Harvest to Hearth by Chef Chris Carpenter

As I sit here watching this morning’s sunrise over the farmer’s fields, I reflect on last weekend’s Farm to Table dinner. Thinking about what could have gone wrong or what I could have done differently. Did I spend enough time researching my menu? After all, it was the first event that I had done at Tanglewood Plantation. So of course I was a touch nervous, and thinking the whole time “did I bite off more than I could chew”.

 

Now it is show time! I had been prepping all day and was ready to get this movie started. My culinary journey begins here, where I will explore the menus of what might have been on the table in the 1800’s.

 

I leave you with recipes from Harvest to Hearth. The first is one of my favorites-

Sweet Potato Hash with Sunny Side Up Quail Egg
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Sweet Potato Hash with Sunny Side Up Quail Egg
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Ingredients
Instructions
  1. bring the sweet potato to a boil until fork tender ( drain and set aside
  2. mix all of the ingredients together
  3. pack the mix into a 1/2 cup measuring cup and pack tightly. Place on the center of the plate
  4. cook the quail egg sunny side up and place on top of the sweet potato hash. Serve immediately.
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Roasted Pumpkin Soup
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Roasted Pumpkin Soup
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Instructions
  1. season the Pumpkins with salt, pepper and evoo and roast in the oven at 375 for 45 min to an hour.
  2. separate the seeds from the rest of the guts and sautee with cinnamon, clove and nutmeg
  3. add 1 to 11/2 cups of heavy cream
  4. a splash of Jameson ( optional)
  5. bring to a boil and serve immediately.
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