The ingredients for most of the menu came from our farm: ground lamb and ground pork in the meatballs, pork spareribs, leg of lamb with a delicious squash whip, ham/pickle skewers, eggs, milk, cream, butter, apples, and garden produce all mixed in somewhere. Other ingredients were gathered from nearby producers such as the NY Strip Steak and blue corn from Lynn Brakke Organic Farm, pickles and butternut squash from Darin. Desserts of pumpkin cheesecake and fudge were made by Amy K. (chocolate was not locally-grown!)
The Buffet Table was quite a feast to behold but quickly emptied as guests went back for seconds and thirds. I forgot to get a picture of it full; we had very few leftovers.
For most of our guests, it was the first time tasting lamb. We heard many good comments and have new customers to buy lamb meat.
I was most impressed with the creativity of our chef Jason as he took the local food I gave him and turned it into fun new dishes to eat. He inspired me to try new recipes in our home with the seasonal produce that's so abundantly available right now. (I also have plenty to preserve for the winter months...like apples.)
I had thought my apple variety is so small its a nuisance. Jason used the apples to make bite-size baked apples topped with streusal. It frankly was a favorite of some; guests would walk by the table and pop one in their mouth.
I'm afraid I didn't write down all that Jason did so I'm recording this by memory. I hope its fairly accurate. It was very freeing to turn the cooking for the day over to the capable hands of a local chef so I could focus on the farm tour and guests.
I highly recommend Jason!