Cooking with Fire: A Dinner at Glidden Point Oyster Farms with Ben Jackson
This past Sunday night, after a month of planning by with the intention to create a space where people could come together to enjoy a heartfelt meal during the pandemic in a safe way, and a rain date rescheduling, we had our first event of 2020 at the farm. Chef Ben Jackson of Drifter's Wife, and his left hand man, Jimmy Leftis cooked for 51 guests over wood fire on our outdoor patio.
THE MENU
Glidden Point Oysters
on the half shell with cucumber mint mignonette
Snap Peas & Cherry Tomatoes
& whatever else looks good from the garden,
with Feta, Sunflower Seeds and Basil
Fire-roasted Leg of Lamb
Over grilled summer vegetables, Farro, Potatoes,
Charred Scallion Yogurt with Lamb Fat Flatbread
Rosa Rugosa Olive Oil Cake
Provenance
Oysters are from Glidden Point Oyster Farms.
Veggies are from Dandelion Spring Farms.
Veggies are also from Bumbleroot Farms.
Veggies are additionally from Two Farmers Farm.
Rose is a gift from Rosa rugosa, foraged.
White Pine is a gift from Pinus strobus, foraged.
Various greens and herbs are a gift from various greens and herbs, foraged.
Thank you to Ben, Jimmy, Alexis, and Acer. We hope all of our guests left with their stomachs & hearts full! Let's do it again soon.
If you'd like to know when the next dinner is, please sign up for our mailing list, which can be found all the way at the bottom of our webpage.
4 comments
The best way to be alerted of our next pop-up dinner is to sign up for our mailing list, which you can do by scrolling to the bottom of this page, and entering your e-mail . Alternatively, our Instagram (IG handle: gliddenpoint) is also where we will post about upcoming events. Thanks all!
Would like to know when you are doing your next dinner!
Would love to be on your mailing list for future dinners!
Those patio chef’s dinner look so awesome! We’d love to catch the next one you host!
Looking forward to it already.
Gale