A Poplar Ridge Farm-to-Table Dinner (6.25.11)

On Saturday, I had the pleasure attending my second Poplar Ridge farm-to-table dinner as the official photographer.

For those of you unfamiliar with the concept, a farm-to-table dinner is a meal that is created using ingredients (vegetables, herbs, etc.) straight from the farm you are visiting. It doesn’t get any more local than that, folks.

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As a serious locavore, I get extra excited about amazing events like this.

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And since I’d been to a Poplar Ridge dinner before, I knew the menu and food would be spectacular.

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Upon arriving, I headed straight for the pool house to put down my camera bags and purse and see who was in the kitchen.

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I was so happy to see Jaime and Courtney who had been the chefs at the first farm-to-table dinner I attended in September of last year (click to view that post). The two are not only a dynamic duo in the kitchen but really great people. I was worried last time that I may be in the way of the busy chefs (since I was shooting photos in the kitchen while they were preparing the eats), but they really made me feel welcome.

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Jamie is the Executive Sous Chef at local restaurant Barrington’s. I’ve never been to that restaurant, but after experiencing Jaime’s kitchen skills first-hand, I really want to go!

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While Jamie and Courtney prepared for the dinner, I headed out to take pictures around the flower garden and pool area.

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The guests were served Poplar Ridge’s famed Pimm’s punch, which is a refreshing, fruity concoction.

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And guests were free to roam the pool area…

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…the yard…

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…and the flower garden.

I loved wandering around the pool house and flower garden. They were both so peaceful and beautiful.

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Soon enough, it was time for the dinner to start.

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I headed back to the kitchen to take more food photos.

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Courtney was plating the first course.

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First course: Chilled Cucumber Soup with Spicy Gazpacho Gelee, Maine Crab Salad, Micro Cilantro, and Edible Flower Petals.

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I had so much fun talking food with the chefs who both patiently answered my many foodie questions. Thanks guys! :)

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Second Course: Curried Summer Bean Salad, Bacon, Caramelized Shallots and Cobra Tomatoes.

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Third Course: Roasted Carolina Grouper, Braised Fennel, Spinach and Beet Emulsion.

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Fourth Course: Blueberry Financier with Candied Lemon and Sour Cream Ice Cream

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I didn’t sit at the tables during the meal, but I was lucky to try at least a bite of each course. Wowee, was it good. Chef Jaime (and Courtney) are very talented! :)

One of these days I’m going to have to partake in a farm-to-table dinner…as a guest! I just need to talk hubby into it. ;) I think it would make a fantastic date night.

Thank you Poplar Ridge for letting me behind-the-scenes at your farm-to-table dinner! Click here to check out the PRF web site and learn about upcoming farm-to-table dinners, as well as CSA memberships.

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Have you ever been to a farm-to-table dinner?

If you went to one, what vegetable or fruit from the farm would you most like to see the chef prepare?

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