A Fall Dinner at Goat Island Farm

Starting a field-to-table dinner series has always been a lingering day dream of mine. Meals shared in nature, meals that are prepared al fresco, meals that are eaten under the stars and most of all, meals that bring the community together.

Menu

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Arrival Cocktail // Sensory Portrait - Distillery 98 Vodka, cocchi americano, rooibos tea, tart cherry, lemon, ginger honey

Course One // Caviar Créme fråiche, goat cheese, potato // Wine Pairing: Oiharte Euskal Sagardoa Natural Cider

Course Two // Red Rice with Shrimp poached shrimp, peppers. Kale, okra // Wine Pairing: Aizpurua Txakoli 2019

Course Three // Local Lettuce Salad Smoked oyster vinaigrette, goat cheese

Course Four // Short Rib braised short rib, roasted chili salsa, herbs, blue corn tortilla, pickle // Wine Pairing: Uva de Vida Biografico Tempranillo/Graciano 2018

Course Five // Pepper Crusted Pumpkin blue crab, bernaise sauce, capers, herbs // Wine Pairing: L’Ecluse Cote de Brouilly Vielles Vignes 2017

Course Six // Condor Chocolates Earl Grey Caramel Truffle // Wine Pairing: Convidado de Baco Solera Brandy

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Details

Dinner Series Founders, Maddie Bilderback & Caroline Boone // Farm Location & Produce courtesy of Goat Island Farm of Point Washington, FL // Live Music by Duck Phat // Chef Group, The Side Hustle of Athens, GA // Vodka courtesy of Distillery 98 // Paper Menus by Palm Press Paper Co.

A Spring Garden Themed Dinner: Dinner II of "A Dinner Series"

“Dinners to bring the community together.”

This is our motto at ‘A Dinner Series.’ But more importantly, the heart behind these dinners is to raise money for local charities. At dinner two we had the privilege of raising proceeds for the Food For Thought Outreach. Food For Thought has been working to fight child hunger since 2010, serving students from 32 schools in Walton and Okaloosa Counties, through an-in school backpack program designed to fight childhood hunger. We are grateful to have had the opportunity to serve our community once again at Goat Island Farm and we’re looking forward to dinner three! *wink wink, we may or may not be headed to Nashville! Stay tuned for ticket drop 3!

Menu

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Starter cocktails made with Campesino Rum & Distillery 98 Vodka

No. 1 // Hamachi Crudo fennel kombu broth // Pairing: Akishika Shuzo Omachi Sake

No. 2 // Spring Salad Goat Island farm greens, beet, chevre

No. 3 // Rutabaga & Smoked Fish Rillette crispy kale, black garlic // Pairing: ‘Mirgin’ Reserva Brut Nature Sparkling Cava

No. 4 // Shrimp & Squash Seared shrimp, noodles, cured egg yolk, preserved citrus // Pairing: Sentier Coteaux D’aix En Provence Rosé

No. 5 // Herb Crusted Brisket carrot ginger pureé, wilted greens // Pairing: Boniperti ‘Carlin’ Colline Novaresi Nebbiolo

No. 6 // Passionfruit Panna Cotta cardamom sablé biscuit, black and white sesame tuile // Pairing: Calvados Reserve 3-Year

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Details

Dinner Series Founders, Caroline Boone & Maddie Bilderback // Farm Location & Produce courtesy of Goat Island Farm in Point Washington, FL // Live Music by Chris Alverado // Chef Group, The Side Hustle of Athens, GA // Spirits courtesy of Distillery 98 Vodka & Campesino Rum // Florals by Beachy Blooms 30A // Beverage Group, Better Together Beverage // Paper Menus by Palm Press Paper Co.