The Farm to Table Dinner tradition continues at Alnoba, but this time we are shaking things up! Join us on Saturday, January 26, 2019 from 6-9PM for this month’s Tide to Table Dinner featuring coastal comfort food!
This one-of-a-kind dinner will be held at Alnoba featuring the award-winning culinary team of The Farm at Eastman’s Corner; with Executive Chef, Jared St. Amand. The Farm at Eastman’s Corner is a community-governed, year-round farm and market, Eastman’s Corner is a model for economic and environmental sustainability, food production, and education.
Eastman’s Corner grows their own ingredients, or buys directly from local farms and artisans, to ensure that your menu includes the freshest produce, dairy, and meats, while supporting our farmer neighbors and local economy. Using fresh local ingredients also helps to preserve natural resources and reduce our carbon footprint by cutting down on the distance our food travels and our dependence on corporate food production. This is meal with meaning!
Be sure to buy your tickets today, this event is sure to sell out, especially since word has gotten out that we were voted best Farm to Table Dinner by New Hampshire Magazine! Come see for yourself!
6-7PM | Reception with Cash Bar
7-9PM | Dinner served in the Great Room
Rock Shrimp Endive
Pan seared rock shrimp with braised Belgium endive, charred shallots and pomegranate and chili reduction
Poached Pear and Goat Cheese Salad
Poached pear over bitter greens with candied walnuts and fried goat cheese, dressed with apple vinaigrette
Pan Roasted Codfish
Pole caught codfish atop thyme creamed corn accompanied by a barley and mushroom crepe topped with tomato jam
Chocolate Pecan Bar
Topped with a pumpkin tuile and cranberry gastrique alongside sweet potato pie ice cream.
Cash bar will be available during the reception, and each course will be accompanied by a perfectly paired wine.
In accordance with our social mission, every effort was made to use sustainably grown foods/ingredients whenever and wherever possible!
Seating is not assigned, and is open seating at large community tables! Reserved seating is not permitted at this time.
A NOTE FROM THE CHEF
Jared St. Amand
Executive Chef at The Farm at Eastman’s Corner
Growing up in New Hampshire hunting, fishing, and gardening with my father was a daily ritual. This created unknowing passion for food and where it comes from. Years later I attended Le Cordon Bleu to study culinary arts. Shortly after at Bouchee’s on Newbury Street in Boston I got my start as a chef and I haven’t stopped learning or teaching since. Letting ingredients and nature do most of the work I get to share my love of food with guests everyday as a chef. The Farm at Eastman’s Corner was a perfect fit for my love of food, getting to use fresh produce from our kitchens backyard or the neighbors’ farms is what I loved about cooking growing up. People have asked me what my favorite cuisine to cook is, and I can’t say there is one. I am attracted to clean, fresh ingredients in any cuisine around the world, and not only the foods but the central point it has in culture.
THANK YOU TO NEIGHBORHOOD FARMS
It starts with the freshest ingredients, and we source the best local ingredients to complete our dishes. Thank you to our friends: