Seriously. And I’ve now decided that’s the best thing that can happen to a person.
At the Farm to Table dinner we hosted with Colorado Collective and Full Circle Cuisine last Saturday, The Animal Whisperer and I gave a tour of the farm to our 20 guests…and then we did nothing. We did not have to buy the food, prepare the food or clean up after making the food.
Drool over these photos by Kelly Fischer. That’s what I’m doing.
Would you have thought to use the sweet-spicy flowers of an onion blossom from our garden on the smoke roasted Callicrate beef ragu over goat cheese polenta?
The marinated goat cheese salad over toasted bread was TO DIE FOR…it might have had something to do with the white truffle oil. OH MY GOSH!!!
All we had to do was drink wine and EAT the food. Kevin Campbell, the chef in my kitchen, did the rest, AND IT WAS DELICIOUS!
(did I mention I didn’t even have to clean up???)
Note to anyone who might get me a gift in the future: A CHEF. Thanks, that’ll be perfect.
Despite rain pouring and hail pelleting from the sky an hour earlier, the dinner, although a tad bit muddy, was dry. As a typical afternoon Colorado Springs storm does, the sky cleared around 5 and the evening was beautiful. The table…and the farm (if I may humbly add) looked as if they came from a magazine photo shoot.
Yes. I live here. On this paradise. I am the luckiest person I know.
We hope you can join us here for a future Farm to Table Dinner!
– The Goat Cheese Lady