This week we catered a lovely multi-course harvest dinner packed with fresh produce from local farms at Idaho Botanical Garden. The long table was set under a lush canopy of trees that was just beginning to drop its first fall leaves. When guests arrived, they received a chilled glass of Coiled's Rose, part of the local winery's Translations label. They also got to snack on some seasonal passed Wild Plum appetizers, which included mini corn cakes with heirloom tomatoes and mini loaded baked potatoes with house-cured local bacon!
We designed a custom menu for the dinner, which was placed at each guest's seat. Idaho Botanical Garden also provided custom flower arrangements for the table made with seasonal blooms from their gardens.
For the salad course, we served local kale with fresh local peaches and toasted pecans.
For the entree, we served a family-style assortment of dishes, including local sweet corn succotash, heirloom tomato chutney and local beets and potatoes tossed in tarragon and shallot vinaigrette.
The protein, also served family style, was local turkey from Vogel Farms in Kuna. We roasted the breasts and also make a special turkey and pork boudin blanc sausage.
For dessert, we prepared an almond tart dotted with juicy wild plums that we foraged ourselves! The dessert also included a quenelle of creme fraiche that we made from scratch.
As dusk settled on the garden, strings of cafe lights provided a warm glow for guests to continue enjoying themselves into the evening.