I was given a wonderful opportunity to be a part of a blogger event at a local farm to fork restaurant that just opened right down the street from me, Homestead Manor.
Now admitted, I am not a "blogger" I am a nutritionist that likes to share information and always loves to know when my standards of food, connects with pleasure and comfort eating. At times, I am judged by my eating style as being to healthy or boring. Really, I just like to make sure I put the best quality food in my body. That means it falls under the guidelines or organic, non gmo, and local. Homestead allows me to fall under these guidelines and it is also pleasurable and oh so tasty.
We got an amazing tour of the historic home and grounds. We were then taken to my favorite spot, the organic garden. The entire garden is hand watered and is also surrounded by bee hives that help to pollinate the area. When then were wined and dined with an amazing tasting of appetizers, entrees and a refreshing sangria.
HARVEST AT HOMESTEAD
- Summer Harvest cocktail Hendrick's gin, St. Germain, muddled cucumber, lime, rosemary
- Summer Sangria this changes daily - but see one of our sangria recipes on the blog here
- Hominy Hummus Dip roasted red peppers, house-made bread and Homestead crackers
- Brick-oven Bread Basket made inhouse, with whipped herb butter
- Harvest Garden Salad variety of seasonal vegetables and superfoods picked fresh from the farm
- Spaghetti & Meatballs homemade noodles, tre carne, marinara, mozzarella, focaccia (Harvest’s tre carne is a blend of regional farm-raised, hormone-free veal /pork /lamb)
- Primavera homemade pasta, pappardelle, ratatouille, garlic, fennel, zucchini, squash, mushrooms, sage
- Peach and Pecan pizza goat cheese, blackberries, balsamic drizzle, homemade sourdough
- Sausage and Pepper pizza local ground sausage, spicy peppers, mozzarella, homemade sourdough
- Gelato Jack Daniel's + pecan, tiramisu, chocolate
*special notes: Our menu evolves weekly to reflect the Farm's bounty. All fruits, vegetables and herbs are picked from the garden, unless noted. The bread in each dish is made each day by Grace McCarty, the daughter of Joni & Casey McCarty (Homestead agricultural curators). The pasta and spaghetti noodles are made from scratch in the kitchen, daily. The gelato is made by Carlos each day, and the flavors rotate. Executive Chef Charlos is assisted by Kitchen Manager & Chef Donald Counts.
As you can see by the menu we did not leave disappointed. I can't wait to go back and also send my clients here for a wonderful date night.
Do you have a local farm to fork restaurant you like going to? Do you keep date nights healthy or is it anything goes? Let me know below :)