A Dinner with Kathy Gunst

We were thrilled to have Kathy Gunst join us for our first collaborative chef’s dinner on Friday, June 7th.  Around our beautiful farm table, 12 guests enjoyed a procesion of spring dishes, all inspired by Kathy’s most recent book, “Notes from A Maine Kitchen.”  Our head chef, Justin Barrett and Kathy collaborated on meal that was not to be forgotten consisting of a bright green lettuce soup with a poached egg, a ramp and mushroom tart with a creme fraiche crust, grilled pork form Terra Optima Farm with braised rhubarb chutney and a strawberry shortcake, made with season’s first berries.  All of the food came out on big, stunning platters in generous amounts, making a feast of a meal.  Kathy read a chapter from her book about hunting for ramps, the most prized of spring foraged greens and we discussed how enjoyable it is to eat in Maine in the quieter seasons.  It was a wonderful start to our guest chef supper series and we thank all of those who attended and hope to see you again soon.  You can buy Kathy’s book in our marketplace.