Gourmet’s Market: Summer Harvest Dinner
An ode to late summer with a menu of tomatoes, eggplant, squash, fresh berries and even watercress this meal was one that will be on our minds for a little while.
We were greeted at the door by Chef Adam Tyler then led to the beautifully set community table. After quick introductions to our new dinner mates Chef Adam spoke about his inspiration for the food we were going to eat and enjoy.
The attentive and charismatic staff served up red and white wine then we were off with Mrs. Knoxfoodie’s favorite course of the night, a watercress and orange soup topped with sprouts. We had never tasted anything like it and boy was it delicious!
The wine continued to pour, almost like we were sitting in our dining room at home.
Course two was a beautifully composed salad of heirloom tomatoes, arugula, carrot, and toasted pumpkin seeds dressed with a sweetly acidic prosecco vinaigrette. There were a few tomato haters in the group but all agreed that this salad made their distain a little less.
We chatted with our new friends and fellow food lovers some more as we anxiously awaited the third course of the summer harvest: pan fried eggplant, basil, crispy capers, and balsamic. The salty capers and colorful orchids made this dish. (For those currently confused: orchids ARE edible!)
Again, more wine.
The main event of this affair was a pan seared chicken with roasted potatoes and grilled vegetables. The surprise of this plate was the lavender honey jus that accompanied the chicken.
We were treated to a house made yogurt (I said HOUSE MADE!) in a parfait with macerated berries and crushed cookies. This yogurt is legit!
We had a wonderful time and met some great people at this first Harvest Dinner at Gourmet’s Market. Chef Adam hopes that this will become a monthly event for he and his crew. All of the produce used in this dinner was locally sourced and it showed. The next one is going to be an early autumn dinner on September 21, 2015. Mark your calendars and call for reservations!