The weekend that was!
The Feed Store, Duluth Fall Festival, and JapanFest
Whew! I’ve had a busy weekend. Too many events going on that it was impossible to go to all of them. Friday, I went to The Feed Store’s farm-to-table dinner. Chef Peter did an excellent job creating a menu showcasing Sweet Grass Dairy. I cannot rave enough about this place. It is simply fantastic. And no, I am in no way affiliated with this restaurant. I just really love Chef Peter’s food.
I’ll condense my review. More pictures can be viewed here. Overall, another superb meal. Oh, and we all got to take home a whole Green Hill cheese!
Amuse Bouche (”Mediterranean Feta” – Cerignola Olive Petal Confit, “Heat” Green Tomato Pico de Gallo – Tortilla Chip): loved the mild cheeses on this one. The pico de gallo provided a slight hint which was a nice touch. The tortilla chips, I could have eaten a whole bag.
Appetizer (Pan Seared Foie Gras, “Lumiere” Stuffed French Toast, Ellijay Apple Sauce): the melt-in-your-mouth, perfectly-cooked foie gras was heavenly and sat atop a cheese-stuffed soft French toast with a very mild apple sauce. Chef Peter gave new meaning to apple sauce with its mild taste and smooth texture. This isn’t baby food anymore.
Soup (Georgia Shrimp, “Thomasville Tomme” Bisque, Berkshire Pork Lardon Toast): this was THE best tomato bisque I have ever had. It had the perfect balance of shrimp and tomato tastes. So comforting. And very flavorful.
Salad (Baby Arugula, Sous Vide Candied Beet, Fried “Green Hill”, Black Pepper Vinaigrette): the slightly-bitter, crisp baby arugula was tempered by the beets that provided lots of texture. The chopped beets had this interesting crunch that you wouldn’t't think it could come from beets. Again, very nice touch. The light drizzle of the vinaigrette tied everything in. The fried Green Hill added bonus. A winning salad, indeed.
Entrée (Churrasco Beef Tenderloin, Grilled Sweet Onions, Black Eyed Pea, Collard Green, and “Sevenwood” Casserole): the tenderloin was another clear winner. Perfectly grilled (churrasco style), served medium-rare, it was fork tender and was very tasty. The accompanying black-eyed peas and collard greens provided a Southern flare and the onions toned down the strong flavor of the greens. The casserole wasn’t cheesy at all but provided just hint of flavor. Excellent dish.
Dessert (“Fresh Chevre” Ice Cream, Scuppernong Syrup, Mint): a perfect exclamation point to a magnificent meal. The goat cheese ice cream was so good, held its frozen temperature up to the last bite, and was sitting on a tiny pool of delicious scuppernog syrup.
Festival Weekend
Loot from the Duluth Fall Festival: 9 loaves of bread and kettle corn
Duluth Fall Festival
JapanFest
There were too many festivals going on but I only went to Duluth, where I’ve been going since I was young and also because I have to stock up on bread. This year was their biggest so far. It is the most organized festival. Sunday, I went to JapanFest where I’ve also been going for years. It’s also a little bigger this year but I’m losing interest on this one. First of all, I can get better food at the participating restaurants themselves. Second, it’s too chaotic. I’ll definitely skip this one next year and go to the Pig Roast in Cabbagetown AND the Chili Cook-Off in Stone Mountain instead.
Pictures from the Duluth Fall Festival are here and from the JapanFest here.
Technorati Tags: The Feed Store, Chef Peter Golaszewski, College Park, Duluth Fall Festival, JapanFest
