The Starving Artist "Dinner on the Farm" Slow Food Series at Sietsema Orchards
This summer, Sietsema Orchards is hosting The Starving Artist for a series of Chef dinners sure to delight and amaze you. Each dinner will feature a different theme and a different local guest to join the chef in presenting interesting and exciting takes on local food. The dinners will be multi-course, formally plated, in a comfortable, friendly farm-setting. Guests are invited to bring their own beverages in addition to those that will be provided.
Additionally, these dinners will demonstrate the philosophies of the Slow Food Movement-- www.slowfoodusa.org --and will include a donation to our local chapter of Slow Food USA.
AUGUST 16: SUMMER IN THE SOUTH, DIXIE TO THE BAYOU
Dixie Antipasto: dry-cured ham, pear chutney, pimento cheese, mint julep-infused honey, mixed pickled, cornmeal biscuits
chilled peach soup, blue crab beignets, cucumber
spaghetti with summer vegetables, cornbread crumbs
Summer rabbit etouffee: Rabbit confit, carrot slaw, bacon-herb jus, crispy okra, pan-fried cheese grits
Southern-fried chicken, cornflakes, cumin salt, sorghum syrup, buttermilk-bourbon waffle
Fresh greens and tomatoes with lemon vinaigrette
Salted melon ices
"Punch and Pie": lemon icebox pie, chocolate-praline pie, sweet-corn chess pie, sage whipped cream, bourbon caramel, Chatham Artillery Punch
JULY 12: SOUTHERN ITALIAN MODERN
chickpea fritters, bottarga, pickled cucumber, tangerine aioli
"Budino di cocomelo"
chilled tomato-watermelon cocktail, mint, calabrian chile, Campari crème fraiche
"Risotto al nero"
swordfish ravioli "al nero", cilantro, lemon, heirloom tomato, ricotta salata
"Quaglia al Apicus"
grilled quail, honey-wine reduction, smoked aubergine, mint
"Coda alla Vaccinara"
crepinette of oxtail, lemon-bay laurel polenta, bitter chocolate
green salad, verjuice, olive oil
fresh berries, mirto di sardgena, milk chocolate cremeux, sugared rosemary
"Torta della Nonna"
laurel sponge cake, alchermes fluid gel, lemon curd, pine nut gelato, caramelized pine nut crumb
JUNE 14: RIVIERA CUISINE
Chilled shaved pork loin, tonnato, candied lemon, pistachio, parsley oil
heirloom tomato, cucumber, strawberry, peach, basil flowers, black pepper crème fraiche
Nettle- and roasted garlic-filled ravioli, cinnamon, red chile, local feta cheese, cilantro
Creswick farm pork ribs, rosemary polenta, balsamic-apricot jam
Local greens, homebrewed Tavel vinegar, grapeseed oil, garlic breadcrumbs
Pistachio macaroon, fresh local strawberries, rosehip cream
Frozen burnt sugar mousse, hot fudge, salted peanut toffee
Sietsema Orchards (View)
1840 2 Mile Rd
Ada, MI 49301
|Kid Friendly: Yes!|
|Wheelchair Accessible: Yes!|