- GRAV WELDON
- CHEESES: Six and some honey
The one really spectacular culinary spot in that span came Saturday night out at P. Allen Smith’s Moss Mountain Farm, where photographer Grav Weldon and I joined more than a hundred other people for Pumpkin Fest, another Farm to Table event. Of course, everything was gorgeous, including the food prepared by North Carolina based Chef Ashley Christensen.
More on the jump.
As always, I was dazzled by the most functional looking gourmet house kitchen I’ve ever seen. I love that kitchen. I think even Grav was breathless with it.
We also talked with Danny and Jeff with the Heritage Poultry Conservancy. I’ll be sharing more about that fine group later.
And there was that… the cheese. There was a platter of six cheeses awaiting us, including a finely tuned and beautiful Blue, a light goat cheese, darker hard cheeses and a Brie that was nicely creamy and salty. Christensen had paired up the cheeses with locally harvested honey from Marvell. I loved the combination of Brie and honey. It was divine.
Dinner itself was served buffet style, and everyone in their turn got a chance at the simple yet rich repast.
There was also the unusual dish of charred Brussels sprouts, gently sliced and served up with Pecorino cheese and pomegranate seeds. The green salad this combination created was powerfully good; in fact, I had to point out to a couple of our nearby diners they were actually enjoying Brussels sprouts. A lovely combination.
The next such event will come next May. Let’s hope for pleasant weather then and a little rain now — Smith mentioned that Moss Mountain Farm hadn’t had a lick of rain in 45 days. Should be interesting to see what comes next.