One of our inspirations for Sub Rosa Supper Club is the Outstanding in a Field traveling farm dinners held across the country. We had the perfect opportunity to host our first farm dinner on the appropriately named, Season's Bounty Farm. Because this meal was served family-style without our typical six or seven plate changes, we asked everyone to bring their own dinner plate, resulting in an eclectic mix of styles and stories around the table.
We based the menu on August's bountiful produce, much of what was grown on the farm or sourced at the local Harrisonburg Farmer's Market. Cocktail hour started with a loaded roasted beet hummus platter and lemon, cucumber, mint and vodka cocktails in the glen near Linville Creek. Steady rain all day and continued threat into the evening forced us to relocate the main dinner to the packing pavilion deeper on the farm, but still made a lovely, breezy setting with a gorgeous view of the farm. As luck would have it, the sun shone and this particular night was one of the most pleasant all summer.
M E N U
stone fruit salad with burrata and fig-shallot vinaigrette
vietnamese-style grilled berkshire pork rib chops with pickled watermelon salad
fire-roasted potato salad with charred lemons and herbs
heirloom tomatoes with grilled corn and basil-chive vinaigrette
summer squash gratin with salsa verde and gruyere
really good bread with flower and herb butter
buttermilk pie with grilled peaches and basil whipped cream
Photography by Sarah Featherstone Photography.