Our Trial to Table events are a chance for us to showcase crops and varieties from our farm trials via the talented hands of local chefs. We challenge our chefs to be inspired by our farm trials and to be creative with their dishes. The food is always delicious and our hope is that you experience something new and begin to rethink what our regional food system can offer.
THE MENU
Awo Amenumey
Savory
Gari Fortor Croquettes – Gari (Cassava granules), Corned Beef & Egg Tomato stew, Mixed greens
Fonio Salad (Vegan) – Toasted fonio, Kale, Peaches, Pickled Red Onions, Roasted Cashews, Lemony-baobab vinaigrette
♦
Brittany Kroeyr
Savory
Southern Pea and Sochan Salad with fresh herbs and very good olive oil.
Neapolitan style pizza with Nduja, Summer Squash, Chayote leaves and corn cream.
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Terri Terrell
Savory
Fried Okra – Fried Okra w/ Okra Caviar Aioli
Tomato Sandwiches – Heirloom Tomato Sandwiches (white bread, dukes, s & p) – Tomato Aspic & Charred Corn Salad w/ Squash Seed Oil
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Camille Cogswell
Sweet