On Sunday, May 17th, members of the Athens Land Trust joined us at a special dining event at the The National downtown. Chef Peter Dale prepared a special locally-grown meal and Willa Fambrough of ICookie_ForYou baked a delicious dessert. The proceeds from this event will be used to support projects at the West Broad Market Garden.
Cultivating Community Dinner Menu
beverage pairings for each course
Salad of Williams Farm lettuces, burrata mozzarella, ramps, pecans, roasted carrot vinaigrette
Poached Gulf shrimp, “bloody mary” gazpacho sauce, horseradish crema, compressed celery
Caldo verde: Portuguese-style soup of Williams Farm greens, potato, chorizo-spiced Anderson Farms pork meatballs
Slow-roasted local lamb leg encrusted with Williams Farm herbs, DaySpring Farms wheatberries with local onion veloute, mint sauce
Peach cobbler from West Broad vendor, ICook_ieForYou, served with buttermilk ice cream