Gluttony for Good.

'Tis the season to eat. Heartily. Locally. Gluttonously. Thank goodness, it's finally sweater weather, because the amazing dinners in which we've been indulging are seriously taking a toll on my waistline—and the holiday eating is just around the corner. I'm hoping a few layers of wool might hide the results of my recent and soon-to-be overindulgences.

My ever-increasing jean size is for a good cause, though. Really. I'm just trying to show my support for local farmers--lending some encouragement, helping ensure the local food scene thrives.

It's a tough job.

Our most recent outing involved an amazing organization, seven brilliant chefs, a dozen local food producers, and a stunning farm—all combining talents to showcase the deliciousness of Upstate South Carolina.

Saturday evening, Peter and I attended the second annual Hub City Farmers' Market Farm Dinner at Live Oak Farms. Live Oak Farms is one of my favorite local farms. Operated by Allison and Chuck Schaum, 80-acre Live Oak Farms not only epitomizes sustainability through the Schaum's commitment to raising heritage breed animals, it also showcases one of South Carolina's most extensive solar panel systems. 

But Allison and Chuck are not only farmers--they also work tirelessly to educate the community about the benefits of organic, local food. The Schaums provide an outlet for organic farmers to sell their goods to customers through Live Oak Farms' onsite store. Additionally, they lend their expertise to various organizations, such as Hub City Farmers' Market and Carolina Farm Stewardship Association, serving on boards, championing food policies, and aiding local farmers in achieving their sustainability goals.

Allison serves on the Board of Hub City Farmers' Market. Hub City Farmers' Market is a not-for-profit organization that works to increase the demand and availability of healthy foods in Spartanburg County. All proceeds from the dinner benefit the markets' numerous programs, such as community outreach that includes school gardens, a Mobile Market that brings healthy food into communities, and educational events to inspire healthy eating throughout Spartanburg County.

Full disclosure: Hub City Farmers' Market is close to my heart. It's where I hang out on Saturday mornings and sell my heirloom plants in the spring. Executive Director Ana Parra is an amazing advocate for farmers and a dedicated leader who has made local, healthy food a reality for Spartanburg County.

And, as is typical for both Ana and Allison—they were in high performance mode Saturday evening, ensuring every detail was perfect—from the entertainment to the decorations to the stellar service. Ana, Allison, and their volunteers and staff not only planned, prepped, and pampered guests—but they also served meals. Truly, I am in awe of their energy. (And their ability to avoid spilling food on diners!)

As is typical for us, Peter and I were late. Some day, in the far off future when the kids are on their own, we may actually arrive at events on time. Maybe.

Probably not.

We were greeted at the “barn” with glasses of sparkling wine: Conde de Caralt Brut Cava. The barn is actually a gorgeous event facility—somehow, I don't believe that horses get to live in that much luxury. The chefs were busily preparing the food, talking and joking while ensuring every plate was perfection.

Of course, because I was starving—I forgot to photograph the hors d'oeuvres. C'est horrible! Let me assure you—they were gorgeous. And delicious.

Hors D'oeuvres

Molasses Cured Turkey Tenderloin with a Black Pepper Rub on a Sesame Cracker

Guinea Hen Galantine with a Muscadine Jelly Glaze on a Saltine

Spoon of Savory Gelee with Duck Confit and Smoked Turkey Offal

Spiced Turkey Salad Profiterole

Chefs:

Patrick Wagner, Culinary Institute ofthe Carolinas

Tim Page, Daniel Morgan Technology Center

Farms Featured:

Bethel Trail Farms, Gray Court

Wooden Shoe Farms, Woodruff

Live Oak Farms, Woodruff

Sweet Potato Bread, Sage Bread

Fortunately, once I assuaged a bit of hunger, I remembered to photograph the rest of the meal. (Sadly, there is always one course that I inhale before I remember to shoot it. I have no willpower.)

First Course

   Chateau de Nages Rosé

Bourbon Glazed Turkey Ballotine, Wild Rice Sausage

Turkey Brawns, Cranberries and Pecans

Chefs:

Patrick Wagner and Tim Page

Farms Featured:

Bethel Trail Farms, Gray Court

PeCANS, peCAUHNS, PEcans...it was much fun to confuse my Swiss hubby with the various pronunciations for the nut that garnished the Turkey Brawns. I choose the second—being a northern girl, but truly—I think it's fair game. (How do YOU pronounce “pecans”?)

Until the past year, I've been a snob about rosé wines. But lately, Peter and I have been drinking a happy little sparkling rosé, which convinced me that rosés do not just come out of a $7.99 cardboard box at fraternity parties. And then—Saturday's Chateau de Nages Rosé was a revelation. A really good, lovely, fruity, not-too-sweet rosé. A grown-up rosé.

I'm completely converted.

(Dear Santa, I've been a good girl this year. Please bring me a pretty bottle of Chateau de Nages Rosé. I'm sure that if the elves can't help you, Brendan Buttimer, our MC of wines from Total Wine in Greenville, can sneak one in your sack for me. Thank you.)

 

Second Course

  Chateau de Nages Nimes Blanc VV

Mulled Cider-Braised Pork Belly with Pumpkin Pecan Couscous, 

Roasted Beets and Apple Butter Puree, Micro Greens

Chef: Stephanie Tornatore, City Range Spartanburg

Featured Farms:

Brick House Farms, Gaffney

Hughey Farms, Boiling Springs

Parson Produce, Clinton

Granjammers, Greer

Easler Farms, Spartanburg

For most of my life, I did not eat pumpkin. In fact, I thought it was on my most disliked foods list. And then, a miracle—a year ago, at our monthly book club (which is as much about the delicious food shared with friends as it is about book discussions), a friend made a scrumptious pumpkin dip. And I fell in love. How did I live for such a long time without eating pumpkin?

The adorably presented couscous was the quintessential taste of autumn. Earthy, spiced perfectly to taste of soon-to-come Thanksgiving dishes, it was one of my favorite treats of the evening. Pair it with pork—how can you go wrong? Sheer deliciousness. Dear Chef Tornatore, could you please come to Thanksgiving dinner—oh, and if you'd like to bring the couscous along, I'm sure we could find a place for it!

Third Course

Val do Sosego Albarino

Roasted Golden Beet Salad

Baby Rocket and Micro Lettuce, SC Pecan Crisp, Goat Cheese Mousse

Mission Fig and Blood Orange Extra Virgin Olive Oil-Balsamic Reduction

Smoked Bacon and Lentil Ragout

Chef: Tray Mathis, Converse Deli and Tee 19 Bar and Bistro

Featured Farms: 

Parson Produce, Clinton

Easler Farms, Spartanburg

Split Creek Farms, Anderson

Chef Mathis' ragout—rich, smoky, earthy—is the ideal chilly weather comfort food. I truly could eat it as an entire meal. The problem is—Peter and I should have fasted prior to the dinner. With hors d'oeuvres, five courses, scrumptious homemade bread, and much, much wine, at some point—there's just no more room. Honestly, if I could make one recommendation to improve the event, it would be this: guests must dress in pajamas. Equipped with stretchy PJ bottoms, I may have been able to fully indulge in every bit of each course. Instead, by the third course, I tried to remember the philosophy of French Women Don't Get Fat: savor the flavor, enjoy bites, but don't gorge.

Too late. Sadly, I gorged.

And it was heavenly.

But painful.

Dissecting the flavors of the salad, I was amazed at the chef's creation. As someone who fought domesticity for a very long time, I've finally learned to enjoy cooking. Sometimes, I even get wild and—gasp!--don't follow a recipe. Still, how does a chef decide to pair mission fig and blood orange, olive oil and balsamic vinegar to make a delicious reduction? Looking at those ingredients separately would never inspire me to create the beautiful sauce Chef Mathis served.

Perhaps this is why I am not a chef.

(I am very grateful for chefs.)

I'm also in awe of Chef Mathis and his amazing energy. We were excited when he opened his Westside restaurant and are frequent visitors to Tee 19. In fact, we spent many meals there during the summer when our kitchen was under construction.

Thank goodness for Tee 19!

I can't wait to see what project Chef Mathis will pursue next.

Fourth Course

  Sonoma Cuvee Pinot Noir

Duet of Pan-Seared Venison and Turkey

Sweet Potato Gnocchi, Swiss Chard, Wild Rice, Pecans, Apples

(And a mystery sausage...)

Chef: James McCallister, Milliken Guest House

Gerhard Grommer, Gerhard's Cafe

Featured Farms

Bethel Trail Farms, Gray Court

John Smith Hill Farm, Clinton

Easler Farm, Spartanburg

Granjammers, Greer

Live Oak Farms, Woodruff

I don't like sweet potatoes. I know, I know...how can I possibly call myself a locavore if I don't eat sweet potatoes? I've tried them every way imaginable. Baked, roasted, fried.

Obviously, I've never tried sweet potato gnocchi.

Oh. My.

I like sweet potatoes! I do! I like them, Sam-I-am!

Really, I could eat sweet potato gnocchi at every meal.

But wait--let's not forget the luscious turkey and (don't think about Bambi, don't think about Bambi...) venison.

I mean, honestly—is it even fair to serve so much delicious food on one plate? As a fourth course?

No, I'm sorry—it's not.

I think I should have been fasting for a week, and then perhaps I could have savored every bite of this beautiful melody of flavors.

Each bite was extraordinary.

I can only wish that our Thanksgiving turkey tastes even a tenth as delicious as what we ate Saturday night.

At this point, the size of my stomach seriously rivaled my dinner companion's, who was seated to my right.

Her baby is due at Christmas.

Fifth Course

 

R.J. Rockers Star Spangled Stout

Spiced Pumpkin Napoleon, Pear Sauce

Chef: Anastasia Kaminski, R.D. AndersonTechnology Center

Featured Farms:

Hughey Farms, Boiling Springs

Poppy's Patch, Boiling Springs

Live Oak Farms, Woodruff

I am in love.

Honestly, look at it.

Look at the maple leaf, for crying out loud!

Look at the layers!

Look at the lovely, swirled chocolate and perfectly drizzled sauce!

Dear Chef Kaminski, please come live with us. I can't pay you, but I can give you fresh eggs from our hens and veggies from our garden. Does it sound like a good deal? You don't have to cook for the kids, because they don't eat anything, anyway.

You can just make this beautiful dessert every day. OK?

Please?

I have to admit—I passed on the stout. One sip was the perfect pairing with the dessert, but there just wasn't any more room for a big glass of stout.

And we all know I'm not going to sacrifice dessert for stout.

Next year, someone please remind me:

No eating for a week prior to the Hub City Farmers' Market dinner.

Or else, I'm going to embarrass myself and bring doggy bags next year.

Cheers to Hub City Farmers' Market, Live Oak Farms, all of the chefs and producers—thank you for a lovely, delicious evening! Can't wait until next year!

XO ~

Julie

Outstanding in the Barn.

Remember last week, when I wrote about my crazy issues with expectations? Well, after attending the amazing dinner produced by Outstanding in the Field at East Fork Farm, I assumed that no local farm-to-table event could possibly compare to Chef Dissen's delicious meal.

I was wrong.

Take one noble organization: Hub City Farmers' Market. Add 14 local producers, seven prestigious chefs, a wine expert, a dozen volunteers, a lovely location with delightful hosts, and you have the recipe for a fabulous evening.

The first annual Farm Dinner organized by Hub City Farmers' Market is proof that commitment to a cause inspires excellence. Hub City Farmers' Market is a not-for-profit organization, unlike Outstanding in the Field. The proceeds from the dinner benefit the organization's community gardens and farmers' markets, as well as the Mobile Market, which takes local, healthy food to several locations in Spartanburg County. The mission of the Hub City Farmers' Market is to increase the demand and availability of healthy food in Spartanburg County.

The Market staff are terrific people. Dedicated. Creative. Eager to introduce local producers to the community and, in the case of the Farm Dinner, the community to the producers. Foodies unite with farmers, bakers with buyers. Executive Director Ana Parra leads the organization, and her talents are instrumental in the growth of the market and its programs. The amount of preparation and attention to detail required for the inaugural farm dinner is a full-time job.

Live Oak Farms in Woodruff, SC, provided the perfect venue for a farm-to-table dinner. The hosts, Allison and Chuck Shaum, are committed to sustainability. Not only do they specialize in pasture raised, heritage breed animals, but their farm is a prototype for solar generated energy. The farm store, which stocks organic products, locally produced meats, certified naturally grown produce, and South Carolina seafood, is powered entirely by solar energy. Solar panels charge the electric fences surrounding the fields. The Schaums don't just talk about the environment—they protect the resources that provide their livelihood.

Did I mention that they are genuinely nice people? Allison is the kind of person who remembers everyone's name, who takes the time to listen to the crazy ravings of a customer who fears preparing her first organic, free-range turkey for Thanksgiving. She's also the mother of four children, so she's good at managing her high-maintenance customers like me.

I wish she lived next door.

After dropping Kristen off in Duncan for a sleepover and taking Michael to Simpsonville to spend the night with my sister and niece, we actually arrived at Live Oak Farms on time. Shocking. It's amazing how Peter and I are motivated by food...

But we weren't alone. The Schaum's barn was crowded with locavores, eager to support the cause. Or, perhaps the attendees weren't as altruistic as I imagine. Maybe they just wanted to feast. And drink.

No matter what the diners' motivations, they wouldn't be disappointed.

The setting was actually more formal than the Outstanding in the Field dinner. I know you're thinking: barn = formal? Really? OK, skeptics, take a look at the lovely tables...with assigned seating.

Our tablemates were terrific—two producers (Frances Davis from Windmill Hills Farm and Daniel Parson from Parson's Produce) whose vegetables starred in several of the courses, as well as the publisher of Edible Upcountry and the new business manager of Converse Deli. I've known Daniel through Hub City Farmer's Market, and he's an incredible source of information about organic practices. Plus, he's just a really good guy who beams when he talks about his baby.

I hope he snuck some dessert home for his wife, who stayed home with baby Ben.

Samantha Wallace is the force behind the Upstate's newest publication, Edible Upcountry. If you haven't seen the magazine yet, you can find copies of the premier issue at many local retail sources, including Live Oak Farms. The Upstate needed this publication—a source that brings providers and customers together, much like farm dinners. Through the publication, though, you can find more detailed, personal information about the growers, producers, and people behind local foods. It's a terrific resource, and I'm not just saying it because of the article about my seed saving venture.

Really.

While the food is, of course, the enticement for the farm dinner, the best entertainment is to watch people coming together in an effort to support one another. For instance, Daniel and Samantha had not previously met. I'm not sure how that's possible, but the dinner provided an opportunity for them to meet and talk a bit of shop. The manager of Converse Deli was equally happy to meet Daniel. Converse Deli supports local food, to the extent that they recently invested in a 10-acre farm. Until the farm produces the amount of food they require for the restaurant, Daniel might be a source.

All of this synergy occurred just at our table. Who knows what relationships formed among the other guests?

Back to the food.

Oh. My.

Is it possible to have too much food?

I tried to pace myself, really, I did. But with five courses paired with delicious wines, plus amazing breads (my downfall), plus dessert...I think I'm still in a food coma three days later.

Honestly, when there are seven chefs involved in a dinner, each course is designed to showcase that chef's talent. It's like “Top Chef,” but in this case, it's a friendly non-competition to benefit a good cause. Still—each chef wants to make certain that his or her course is delicious. And memorable. Our talented chefs included:

Patrick Wagner, Culinary Institute of the Carolinas at Greenville Technical College
Tim Page, Daniel Morgan Technology Center
Gerhard Grommer, Gerhard's Cafe
Stephanie Tornatore, City Range
James P. McCalister, Milliken Guest House
Tray Mathis, Converse Deli
Anastasia Kaminski, R.D. Anderson Technology Center

Wine Pairings
Tony Forest, Carriage House Wine

We began with the Charcuterie tray. Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie is a French culinary art dating to the 15th century. Originally a method to preserve food prior to the advent of refrigeration, it typically refers to pork specialties such as pâtés, rillettes, galantines, and crépinettes, which are made and sold in a delicatessen-style shop. 

