The morning of October 1 was chilly and windy. The weather forecast called for a 50% chance of rain. By 8 am, chef Dave Perry, Bob and I decided dinner would have to be inside. Time for Plan B! As much as we like to dine under the stars, we didn't want our guests to be
miserable so Bob converted our hay storage area/maternity pen into a dining room. Tuscan lights from Eastern Shore Tents and Events, straw bales and some giant mums added a festive ambience to the normally drab space. Bob made a door in the plywood wall for easy access by the catering team. We were ready by the time our 126 patrons arrived at 5 pm.
Guests enjoyed beer, wine, Chapel’s Creamery outstanding cheddar and blue cheeses on the lawn as Jim Stephanson and his band played a delightful mix of jazz and blues. The cows romped in the nearby pasture and
eyed the party. At 6 o’clock, after the band’s customized version of “milk cow blues”, people began to claim their seats in the make shift ball room. Sweet cream of tomato soup with leeks and a dollop of cream and Against the Grain’s amazing artisan breads started the feast. Next, we showcased Colchester Farm’s beautiful arugula and radishes in a simple, yet delicious salad. The main entree, country meatloaf made with St. Brigid’s Farm ground beef, mashed potatoes, gravy and green beans exceeded expectations with many diners exclaiming the meatloaf was better than their own! For those who had room for dessert, Dave made pumpkin and apple pies which he topped with fresh whipped cream. The long neck pumpkins for the pies weighed 25 pounds each. The pumpkins, tomatoes, apples and fresh pressed cider came from Lockbriar Farms. The toasted pumpkin seeds made a perfect garnish.
In between courses, our farmers, cheese maker and bread baker shared the trials, tribulations and successes they have experienced growing their produce and making their products. Next, Chef John Keller from the Kent County High School Culinary Arts program and his student, Alexander Maas talked about the wonderful program that was the beneficiary of last year’s dinner. Alexander stole the show with his honest and inspiring impression of working with the caterer. 
Finally, Captain Andrew McCown described the life changing experience Kent County kids have during a camping/sailing trip on the Chester River as part of the Echo Hill Outdoor School Explore Program. Thanks to the tremendous turnout for the dinner and donations by friends who could not attend, we will donate $3,000 for scholarships to this remarkable program.
miserable so Bob converted our hay storage area/maternity pen into a dining room. Tuscan lights from Eastern Shore Tents and Events, straw bales and some giant mums added a festive ambience to the normally drab space. Bob made a door in the plywood wall for easy access by the catering team. We were ready by the time our 126 patrons arrived at 5 pm.
Guests enjoyed beer, wine, Chapel’s Creamery outstanding cheddar and blue cheeses on the lawn as Jim Stephanson and his band played a delightful mix of jazz and blues. The cows romped in the nearby pasture and
eyed the party. At 6 o’clock, after the band’s customized version of “milk cow blues”, people began to claim their seats in the make shift ball room. Sweet cream of tomato soup with leeks and a dollop of cream and Against the Grain’s amazing artisan breads started the feast. Next, we showcased Colchester Farm’s beautiful arugula and radishes in a simple, yet delicious salad. The main entree, country meatloaf made with St. Brigid’s Farm ground beef, mashed potatoes, gravy and green beans exceeded expectations with many diners exclaiming the meatloaf was better than their own! For those who had room for dessert, Dave made pumpkin and apple pies which he topped with fresh whipped cream. The long neck pumpkins for the pies weighed 25 pounds each. The pumpkins, tomatoes, apples and fresh pressed cider came from Lockbriar Farms. The toasted pumpkin seeds made a perfect garnish.
In between courses, our farmers, cheese maker and bread baker shared the trials, tribulations and successes they have experienced growing their produce and making their products. Next, Chef John Keller from the Kent County High School Culinary Arts program and his student, Alexander Maas talked about the wonderful program that was the beneficiary of last year’s dinner. Alexander stole the show with his honest and inspiring impression of working with the caterer. 
Finally, Captain Andrew McCown described the life changing experience Kent County kids have during a camping/sailing trip on the Chester River as part of the Echo Hill Outdoor School Explore Program. Thanks to the tremendous turnout for the dinner and donations by friends who could not attend, we will donate $3,000 for scholarships to this remarkable program.
1 comment:
The evening was absolutely fantastic and flawless! As a first timer to the dinner, I was overwhelmed by the setting, the food, and especially the contageous enthusiasm of the host and hostess. Thank you for creating the event. I can't wait until next year.
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