Supper Club at Heather Ridge Farm June 27
Enjoy a fiercely local food experience! The table is on the farm.
Chef Rob Handel creates a spectacular 5 course dinner using the meats and poultry of Heather Ridge Farm, combined with items from his own and the farm’s garden, other local produce and local dairy products. Many menu ingredients are foraged as well.
Start with great mountain views. Open your favorite bottle of wine. Meet your dinner companions. During the warm summer months, dinner is outside under lit umbrellas under the stars. When the weather is inclement, dinner is served in the solar-powered 1820s farmhouse.
Each Supper Club has a unique menu. Sample menu from June 13:
June 13 Supper Club
Welcome
Aperitif
Honey Almond Soda
First Course
Sweet Pea Gazpacho
Barber’s Farm sugar snap peas blended with nettle and knotweed stock,
and topped with salt cured locust blossoms
Second Course
Dolmas
Wild grape leaves stuffed with fermented spelt berries, herbs from our garden, and ground goat.
Served over burdock shoots, lambs quarters tabouleh
Third Course
Pasta
Hand made pasta filled with mushroom ragout and farm made ricotta cheese, and served in consommé
Palate Cleanser
Root Beer Sorbet
Entrée
Chicken Roulades
Chicken roulades stuffed with arugula pesto and topped with corn relish.
Served over Anson Mills grits along with wilted Barber’s Farm spinach
Dessert
Panna Cotta
Traditional egg white panna cotta enriched with farm made mascarpone cheese and
topped with Story Farm strawberries macerated in black locust blossom champagne.
Beverages:
Root Beer, Seltzer with Lilac and Spruce Bitters
Dinner is $75 per person plus tax and gratuity. Reservations can be secured with a credit card by calling Carol at 518-239-6234.
Schedule for 2015
Sat., June 27
Sat., July 25
Sun., July 26
Sat., Aug 22
Sun., Aug 23
Sat., Sept 26
Sun., Sept 27
Sat., Oct 17
Sun., Oct 18
Sat., Nov 7
Sat., Dec 5