Our Field to Fork dinner on December 5, 2014 was a huge success!
Guest chef Teresa Callen prepared an incredible meal. She’s a Florida Food enthusiast & self-trained chef with a passion for supporting local farms and food businesses.
A Florida native of Cuban extraction with a few culinary skills up her sleeve, Callen has been providing people with a taste of what this beautiful & bountiful state has to offer through her Under the Table dinner series, Farm to Table Dinners at Swallowtail Farm in Gainesville, cheffing for the Conservation Trust of Florida’s annual fundraising dinner, and now working with Geraldson Community Farm on our annual fundraising dinner.
Caldo Gallego is a traditional soup made of greens, turnips, white bean, and chorizo originating from Galicia, Spain. It is a region of rolling hills with cool, wet weather year-round. Galicia still has many small farms, where family plots of vegetables and herds of dairy cows dot the landscape. Caldo Gallego is the emblematic dish of the region and is eaten any time of the year, nutritious, and is a great way to warm up.
Fresh heirloom tomato and red pepper bisque finished with a drizzle of arugula pesto
Fresh Shucked Oysters topped with a Red Pepper Coulis or a Chorizo Sofrito
AYAWASCA by Darwin Brewing Co.
Ruby color, caramel & toffee, malty, hints of chocolate.
-Gold Medal, Best Florida Beer Competition, 2013.
-Complimentary Foods: Short Ribs, Chicken Skewers
-Grains: Marris otter, aromatic, caramel, special B, chocolate
-Hops: Columbus, Tomahawk and Zeus
Hymn For Her injected us with juiced-up backwoods country blues with a dose of desert rock psychedelia that has been described as Hell’s Angels meets the Amish.
It truly was a beautiful evening filled with fresh food and great company!
Check out the video recap here: