Today I am back to share some of the details and elements I created for my farm to table dinner, sponsored by door to door organics. As I mentioned yesterday, I invited an awesome group of friends to come to my house for a farm-fresh dinner featuring ingredients and products provided by door to door organics.
To formally invite my guests, I created some printed invitations which I sent out in the mail. Good old snail mail… one of my favorite lost forms of communication. I designed the invitations with the same colors of the door to door organics logo (orange and green) and while they were quite simple, I was happy with how they turned out.
(the invitations I created to invite my guests to dinner)
Another project I put together for my guests were bags of fresh produce to take home with them at the end of our evening. After a trip to my local craft store, I had a handful of super affordable burlap bags to fill with the extra produce I received. Each guest had a mixture of beets, peaches, tomatoes, rainbow chard and zucchini to bring home with them, in hopes of inspiring their own farm to table dishes.
(the burlap sacks I filled with fresh produce for each of my guests to take home with them at the end of the night)
As for the menu, I wanted to cook a meal that would not be labor-intensive the night of our dinner. I wanted to enjoy the gorgeous weather with our guests and not be stuck in the kitchen. I also wanted to highlight the ingredients provided by door to door organics in each dish. After some serious internet stalking for inspiration, I decided to follow a couple recipes and then wing the rest based upon what I thought would pair well together. In case you are interested, below are the ingredients that were sent to me…
–boulder natural meats chicken breasts
–haystack mountain goat and chevre cheese
–red mountain bakery ciabatta bread
–cappello’s gluten-free fresh fettuccine
-local organic mint
-crunchy red kale
-green zucchini squash
I assembled an antipasta plate for guests to enjoy upon their arrival while ryan whipped up a signature cocktail for the evening, honey-whiskey lemonades that were inspired by this recipe. To take advantage of all the gorgeous produce, I prepared a peach, tomato and beet salad with the most-simple but super-flavorful shallot vinaigrette. I then topped the salad with toasted pine nuts, crumbles of rich goat cheese and fresh mint. Yum! Blue kitchen also had a killer recipe for a kale, lemon + pistachio pesto (which I made ahead of time) that I mixed with the fresh fettuccine for a light but filling side. The main dish was roasted chicken breasts stuffed with goat cheese, tons of fresh herbs, garlic and lemon. This dish was a winner in my book because I assembled it all before my guests arrived and then popped into the oven 30 minutes before eating; again less time in the kitchen, more time with my friends. To round out the meal I sliced up the ciabatta bread and of course had plenty of wine and beer to go around.
(our table set with all of our yummy dishes / my bff beth who was a huge help getting everything together for our farm to table dinner)
(beautiful fresh flowers that brought so much color to our backyard / a snap of our meal before it was gobbled up)
As the sun slid behind the foothills and our food settled a bit, I brought out my favorite dish of the evening, dessert. I had a plethora of juicy, sweet palisade peaches from colorado’s western slope that I knew I wanted to grill. I liberally coated them in olive oil and tossed them on the grill, skin-side up for a couple of minutes earlier in the day. Once it was time to assemble my dessert, I tossed the peaches under the broiler to warm them before plating with a huge scoop of vanilla ice cream, some fresh mint and then a drizzle of aged balsamic. This not-too-sweet dessert tasted like the essence of summer and I have since made it at least a handful of times. I did not have a recipe to follow and I was a bit nervous if the flavors would blend as well as I imagined but I can honestly say, dessert turned out better than I could have even anticipated.
(grilling peaches on the bbq before guests arrived / getting a nice char on the peaches brought some additional flavor to the amazingly sweet and juicy fruit)
I said it yesterday but I will say it again, #myfarm2table dinner was such a blast to put together and see come to life. The food was of course the star but the ambiance and guests made the whole night just perfect in my eyes. Again, a huge thank you to door to door organics for partnering with me on this event.
Disclosure: This post was sponsored by door to door organics, however, all opinions expressed here are my own. Thank you for supporting the sponsors who allow me to continue creating new content for South on Broadway!