Minglewood Farm & Nature Preserve
a sunset evening hosted by Bill & Margie Imus
~supper by Chef Harrison Littell~
blanched carrots & fire-roasted baba ganoush
scratch-made lavash
roasted tobago, padron & shishito peppers from Mighty Tendril Farm
with sea salt
grilled peach, heirloom tomato, Buffalo Creek chèvre
ramp pesto oil, Marcona almond crumble, red chard
champagne vinaigrette
fire-roasted Italian fryer stuffed with homemade Merguez sausage
pickled beet puree, sofrito, queso fresco, creme fraiche, pickled radish, Fair Share Farm radish sprouts
heirloom tomato, honey roasted carrots, fermented watermelon radish, shredded chard, chimichurri, preserved lemon oil, Buffalo Creek chèvre
brined & sweet tea braised pork belly from PTB Farm
creamed corn with homemade pancetta
heirloom tomato
chimichurri
homemade chicharrone
peach bourbon upside down cake
salted caramel, creme anglasie, whipped cream
peach & grapefruit mint blossom salad
For more information: Minglewood Farm & Nature Preserve
Supper supported by Five Loaves Catering
Townies 
Great pictures Andrea and a lovely evening with delicious food.
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Thanks so much Ginny! So enjoyed meeting you and I look forward to continuing to cross paths of “good food and drink”!
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How absolutely breathtaking. What a gorgeous mix of nature and delicious cuisine cooked with love and flavor. Thanks for sharing these inspiring photos and dishes!
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It really was, Sara. It felt so good to be back on the farm, doing what we love. 🙂
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Just stumbled upon your blog. What a great looking dinner at our friends at Minglewood. The photos were wonderful and our cheese looked used in so many dishes!
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We are a big fan of your cheeses Robin! I am actually enjoying some farmstead feta right this minute 🙂
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