We showed up on Friday night in almost pitch darkness at the Goat Farm. Cristina greeted us outside at the parking lot with these two lanterns and quickly escorted everyone to the dining room.
The table...
Zach was putting final touches on the canapes that were, I believe, corn based and delicious.
The first course was celery root veloute, burned shallot, pickled heirloom apple, spiced cider gel, crispy farmers bread.
The main entree was supposed to be beef, but Zach substituted king oyster mushrooms for me. It was served with crispy thyme scented oats, roasted sweet potato, wild mushroom fricasse, queso fresco.
Dessert was parsnip cake, honeyed goat cheese, maple granola, cajeta, smoked sea salt.
After everyone started getting friendly with each other, Zach brought out his honey moonshine and Nicaraguan rum.
Everyone at the dinner LOVED food as we exchanged restaurant recommendations and enjoyed each other's company.
I appreciate PushStart accommodating my dietary requests, as I was the only vegetarian at the table!
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