Exceptional food grown mostly and prepared entirely on site at Eliot Coleman's beautiful Four Season Farm.
At the cocktail reception there was a home-fabricated mobile Wood-Fired Pizza Oven cranking out great garden pizzas: thin whole wheat dough w/ arugula, spinach, garlic scapes and parmesan with Portland's Allagash Brewing Co. White Beer and Farnum Hill Extra Dry Sparkling Cider.
At the table for 140, they served family style: Jonah Crab Amuse Bouche, Summer Veg. Pistou [Blacksmith Rough Cut Cider], Lobster with Chantrelles and Butter, Carrots and Green Beans [Domaine Hippolyte Reverdy Sancerre 06], a simple Tomato Salad with Herbs & Allagash Lambic Vinegar and Straws Farm Grilled Lamb Loin plus Smoked/Pulled Shoulder [Domaine Les Pollieres Gigondas 05], then Fresh Blue and Black Berries over toasted Almond Butter Cake and Basil-Black Pepper Ice Cream [Bartlett Maine Estate Winery Pear Eau de vie that somehow sobered me up for the drive back to Blue Hill].
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At the cocktail reception there was a home-fabricated mobile Wood-Fired Pizza Oven cranking out great garden pizzas: thin whole wheat dough w/ arugula, spinach, garlic scapes and parmesan with Portland's Allagash Brewing Co. White Beer and Farnum Hill Extra Dry Sparkling Cider.
At the table for 140, they served family style: Jonah Crab Amuse Bouche, Summer Veg. Pistou [Blacksmith Rough Cut Cider], Lobster with Chantrelles and Butter, Carrots and Green Beans [Domaine Hippolyte Reverdy Sancerre 06], a simple Tomato Salad with Herbs & Allagash Lambic Vinegar and Straws Farm Grilled Lamb Loin plus Smoked/Pulled Shoulder [Domaine Les Pollieres Gigondas 05], then Fresh Blue and Black Berries over toasted Almond Butter Cake and Basil-Black Pepper Ice Cream [Bartlett Maine Estate Winery Pear Eau de vie that somehow sobered me up for the drive back to Blue Hill].
- adman 8-24-2009 6:15 pm