but instead of a garden it was a field of alfalfa. and it wasn’t just this table. we cooked for 250. in a field. with a generator. and a lot of crossed fingers.
the girl and i designed a menu for a fundraiser event. we put up a big tent in a field and cooked a whole lot of food. it kind of looked like this:
we brought our camera, but didn’t get any pictures; the girl and i had our hands full. thanks to lexi browning for sharing her photos with us.
the menu included six small, southern plates and three desserts. here are a few of them.
the bruschetta:
grilled baguette with chèvre and sauteed heirloom tomatoes.
the shrimp and grits: sauteed, cajun shrimp over cheesy grits.
the chicken & waffle: battered and fried chicken over a cornbread waffle, topped with a candied jalapeno, maple syrup and powdered sugar.
the rib: a marinated and smoked rib over a bed of slow cooked collard greens.
other dishes included:
- the mac & cheese: homemade macaroni and cheese, topped with candied bacon and a parmesan crisp.
- the slider: slow cooked pulled pork slider on a mini ciabatta bun, with roasted brussles sprout slaw.
desserts included:
- bread pudding with bourbon sauce.
- strawberry and rhubarb crumble.
- banana pudding.
so, that’s how we spent our weekend. what did you all do?
chef meets girl 