Bourbon And Beef Benefit

Last Thursday evening Acre restaurant in Auburn, Alabama hosted a “Beef and Bourbon Benefit” to help the victims of the March 3rd EF-4 tornadoes that devastated the Beauregard and Smiths Station communities in Lee County, Alabama. The 170 MPH tornadoes took the lives of 23 people in the community and left many others without their homes and their belongings scattered for miles. With the combined efforts of a spectacular team of chefs and their crews, the Beef and Bourbon Benefit was able to raise $34,000 in one evening! These funds will be handed over to the MEND program at the East Alabama Medical Center. This program was established after the storm devastation to help the victims with the challenges they are going to face as they rebuild their lives. As their website states their mission is, “To ensure that all affected by tragedy and disaster are able to fully recover physically, mentally, emotionally and spiritually”. The Mend program combines the resources of local service organizations, civic groups, national organizations, and churches to not only allow better communication but also a better allocation of efforts to the victims during times of disaster.

The chefs that graciously donated their time and culinary talents to the evening, were the following: David Bancroft  of Acre, Jeffrey Compton of Acre, Caleb Fischer of Bow & Arrow, Leonardo Maurelli of Ariccia Cucina Italiana, Robby Melvin of Southern Living, Robbie Nicolaisen of The Hound, Rob McDaniel of SpringHouse, and last, but certainly not least, winner of Top Chef Kentucky 2019, Kelsey Barnard Clark of KBC in Dothan, Alabama.  Also contributing to the night’s success was the beef that was featured in all the dishes, Brasstown Beef. Their cattle farm is based out of Franklin, North Carolina, and their motto is that “Extraordinary Care= Extraordinary Beef.” Between the extreme care raising this beef, and extreme care shown in cooking it, it was by far some of the best beef I have ever had in my life. I could cut it all with a fork. Also sponsoring the event was Woodford Reserve of Kentucky and Red Clay Brewing of Opelika. Two of the live auction items during the dinner were two rare bottles of the Master’s Collection of Woodford Reserve. Also, two private wine dinners (one to be hosted in Auburn and another in Dothan) with Iron Chef winner, Chef David Bancroft, and Top Chef  Kentucky winner Chef Kelsey Clark of Dothan cooking, and John Mark Davis of International Wines pairing the wines, were auctioned off at much success! Other sponsors for the evenings’ event were the Auburn/Opelika Tourism Bureau, the Hudson Family Foundation, Southern Living, and the CALIFORNIA Wine Company by Phipps Family of Wines.

As the event started, guests were allowed to order cocktails from the bar, or participate in beer and bourbon tastings in the small private room off the right of the entrance of Acre. Being passed around also during this time were the dill pickle biscuits with a Dijon mustard and crispy piece of ham created by Robby Melvin of Southern Living. Also scattered around the dining area were Mason jars of David’s Beef Jerky. The jerky was delicious, tender, and had the perfect amount of kick. David’s cuisine is known for his signature touch of spice. Once we were all seated more starters came out which included Robbie Nicolaisen’s highly elevated black-eye pea hummus. This was no traditional hummus. In addition to the traditional elements of a hummus, black-eyed peas were used, tender beef cheeks were added, Georgia olive oil was used along with a local goat cheese, green tomato chow-chow, and benne served with za’atar spiced fry bread. This dish was so satisfying. I thought this definitely would be a great addition to a tapas style menu, as this hummus would be the perfect accompaniment to a few beers with friends. Jeff Compton prepared a delicately delectable beef heart tartare that consisted of diced raw beef heart, beef fat fried shallots, caper vinaigrette, topped with a duck egg yolk and black truffle aioli, and was served with benne crackers.

Prior to the start of the remaining dinner, which still consisted of six more sides, three more main dishes, and two desserts, Chef David Bancroft introduced all the participants and the sponsors for the evenings’ event. Each chef was welcomed to the dining room with applause and cheer. There were guests in attendance from as far as a Texas and several had made the trip up from Dothan to see their town favorite, Kelsey Clark.

After the introductions and gracious thanks to all the sponsors, a tsunami of food began flooding our table. The entire dinner was served family-style; meaning that all the separate dishes were on their own plates and were passed around the table and shared. The first shared side to come out to the table was a herb roasted wild mushroom dish comprised of the wild mushrooms, brown butter, Manchego cheese, and beef fat bread crumbs, created by Robby Melvin of Southern Living. Next was a flash fried cauliflower dish created by Leo Maurelli of Ariccia Cucina at The Hotel at Auburn University. I had never had a flash fried cauliflower that I could recall. It was slightly crispy, and the feta aioli along with the capers and mixed herbs, made this a cauliflower dish I would want to see on my plate again. Chef Leo also was responsible for the Extruded Creste de Gallo Mac & Cheese, that was full of savory garlic butter and herbed migas. No sooner had I served myself some of the cauliflower when a small cast iron kettle was placed on the table brimming with Rob McDaniel’s braised butter peas with ham hocks, lemon, and chives. They were incredible! I hope to see many of more of these butter peas in my future visits to SpringHouse on Lake Martin. During the summers, their vegetable plates are to die for. Rob has a spectacular way of making scrumptious vegetables. To round out our already abundant spread, a Sea Island Red Pea gratin with smoked beef belly and cornbread crumble was concocted by Robbie Nicolaisen. Finally, the sixth and final side brought to the table were Jeffrey Compton of Acre’s Roasted Fingerling Sweet Potatoes with an amazing house cultured yogurt and carrot top chimichurri sauce. I had never had sweet potatoes served with any type of sauce. The tanginess of the yogurt, along with the chimichurri, made this a sweet potato dish I hope to see on Acre’s menu soon. It would pair perfectly alongside a filet or other cut of beef.

Even though we all knew that there was going to be an onslaught of food coming at us, it was extremely hard to pace ourselves throughout the dinner. All the dishes were beautiful executed, and all the flavors were on point. Even though we all probably could have left the table at this point due to being full, we still had the main dishes and desserts to come. The first main dish brought out was made by Kelsey Clark, a Lavender Rubbed Brasstown Beef Ribeye served with a cornbread panzanella and an arugula gremolata. Next was Rob McDaniel’s Hickory Grilled Brasstown Beef Filet served with a celery salad and a danish blue cheese vinaigrette. Finally, Caleb Fischer’s smoked brisket with a street corn relish and arepas were served.

For dessert, Kelsey Clark made the most beautiful Georgia Olive Oil and Cornmeal Cake with beef tallow buttercream, whipped corn cream, and bourbon macerated strawberries. It was delightful and made me excited for the pending summer strawberries in my future. Caleb Fischer created a Bone Marrow Chocolate Pudding with a marcona-cocoa nib crumb, preserves, and micro sorrell. It was reminiscent of a pot de creme if you have ever had one of those. Very decadent and rich, and beautifully presented.

By the end of the meal, most of our table was no longer sitting. We physically could not sit any longer. I can only recall one other time in my life when I have felt so full, and that was after days of eating and drinking our way across Napa and Sonoma. What an awesome evening enjoyed by many, that will benefit many in the Lee County community.

Bourbon and Beef Benefit 2019- Helping feed the Lee Co. Tornado Victims.
Dill pickle biscuit with crispy ham and Dijon butter. -Robby Melvin
Black-Eyed Pea Hummus with spiced beef cheeks, green tomato chow chow, goat cheese, Georgia Olive oil, benne, served with za’atar spiced fry bread. – Robbie Nicolaisen
Beef Heart Tartare with duck egg yolk, black truffle aoili, beef fat fried shallots, caper vinagarette, served with benne cracker. – Jeff Compton
Flash Fried Cauliflower with feta aoili, capers, & mixed herbs. – Leo Maurelli
Roasted Fingerling Sweet Potatoes with house cultured yogurt, and carrot top chimichurri. – Jeff Compton
Georgia Olive oil and Cornmeal Cake with beef tallow buttercream, whipped corn cream, and bourbon macerated strawberries. -Kelsey Clark
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From (L-R) Rob McDaniel of Springhouse, David Bancroft of Acre, Leo Maurelli of Arricia, John Mark Davis of Internatioal Wines and Craft Beer, Caleb Fischer of Bow and Arrow, Kelsey Clark of KBC in Dothan, Robby Melvin of Southern Living Magazine, Robbie Nicolaisen of The Hound, Steve Whitmire of Brasstown Beef, and Jeffrey Compton of Acre.

