Riffle Bison Farms Appalachian Dinner
📜Menu 📜
Course 1:
Mal’s Fresh Produce Cantaloupe Gazpacho | Blueberry | Basil Oil | JQ Dickinson Finishing Salt
Course 2:
Triple Cooked Pork Belly | Cheddar | Bloody Butcher Grits | Blackberry | Scallion
Course 3:
Duck Bacon BLT | Housemade Duck Bacon | Bibb Lettuce | West Virginia Heirloom Tomato | Garlic Aïoli | Rising Creek Bakery Salt Rising Bread (served farm style in a brown paper bag)
Course 4:
Smoked Riffle Farms Brisket | Sorghum BBQ | JQ Dickinson Nigari Housemade Ricotta | Mal’s Fresh Produce Grilled Romney WV Peaches
Course 5:
Guest Chef Ian Israelsen
Buckwheat Shortbread Cookie | Strawberries | Cream | Toasted Caraway Powdered Sugar
Final dinner for the 2021 Appalachian Adventure Farm to Table Dinner Series. Liz and Jeremy welcomed us to their farm and wow was it beautiful and breathtaking. About two hours into prep work Liz decided to bring out the herd to keep us company while we cooked and waited for the guests to arrive. First off these animals are amazing and I didn’t know I needed to cook a farm to table dinner with bison watching until it happened so I can add that and check that off the bucket list. Huge thank you my crew y’all always make these things possible. I am also very grateful for everybody who comes to these dinners and supports me in my vision of connecting people back to the land through food. As the guests started arriving they were welcomed by cold beer and a huge herd of bison roaming less than 20 feet away from where they would be dining. The largest guy in the leader of the pack was named Elvis and Jeremy estimated he was between 2,200-2,500 pounds. An absolute monster of an animal. I hope this night was magical for everybody as it was for me. Again thank you to everyone involved!
Special Thanks to the following farms:
Mal’s Fresh Produce | Morgantown, WV
JQ Dickinson Salt Works | Charleston, WV
Jackson’s Mill | Weston, WV
And to Liz and Jeremy for hosting the event!