Our friends at Season to Taste Catering invited us to the new Table at Season to Taste, where they host small private dinner parties, for a farm-to-table holiday dinner. Here’s the menu and a few snapshots of the delicious four course dinner. For more photos, visit the Flickr gallery. More to come on the food and the urbane and modern table dressing we installed before sitting down.
First Course
Roasted Beet Tartlet with Vermont Goat Cheese, Fried Sage, and Candied Walnuts
Second Course
Crispy Confit Quail on Free-Form Butternut Squash Gratin with Grilled Frisee and Cranberry Gastrique
Dinner
Bachelor Hill Farm Pork Trio:
Mustard Crusted Loin with Pear Chutney
House Made Apple and Pecan Sausage
Cider Braised Shoulder
Served with:
Cloth Bound 2 Year Cabot Cheddar Polenta Cake
Seasonal Farm Fresh Vegetables
Dessert
Taza and Callebaut Chocolate, Espresso, and Raspberry Delight
Roasted Beet Tartlet with Vermont Goat Cheese, Fried Sage, and Candied Walnuts
Crispy Confit Quail on Free-Form Butternut Squash Gratin with Grilled Frisee and Cranberry Gastrique
Bachelor Hill Farm Pork Trio: Mustard-Crusted Loin with Pear Chutney, Housemade Apple and Pecan Sausage, Cider-Braised Shoulder
Taza and Callebaut Chocolate, Espresso, and Raspberry Delight with Whipped Cream
Chef Robert Harris with a beet tartlet
Thanks for joining us at The Table. Tasty food matches well with Didrik’s amazing dinnerware and allows our job of making it look great on the plate even easier!
Thank you to Richard and to Didrik’s for hosting such a lovely dinner. The atmosphere was cozy, inviting, and relaxing. The food was amazing (more on that in the next post). And the place settings and table decorations: modern, clean, and elegant. I think the table would be a great place to host a small dinner party or work function, with food more elegant than you would cook at home.