Bow & Arrow

We had the exciting experience last night of getting to be some of the first few diners at Auburn’s newest culinary addition, Bow & Arrow.

Upon pulling into the parking lot you could smell the aromatic wonders of the smokers cooking a variety of meats. The design of the restaurant is warm and inviting. The ambiance is that of a hunting lodge, with a woman’s softness added. There are big buck trophy’s adorning the walls, all from local hunters.

When you walk in the front of the restaurant you are greeted by the visual sights of a tortilla machine cranking out freshly made tortillas, and then a feast of meats as far as the eyes can see. The restaurant is counter service in style, and family-style sharing of food is encouraged.

At the beginning of the order line, you will begin by selecting your meats.  There is a butcher that will cut them to order for you. To choose from there were brisket, turkey, pork shoulder,  chicken, ribs, jalapeno cheddar link sausage, and the Bow and Arrow original link, which was my personal favorite. You can order as many things as you want. We were in a group of six people and we chose to order several things and share our trays family style as suggested. We tried an array of the meats, and for the sides, we had the potato salad, mac & cheese, tater tot casserole, creamed corn, camp beans, butter beans, and potlicker greens. I think the only thing we missed was the corn cabbage slaw. Everything was very delicious and flavorful. There was an entire bar of sauces, relishes, and other dressings for the meats that I missed out on. I know several of our friends were raving on the white sauce. There was not anything that we did not enjoy. Standout favorites being the tater tot casserole, and the creamed corn.

We had fun sharing dinner with our group of friends, and the evening temps were mild enough that they were able to open the garage-style doors that line one side of the dining room that led out to a picturesque lit picnic table style seating area.

Listening to David Bancroft share his enthusiasm about the cultivation of this restaurant, and all the care and attention to detail that was paid to every single element, you cannot help share in his excitement. It was a wonderful evening shared with “friends and family” and we cannot be happier for our friends, David & Christin Bancroft and Caleb Fischer on this new venture. I truly felt the presence of Lord throughout the evening, I know they will all be blessed  and will be able to bless many others through your delicious food!

Beautiful iron work done by John Howell.
Hand-crafted bow and arrows. 
The buffet line. All the servers were so friendly and excited to serve.
Big Buck Hunter games will bring out your serious side. 😉
I think he covered all bases with this plate. 
 (L-R) Rob McDaniel of SpringHouse, John Mark Davis of International Wines, and David Bancroft of Acre & Bow and Arrow.
Adorable outdoor seating area that can be opened up to the dining area.

Lucy’s

For our last date during the month of June, we returned to the place where we met. June for us is a month of celebrations. We met on June 8, 2013, and had our first date together at what was Maestro 2300. Three years to the day we married in a wine vineyard in Oregon. My birthday is the following week and it’s the beginning of summer fun. Needless to say, I love June.

In the building where Maestro 2300 used to be located in the Moore’s Mill area of Auburn, Alabama, you will find the newly-opened, completely-renovated, vibrantly-cheerful,  Lucy’s.  Lucy’s is a great addition to the restaurant scene here in our growing community. Classified as a neighborhood eatery, with killer cocktails, shared plates, wine on tap, and good vibes only. During our visit, they lived up to all these things.

Upon entering the restaurant, I believe you will be blown away at the transformation Lisa VanderReijden, one of the owners and interior designer has done with this space. Her design style is impeccably classy and timeless. This space resembles nothing of is predecessor. It’s vibrant white, with black and yellow tastefully accenting the room. It’s no longer a choppy, obstructed dining room, but a beautiful open space that is welcoming and inviting. The beautiful bar, and the locally made metal accents throughout by John Howell add an industrial feel to the space.

We were seated in one of the booths just left of the bar area. It was a perfect spot to view everything going on in the bustling restaurant. As we usually do, we started with cocktails. My husband ordered the Affirmation, which consisted of Redemption Whiskey, Cappelletti, Vermouth, bitters, and Jack Rudy Bourbon Cherry. If you’ve never tried Jack Rudy products, I highly suggest you do. One of my favorites is their classic tonic syrup. It makes the best vodka tonics! I ordered the Habanero Paloma.  This delicious sip consists of Casamigos tequila, grapefruit, habanero simple syrup, sparkling rosé, and a Himalayan salt rim. This was a great kick off to  our dinner.

For starters, we ordered the tuna poke and the truffle fries. The tuna poke was a beautiful and colorful dish, almost too pretty to eat! You have probably seen poke restaurants starting to pop up. Poke originates from Hawaii and refers to the type of preparation of the dish. Poke is a chopped salad consisting of raw tuna (in this case), cucumbers, avocado with a house yuzu dressing. Lucy’s serves theirs with a side of plantain chips for dipping. The tuna was fresh and delicious, and I really enjoyed the plantain chips. The truffle fries were as expected, savory and delicious.

For our entrees, I ordered the Argentinian style New York Strip steak. My steak was cooked perfectly to my desired temp, medium well. I know many would criticize my temp preference on steak, but I like what I like, and that’s what I order. The chimichurri sauce served over-top of the steak was yummy. I almost thought about asking for more. Chimichurri sauce is a raw mix of finely chopped parsley, garlic, oregano with garlic, red wine vinegar, and red pepper flakes, originating from Argentina and Uruguay. The sides were lovely roasted potatoes that had been smashed into a flat disk, blistered tomatoes, and perfectly cooked asparagus. Everything was perfectly season and very tasty.

My husband ordered the garlic and rosemary lamb shank. The presentation was pretty awe-inspiring. The shank was served over McEwen and Son’s polenta, with stewed vegetables and braising jus. The shank peeled off the bone with ease, and all the combined flavors worked really well together. We enjoyed a bottle of a 2015 Jean Louis Chave Offerus Saint Joseph. This wine is comprised of one-hundred percent Syrah, which paired nicely with both of our meals.

Last, but certainly not least, we ended this magnificent feast with attempting to share the dessert board. This astounding board of chocolateness was comprised of ice-cold Blue Ribbon milk out of Tallassee, Alabama, served alongside fried cookie dough balls, and a hot fudge sundae with the cutest tiny milk can full of fudge to pour over ice cream and meringue crisps, and finally a small iron skillet full with monkey bread, served with bourbon butter pecan ice cream.  It was all sinful to the say the least, but was thoroughly enjoyed.

I cannot wait to dine at Lucy’s again! I really want to go back and try their brunch menu they serve on Saturday and Sunday’s. I see many more drinks and dinners here in our future!

Dinner menu.
Cocktail menu.
His and Hers Cocktails. The Affirmation for him, and the Habanero Paloma for her.
Tuna poke and plantain chips.
Truffle Fries.

Argentinian Style New York Strip steak with chimichurri sauce, served with asparagus, blistered tomatoes, and roasted smashed potatoes.
Lamb Shank served over polenta with stewed vegetables.
Dessert Board  (L-R) Ice cold milk from local creamery, fried cookie dough balls, hot fudge sundae with meringue crumbles, and monkey bread with Bourbon butter pecan ice cream.

Arricia Trattoria

Saturday evening we had the luxury of trying out the new menu at Arricia Trattoria in The Hotel at Auburn University located on College Street in Auburn, Alabama. Several things that I really like about Arricia Trattoria is that they serve dinner seven nights a week. I like not having to plan around a restaurant’s own schedule to accommodate my own dinners and events. Also, they have a Mediterranean style menu. I lived abroad for some time during college and really fell in love with the style of food and the pace of life found in many of the countries along the Mediterranean. Being able to have an experience and a little taste of that culture is always delightful to me, especially when executed accordingly. Lastly, the ambiance of the restaurant can suit any occasion. You can enjoy casual attire and a more casual dining experience, but you can also dress to the nines, and enjoy an exquisite, bougie date night here.

Upon entering the restaurant you are greeted by an open style kitchen. I love being able to see into the kitchen in which my meals are going to be prepared. We stopped and spoke briefly with the executive chef, Leo Maurelli III. Leo and my husband have been friends for many years, both graduating from the Hotel and Restaurant Management program at Auburn University. We have followed Leo’s culinary adventure from Central in Montgomery to here locally at the hotel. We have been blown away many times by his culinary skills and we were excited to see his new menu rolled out at Arricia.