First Course: Charcuterie
Country Souse, Cajun Cured Pork Loins, Pork and Sweet Onion Rillets, Daube of Pork with Greens, Pastrami Cured Cottage Ham, Rustic Pate
Pickles/Condiments:
Boiled Peanut Relish, Garlic Pickled Okra, Bread and Butter Saffron Turnips.

Breads
Rosemary Sour Dough with Black Pepper and Live Oak Farms Asiago
Bee Well Honey and Wheat Sour Dough with Pecans
made by Tim Rogers

La Marca Prosecco

Boiled peanut relish? Oh. My. 

Who would have thought?  

OK. Honestly, I could have stopped here. Between the meat and the bread, I was in heaven.

I'm so glad I didn't.

Second Course:
Smoked Carolina Sunburst Trout with a Crayfish Butter on Toasted Brioche served with a Matignon of Brunoise Garden Vegetables and a Lime Coriander Vinaigrette.
Artisan Pinot Noir

How does one make Crayfish Butter?

You know, I don't really care. The trout and butter were scrumptious.

Third Course:
Broth from Rabbit and Chicken Served with Rabbit Loins Wrapped in Pancetta
Ravioli with Rabbit Confit and Sliced Butternut and Wilted Mustard Greens.
Rockhouse Viognier

 

This course won the showmanship award, with the broth poured at the table. The scent alone added about two inches to each of my thighs. 

The ravioli? Mmmmm.

Fourth Course:
Crispy Okra Salad ~ Crispy Okra, Mizuna Greens, Turnips, Hericoverts, Cilantro, Carrots, Red Onion, Tossed with Honey Cumin Vinaigrette.
La Playa Cabernet Rose

Delicious greens, courtesy our tablemate, Daniel, expertly prepared by Chef Stephanie Tornatore from City Range. 

Crispy fried okra is my new favorite food.
  

Fifth Course:
Seared Manchester Farms Quail Breast with a Local Corn and Fresh Bacon Succotash Topped with a Fig Gastrique
Artisan Pinot Noir

Or maybe my new favorite food is corn and bacon succotash. Bacon added to anything is good, but the corn was amazingly fresh on its own. My dad, a former farm boy, was a corn connoisseur. I know good corn.

At this point, I had a hard time sitting upright in my chair—and it wasn't due to too much wine. I needed a walk. Or a nap.

And then this arrived...

Dessert
Apple Franzipan Crumb Cake with Wine Poached Apples, Cinnamon Calvados Crème Anglaise and Toasted Candy Pecans.

And the cheese plate... 

Split Creek Goat Cheese and Apple Pecan Truffle, Blue Cheese with Caramelized Pear, Happy Cow Ricotta
JK Solstice Hard Cider

Oh. My.

Anyone who knows me also knows that I never leave dessert. Dessert is my favorite course.

I couldn't conquer it. I ate half, wanting to lick the plate clean of the crème...and tried to figure out how I could sneak the rest of the cake home.

I apologize to the goats and the artisans who produced the cheese plate. It was lovely, but I already looked and felt about eight months pregnant by this point in the meal.

Besides trying to figure out how I could discreetly take my dessert home, I was also trying to determine how I could get Peter to carry me to the car.

Unfortunately, Peter made me waddle to car on my own.

When we left, the party was still going strong. Chefs mingled with diners. Exhausted volunteers finally relaxed and drank wine. Shoppers visited the Shaum's farm store for more food...

More food? Who could possibly shop for food after eating five courses???

...and Peter and I went home, where I happily put on my oversized PJs...

Note to self: never wear control-top tights to a multi-course farm dinner.

Ouch.

Oh. My.