Farm to Fork dinner at the Carolina Inn, featuring local produce from Eastern Carolina Organics
Reception
Cane Creek Farm prosciutto wrapped watermelon; Mini BLTs with heirloom tomatoes & homemade bacon; Picked NC shrimp with green tomato cocktail sauce; Fried okra with Pimento cheese.
Jeremy Blankenship, Chef de Cuisine
First Course
Roasted red pepper Gazpacho with black garlic slivers and a sorbet trio of watermelon, green tomato & basil.
Jeff Gompers, Executive Sous Chef
Second Course
Warm goat cheese & new potato tartlet with heirloom tomato, fennel confit, crispy squash blossom with sweet basil dressing.
Chef Todd Dumke, E.C.O
Entree
Grilled Cane Creek Farms beef strip loin; eggplant caponata; fingerling potatoes; green beans; chard, orange pepper broth & red beet syrup. (secret ingredient: bacon fat)
Jimmy Reale, Executive Chef
Dessert
Vanilla Panna Cotta with summer berry compote and blueberries.
Suzanne Menius, Pastry Chef
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Tagged bacon, basil, beef, beet syrup, berry, black garlic, BLT, blueberry, caponata, chard, cohen, compote, confit, eggplant, fennel, fingerling, garlic, gazpacho, glack, goat cheese, green beans, kronick, okra, panna cotta, pimento, prosciutto, shrimp, sorbet, spitzer, squash blossom, strip loin, tartlet, tomato, vanilla, watermelon