We ordered a mixture of smaller plates and shared them together. We often opt for this style of eating when we go out. We like to try a variety of things, and often times I do not want or cannot eat an entire portion myself. The new menu here is perfect for that style of eating, but you definitely could enjoy the portions on your own too if you do not like to share.

For starters, we began with Leo’s choice, which consisted of the cillengini with sweetie peppers, basil, and balsamic. The sweetie pepper was something new to me. They originate from the Peruvian Amazon, and although they look tiny and fierce, they are sweet and delightful. I loved getting to try a new take on a classic dish (Caprese salad). We also tried the grilled octopus that was served with fingerling potatoes and a delicious, spicy romesco sauce. My husband about devoured this entire dish by himself. The third dish chef had us try was the Ahí tuna crudo. It was the standout dish for the evening. The tuna was light and refreshing, and the garnishes of lemon oil, citrus, shallots, and fennel made this my absolute favorite dish. It was delicate, yet very layered with flavors, and was a combination that I had never tried before. I thoroughly enjoyed the citrus pairing with the tuna.

We were enjoying our shared style supper so much we continued on our dinner throughout the evening in this style. Next up, we ordered the roasted beets, the heirloom polenta, and the burrata salad. The roasted beets stole my heart. I am a huge fan of beets, especially when they are cooked in a creative and delicious manner. The roasted beets had been tossed lightly in lemon oil and had a sprinkling of crushed pecans and blue cheese on top. It was absolutely scrumptious and another standout dish this particular evening. The burrata was also simple and delightful. The polenta was a huge hit with my husband. Polenta has a similar taste and consistency to grits, but they are different in that grits are typically made from white cornmeal and are ground finer, and polenta is made from ground yellow corn and is much coarser. It was creamy, and oh so good.

Even as we were getting full, we found ourselves unable to stop eating. We wanted to try one of the fresh plates of pasta they were making that evening so we ordered our favorite to share, the carbonara. It was delicious! The entire meal reminded me of being at a grandmother’s house in Italy; more food than you could ever possibly eat, and everything reminded you of home and comfort.

We had any bits of food we had leftover boxed up so we could finish enjoying them at home. This food was so incredibly good that we could not dare let even a scrap go to waste. We wanted dessert but were too full to continue eating. We ordered the tiramisu to go so that we could enjoy it later at home.

We highly recommend that you check out A.T. on your next date night! They often also have jazz in their lounge area, so follow them on their social media outlets for updates on their events and happenings!

New menu for Arricia Trattoria.
Ahí Tuna Crudo
Grilled octopus with fingerling potatoes and romesco.
Cillengini with sweetie peppers, basil and balsamic.
His and Hers Cocktails (L-R) Shaken, not stirred and Bellini
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Oh so good heirloom polenta. 
Roasted beets with lemon oil, toasted pecans, and blue cheese.
Carbonara.
2016 Cakebread Cellars Chardonnay
Tiramisu to go!

The Blue Fin Auburn—Permanently Closed

Friday evening we were fortunate to check out the newest restaurant coming to Auburn.  Located in the rapidly developing Bent Creek area in Auburn, the Blue Fin will have it’s official opening next week on Monday, May 14th. The Blue Fin will be the newest addition to the new strip mall development in the Sam’s Club/Academy Sports shopping center in Auburn, just down from the newly opened Moe’s BBQ.

The Blue Fin will be a seafood-focused restaurant and bar. Friday evening was their soft opening, which is a tactic that many businesses will use to ensure a more successful business by opening the doors without any advertising or other fanfare normally associated with the grand opening. This allows the business an opportunity to obtain valuable practice and often insight into improvements that can be made prior to the official opening.

We had an early reservation for at 5 PM since we had a concert in Waverly, Alabama later that evening. The dining space is cozy, bright, and clean. It is always nice to enter a seafood restaurant and not be overpowered by an odor of fish. Also, it is swell to have another quality seafood option in our area. There is a beautiful blue mosaic tile bar immediately to the right in the front entrance. There is also a patio seating off to the right of the building. Unfortunately, it’s already 90 degrees in Alabama this May, so the air conditioning was a welcomed option.

