Just as the rest of the country gets ready for a deep freeze, Florida starts its growing season.
To celebrate the fact that while our friends up north are breaking out the down coats while we're breaking out the vegetables, 1500 Degrees executive chef Paula DaSilva is hosting a five course early harvest dinner and reception this Thursday at 7 p.m.
Chef DaSilva will feature the bounty of local farmers like Hani's Mediterranean Organics, Lake Meadows, Anson Mills, Jackman Ranch, Palmetto Creek Farms, Benton's Bacon, Paradise Farms Organic, White Water Clams, Swank Specialty Produce, Maggie Pons, Seriously Organic, and Teena's Pride.
Each course will be paired with wine or cocktails. The best part? You'll
get to meet the invited farmers, who will speak about the menu, their
harvests, and what the growing farm-to-table movement means to them.
DaSilva, who's well-known for supporting local farm fresh ingredients in her dishes at 1500 Degrees, told Short Order that she was looking to host a dinner that was both unique and incorporated her passion about farm-to-table dining. "Chefs do a lot of wine, beer and cocktail dinners. I wanted to do something different, and because I'm really dedicated to supporting local farmers, I decided that was the way to go," she told us.
Inviting local farmers to share the evening was another of DaSilva's ideas. "Farmers are the reason chefs can do what we do yet the farmers get little to no face time or glory. The dinner is an opportunity to get them front and center."
When asked whether this might be the first in a series of farm-centric dinners, DaSilva was enthusiastic about the idea. "I'm hoping to do this again", she said, with a smile.
The
five-course dinner, which includes paired cocktails and wines, is $85
per person (excluding tax and gratuity). Reservations for the farmers
dinner are limited (though still available) and can be made by calling 305-674-5594. Here's the menu:
Reception
Crispy Pork Belly Tacos with Kimchee
Florida Wahoo Ceviche
Deviled Eggs with Capers and Pickled Veggies
First Course
Garden Leaf Lettuce and Heirloom Tomatoes
with Crispy Calabaza Blossoms and Hani's Goat Cheese
Second Course
White Water Clams with Spicy Greens, Grilled Bread
White Wine Butter Sauce
Third Course
Whole Fried Local Snapper and Lake Meadows Roasted Chicken
accompanied by Cold Cucumber Salad with Fish Sauce and Sesame Seeds,
Anson Mills Black Rice, Braised Local Greens and Roasted Radishes
Fourth Course
Palmetto Creek Pork Loin Chops and Jackman Ranch Florida Raised Wagyu Beef
with Anson Mills Polenta and Hani's Cheese, Grilled Baby Squash, Roasted Carrots,
Braised Oyster Mushrooms, and Spicy Smoked Potato Salad with Benton's Bacon and Farm Egg,
Fifth Course
Selection of Homemade Pies and Tarts with Homemade Ice Cream
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