Monday, May 16, 2011

16 May 2011 – Farm to Table to Vineyard

I had a great retreat with the Grant Design Collaborative creative team this weekend, so I did not get home in time to cook Sunday Supper this week. We spent some fun and relaxing time together at Persimmon Creek Vineyards in Clayon, Georgia. Persimmon is a client of ours, and we did the website for the Cottages. We stayed in Fiddle Head and Sassafras, both of them are beautifully situated and appointed. On Friday night, we dined in their new restaurant, the Farmhouse. The food and wine were exceptional, and we felt like we were dining at a friend's country home. Thanks to Mary Ann and Sonny Hardman for a wonderful visit. On Saturday, hiked the beautiful vineyard and went into town to check things out. We stopped at one of my favorite spots, Osage Farms, for local produce and beef. Local farmers bring their produce here, and it is always fresh and in-season. We picked up some things for Saturday Supper, and I cooked for the team that night. All of the meat and produce was local and organic, so it was great. We had a big dinner, followed by games and marshmallow roasting. I truly have the best team ever! Not only do they do some of the greatest strategic design work in the country but are fun to hang around with as well. So, thanks to Matt DeFrain, Elizabeth Peterson and Kurt Seidle. I could not, and would not, do it without your collaborative efforts. This meal was for you...

The Menu:

- Local Hormone Free Grass Fed Strip Steak

- Roasted Baby Red Potatoes with Persimmon Rosemary

- Husk Grilled White Corn

- Grilled Fresh Asparagus

- Fresh Picked Cranberry "October" Beans

- Ramp Butter Baguette and Homemade Sourdough from Crescent Moon Bakery

- Local Sweet Strawberry Shortcake on Grilled Krispy Kreme Doughnuts

- 2010 Cabernet Franc by Persimmon Creek Vineyards
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