We started with cocktails. I had the cucumber mojito and my husband had his usual Maker’s Mark on the rocks. They have ample cocktail and wine selections to choose from. For an appetizer, we ordered the Fin Fin shrimp, which was a flash-fried, light-battered shrimp with a spicy sauce covering them. The shrimp tasted fresh,  the presentation was nice, and the sauce was delicious. Only wish there had been more of it. We also both had small Cesar salad, which was excellent.

For our entrees, I ordered the panéed chicken with a lemon caper sauce, and my husband ordered the blackened snapper. The panéed chicken was yummy. The light batter on the chicken was just right, and I really enjoyed the lemon caper sauce. The mashed potatoes were savory and very tasty. My husband’s snapper was flaky and moist. The grits were flavorful and the spicy sauce was a nice balance to the dish. The ‘Louisiana Popcorn’ were little-fried crawfish tails.

We did not have time for dessert this evening since we only had a little time left to make it our next destination for the night. The restaurant was full and bustling by the time we asked for our check. We had a delightful experience, and I hope to see this place flourish and add value to the emerging restaurant scene in our area.

Entrance to The Blue Fin in Bent Creek, Auburn.
Excellent cocktail menu. Feels like being at the beach!
Dinner Menu
Main dining room. Art work being installed this weekend.
Cucumber Mojito
Fin Fin shrimp appetizer.
Peneed Chicken with Lemon Caper Sauce.
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Blackened Snapper with Louisiana Popcorn.

Downtown Auburn Family Supper

On a warm spring evening residents of Auburn and Opelika gathered in downtown Auburn for the first ever Downtown Family Supper. We had previously attended a similar event in downtown Dothan a few years back, and I was really excited to see the idea brought to the “Loveliest Village on the Plains”. Tichenor Avenue, between College Street and Gay Street in downtown, was blocked off for the evening for this special event. Farm tables and sparkly lights were lined down the center of the street for the most picturesque scene. The dinner was served “family style” which is comprised of large portions passed and shared among the tables. The weather couldn’t have been better, and the night was overall blissful.

Six of downtown Auburn’s chefs came together to create the food offerings.  The dream team was comprised of  (in no particular order) David Bancroft & Caleb Fischer of Acre, Leonardo Maurelli and of Ariccia Trattoria, Scott Simpson of The Depot, Robbie Nicolaisen of The Hound, Miguel Figueroa of Amsterdam Cafe, and Patrick Gallagher of Hamilton’s on Magnolia. They all donated their talents & time for the evening, along with much of their restaurant staff also volunteering their time to help with the serving of the food and wine. All the proceeds from the supper will benefit the non-profit organizations, Downtown Merchants Association and Nourish Alabama. Nourish, AL was created through a partnership between Hornsby Farms and Pediatric Associates of Auburn with a mission of providing food insecure families in Lee County and the surrounding community with healthy nutritious foods and the tools to prepare them. This dinner with out a doubt embodied, in so many ways, the great community we are so fortunate to live in.

Each attendee enjoyed a five course meal, wine, and entertainment by Martha’s Trouble. The wines for the evening were Hahn Pinot Noir and Flint & Steel Sauvignon Blanc. Both wines paired really well with all the dishes served. The Sauvignon Blanc was especially nice with the Togarashi tuna poke prepared by Scott Simpson of The Depot and the bright beet salad prepared by David Bancroft of Acre. The Hahn Pinot Noir was particularly good with the incredible, fall-apart Heritage Farm pork ribs with the watermelon molasses prepared by Chef Robbie Nicolaisen.

Every dish that was served was incredibly delicious and every bite was thoroughly enjoyed. All efforts that went into making this inaugural event special were above and beyond. Although Auburn is changing in many ways, the core of who we are as an Auburn family is strong and unwavering. Proud to be a part of this place we love calling home.

