Soil to Supper: A Cornman Farms Dinner

$45/dinner
Special Dinner #93

James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food.  They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself.  Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables.  What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.

Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow.  Varieties are chosen for their complexity of flavor and ability to thrive in Michigan’s climate and then nurtured in a way that embraces the concept of organic. Throughout the growing season, vegetables are prepared and served just hours after being picked.

This dinner celebrates the earliest harvest including first-of-the-season tomatoes, cucumbers, beets, spring carrots, new potatoes and even turnips.

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Starters

Heirloom Tomatoes
Handmade Fresh Mozzarella
Tomato Bead Crostini
Roasted Heirloom Garlic Crostini

Bread

Whole Wheat Pan Bread

Salad

Pea Salad
Roasted Beets & Zingerman’s Creamery Aged Chelsea Goat Cheese
Red Fife Wheat Berry Salad

Vegetables

Grilled New Potatoes
Grilled Summer Squash & Mushroom Kabobs
Roasted Turnip & Carrot
Broccoli Casserole with Hook’s 7-year Cheddar
Grilled Corn with Ancho Chili & Butter
Green Tomato Lasagna

Entree

Curried Beef Kabobs
Spring Lamb Kabobs
Chicken Coq au Vin

Dessert

Fresh Berry Pies
Ice Cream Cake
Green Tomato Pie

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