Guests Enjoy Farm to Fork to Cork Dinner

Our Farm to Table Dinner held Saturday, August 2 was a celebration of our local farmers, producers, and vintners. We appreciate all those who came out to enjoy a beautiful evening on the farm and to support our Edible Education programs. This is the second in a series of Farm to Table Dinners we will be hosting, so stay tuned!

Many thanks to The Food Shed for sourcing and preparing the meal, and to Bainbridge Vineyards for providing locally grown wine paired with each course. Here is what our guests enjoyed:

Starter: Green curry Dumplings and Fresh Island Spring Rolls accompanied with soy lime chili, hoisin sesame, and peanut dipping sauces
Paired with Siegerrebe 2012

Salad: Butler Green Kale, Laughing Crow cabbage, and shredded beet salad with ginger sesame dressing and Iggy’s kimchee
Paired with Müller Thurgau 2012

Dinner: Salmon Cakes and Butler Green green beans tossed with butter, garlic, and Edamame. Thin sliced roasted potatoes from Laughing Crow with Ponzu sauce, Iggy’s sushi kraut, and fresh sprouts on the side
Paired with Rosé of Pinot Noir 2013

Dessert: Matcha green tea cakes with hand crafted ice cream made with Bainbridge Island Farm strawberries and fresh Island rhubarb sauce
Paired with Raspberry Wine



Leave a Reply