We had a fun time , and we cranked a lot of food ,all for a good cause and a very enjoyable experience for us and the crowds that really kept coming to the tables for more, engaging in conversation and asking questions…. Along side we were the only table that used finger food in disposable plastic “variations” as most people utilized plates for their setups…We started talking about the setup a while back and brainstormed a lot but we kept it very simple and tried to incorporate the featured ingredient to all of our food …
This is what we provided for the evening….
Local Oysters Flash fried ,Rockfeller sauce
Smithfield Ham, Chala bread, aioli, Cornichones canapes
Local Eastern shore pea gaspatso, creme fraiche, Crystalized ham , Micro greens
Pungo Strawberry in a free form “cobbler” composition with ham and corn/shortbread powder
As an Entree we presented something from the regular menu at the Cellars our version of shrimp and grits with Smithfield ham and local oyster mushrooms(D&D)… The presentation and theme was chosen in order to display an actual item on the menu as you would have it if you walked through the door to dine with us… We did not go crazy with presentation ..Simple and straightforward food ,just like Joe Bartel our chef likes to serve at the cellars on a daily basis…
We were shocked when we were called on stage first in line …We were presented with an award for best use of featured ingredient which was what we aimed for right from start and it was really a great moment for us as it was a justification of a well done job ….. We would like to thank all who participated and the sponsors , all of you that showed up for the event and to support a noble cause….