Following the appetizers, our first course will consist of Organic Heirloom Tomatoes with Georgia-Made Fromage Blanc with an Olive Oil and Balsamic Reduction. The tomatoes are pictured below.
For our second course we will be cooking Woodland Farms Arugula and Duck Salad Orange Supremes with a Red Wine Vinaigrette.
For our third and final dinner course of the evening, we will cook up Grilled Ashley Farms Chicken with Tomato, Eggplant, Lardon Relish, Sauteed Blue Lake Green Beans, and Duck Fat Roasted Baby Potatoes.
We will finish off this dinner with a fourth course of dessert, for which we will have Fromage Blanc Zeppoles with Harold Wimpy's Sorghum Syrup.
The class we are holding tonight stresses the Farm to Table movement because of the many public health, environmental and economical problems that our current mass-production food system can bring about. Farm to Table is all about only consuming local organic foods. Often times, food shipped from afar is not only less flavorful but less nutritional. The produce that is mass produced and sent all over the world can often be genetically modified, and the highly centralized nature of this mass production is incredibly detrimental to the farmers who grow this produce. The Farm to Table movement hopes to see the re-emergence of small, locally owned farms that support the local economy and stress the importance of the seasonality of foods.