The tablescape for the evening.
Chef David Bancroft adding the secret sauce to his brussel sprout salad.
What an appetizing menu!?!
Amazing collaborative effort! Go team!
Chef Scott Simpon’s Tuna Togarashi Tuna Poke.
Chef Scott Simpson of The Depot on Mitcham Avenue downtown Auburn.
Chef Bancroft’s golden beet salad, sultanas, fried peanuts, and mint.
Chef Bancroft’s shaved brussels sprouts, peach vinaigrette, smoked bacon and blue cheese.
Chef Miguel Figueroa’s chicken chicharrones with a garlic mayo ketchup.
Chef Robbie Nicolaisen’s roasted carrots, pepper jelly, burrata, and pistachio dukkah.
Chef Patrick Gallagher’s signature macaroni and cheese.
Chef Leo Maurelli’s extruded pasta primavera, local veggies, arugula, and pecan pesto.
Chef Figueoa’s pineapple upside down spiced rum cake with piña colada buttercream.

 

Wine selections for the evening, Hahn Pinot Noir and Flint & Steel Sauvignon Blanc.

Hornsby Farm Spring Harvest Dinner

Last night we attended the Spring Harvest Dinner at Hornsby Farms in Auburn, Alabama. The farm is a short drive from Auburn,  located just south of town off College Street. After turning off the main highway, you make a short drive down a dirt road and you land in what feels like the middle of the country. The weather was mild and enjoyable, and there was not a cloud in the sky. The beautiful orange and blue sunset sky that is the embodiment of life on the plains was a beautiful backdrop for the commencement of our evening.

The chef for this particular dinner was Caleb Fischer of Acre in Auburn, Alabama. The chef for these dinners rotates around, and we were really pleased to have to opportunity to enjoy some of Caleb’s cooking. He is currently the Chef de Cuisine at Acre, and he will be the Executive Chef at their new restaurant Bow & Arrow when they open later this year. We were able to celebrate a little bit Caleb making it to the finale of the Spring Baking Championship on the Food Network last evening. I know the entire community has enjoyed watching him succeed in the competition, and cannot wait to see what other great things are in the future for him.

All the food that was served for this event came directly from the farm, including the pork. Truly farm to table. Hornsby Farms grows over one hundred varieties of fruits and vegetables on their farm year round. They offer weekly produce basket deliveries in the local area. They also work with many of the local restaurants that you may have dined in, such as, Acre, Moores Mill Club, Amsterdam Café, and SpringHouse, to name a few. We were able to tour the farm prior to dinner, and I really enjoyed getting to see all the chickens, ducks, pigs (Okra and Squash), and hear Josh tell us about what he had planted for the upcoming summer months.

After the sun had set, we all gathered around the barn. The Hornsby family welcomed everyone out for the evening, and Chef Caleb discussed his preparation of all the food we were about to eat. It was interesting to hear his story of harvesting the pig and the care and consideration they took in the butchery of the animal. The event was very reminiscent of a boucherie in Lousiana, which Caleb made reference to, full of food, libations, and fellowship.

Along with the savory pork we were served stewed cabbage with radishes, succotash full of limas & corn, a roasted cauliflower and broccoli crudité salad, and very tasty dirty rice. Instead of providing the traditional, typical sauces served with barbecue, we were offered a variation of their farm made jams and jellies, my favorite being the peach habañero jelly. I also put a dollop of the jelly in my succotash, like you would a chow- chow. The meal was soulfully delicious and getting to know all the other people at our table made the evening that much more interesting.

For dessert, Caleb finished the meal with a cornbread cake with strawberry preserves. The cornbread cake was divine, and Caleb incorporated some of Beth’s Sweet Heat Pepper Jelly into the strawberry mix, adding a little bit of a surprising heat to the dessert. The only thing that could have made it better, would have been a scoop of vanilla ice cream.

As the night dwindled down we gathered around the bonfire while we finished our desserts and sipped on what wine we had left. I could have stayed in that exact spot all evening if my schedule would have allowed. The peaceful silence, cool air, and the starlit skies almost made me want to consider farm living. If you ever have the chance check out Hornsby Farms and all the wonderful things they have to offer!

Beautiful skies over the farm.
Farm tables made by Josh Hornsby.
Campfire seating area.
All food, minus the pig, this evening was cooked in cast iron on the open fire.
This little piggy went to market.
Happy plate full of dirty rice, succotash, pork with Beth’s pepper jelly, cabbage with radishes, and broccoli & cabbage crudité salad.