Tigerlily Events together with No. 8 Kitchen & Spirits of Amesbury hosted a six course farm-to-table dinner among the sprawling sunflower fields and under the twinkling country night stars at Colby Farms in Newbury. The evening was lively and entertaining; the perfect setting to catch up with my Mom and celebrate her birthday! The festivities kicked off with a hay ride pulled by a John Deer tractor through the majestic sunflowers as the sun went down. The tractor left us at the tent where we were greeted with appetizers of locally made cheeses and fresh vegetables paired with a fall harvest sangria.
After we took our seats at the rustic tables arranged with fruits and vegetables, gorgeous flowers, cloth napkins and candle sticks flickering from wine bottles, the courses began. We feasted first on a roasted beet and arugula salad with ricotta salata shavings, followed by corn on the cob loaded with house cured ham. The wine pairings this evening were also local from Flag Hill Winery and Zorvino Vineyards both of New Hampshire.
Filling the tent with a delightful smokey aroma, the hay roasted carrots and broccoli were fantastic. The charred hay flavor was so unique and the vegetables were elevated by wisps of soft prosciutto and dots of pomegranate seeds. Mom and I concurred that the next time we roast vegetables we would have to remember this pairing. It would make an awesome Thanksgiving side dish, too. The pork was slow roasted for FIFTEEN HOURS, yielding incredibly juicy and tender bites from each perfectly carved piece. It was served with a squash puree and roasted Yukon gold potatoes. Lastly, we enjoyed an apple crumble with ice cream and whipped cream, paired with a Baldwin apple mead from Russel Orchards.
Filling the tent with a delightful smokey aroma, the hay roasted carrots and broccoli were fantastic. The charred hay flavor was so unique and the vegetables were elevated by wisps of soft prosciutto and dots of pomegranate seeds. Mom and I concurred that the next time we roast vegetables we would have to remember this pairing. It would make an awesome Thanksgiving side dish, too. The pork was slow roasted for FIFTEEN HOURS, yielding incredibly juicy and tender bites from each perfectly carved piece. It was served with a squash puree and roasted Yukon gold potatoes. Lastly, we enjoyed an apple crumble with ice cream and whipped cream, paired with a Baldwin apple mead from Russel Orchards.
Many thanks and heartfelt gratitude to all who played a roll in this beautiful and memorable evening, especially Tara Nelson who runs Tigerlily Event planning and Chef Chris Jackson of No 8 Kitchen. Here's to many more successful, inspiring and locally sourced events in the future!!
I love outdoor farm-to-table dining. This setting looks gorgeous, the food looks amazing, and I love that it kicked off with a hayride. What a fun evening! Happy birthday to your mom!
ReplyDeleteI think Daisy, that if you ever come to NYC, you should try ABC Kitchen. Right up your alley!
ReplyDeleteWhat a beautiful event. Definitely memorable.
The setting is gorgeous!
ReplyDeleteThis is gorgeous! What a special experience.
ReplyDeleteThis was my 1st farm to table experience. It was truly beautiful & delicious. It was a memorable birthday celebration under the stars in the sunflower farm with my lovely daughter Kristen.
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