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.