Ashbourne Farm dinner at Westport General Store --PR

We have a menu for our first Farm dinner.

May 31 at 7pm Westport General Store is please to host an Ashbourne Farms dinner. We will be featuring our neighbors produce, pork and beef. Layla and Austin Musselman will be on hand to talk about their products and process.

Chef Dave Clancy has developed a wonderful menu featuring the products of Ashbourne Farms

Ashbourne Farms Dinner
A Farm to Table Feast
Amuse Bouche-
Wilted Ashbourne Farms spinach canapé with Kenny’s Farmhouse cheese and Ashbourne Farms bacon -Artichoke Fritters with sweet chili sauce -Sister Shubert rolls with sweet honey butter.

Salad course-
Mixed Ashbourne Farms greens with Kentucky Rose cheese, marinated onions, tomatoes, enoki mushrooms and seasoned croutons with light garlic and fresh thyme dressing.

Appetizer Course-
Slow roasted stuffed Ashbourne Farms pork roulade with wild cherry glaze

Intermezzo-
Lemon Sorbet with fresh mint and Finlandia Vodka

Entrée course-
Old Forester marinated Ashbourne Farms Ribeye with Weisenberger grits and slow cooked Ashbourne Farms Kale greens with sauteed wild mushrooms

Dessert course-
Woodford Reserve Dark chocolate mousse with fresh whipped cream and fresh berries


Cost is $55 plus tax and gratuity

Here is a link to the Ashbourne's web site http://www.ashbournefarms.com/about.html

For reservations please call 502 222 4626. There is limited seating.
Thanks
Will

Sounds amazing!

Sounds amazing!

Indeed it does--can't wait!

Gonna try and make this one...Sounds wonderful. Gotta make sure the calendar is clear first.

Reservations made! Can't wait!

As have I....haven't been out there in ages...should be fun.

Chef Clancy's dinner was all I had hoped it would be and more!

The Artichoke Fritters with sweet chili sauce were the winner of the amuse bouche. Yum-oo!

The salad course featured mixed Ashbourne Farms greens with Kentucky Rose cheese, marinated onions, tomatoes, enoki mushrooms and seasoned croutons with light garlic and fresh thyme dressing. This was a pure symphony of flavor composed by a master. Love Kenny's Kentucky Rose cheese!

While I am not a big fan of most meat and fruit combinations nor pork in general, the slow roasted stuffed Ashbourne Farms pork roulade with wild cherry glaze was my fav of the evening. The wild cherry glazed was a study in sweet and sour.

I'll gladly let lemon sorbet with fresh mint and Finlandia Vodka cleanse my palate any time.

The main course featured Old Forester marinated Ashbourne Farms Ribeye with Weisenberger grits and slow cooked Ashbourne Farms Kale greens with sauteed wild mushrooms. In my mind there are no grits better than Weisenberger. I haven't had a ribeye in ages. If they all tasted like this I would be back in diet big time. However, this yankee has to admit that after one taste she passed the greens to a friend. So sorry.

The Woodford Reserve Dark chocolate mousse with fresh whipped cream and fresh berries served for dessert has blissfully light and filling at the same time.

The drive out to WGS down US42 was an added bonus.

Thank you Chef Clancy!

OK, I'm going to start this off by saying that this is going to be a candid, honest and rather blunt review of last evenings dinner at WGS.........

While I mostly agree with Gayle's assessment of the evening, I did have a couple of things that just didn't sit too well with me, and I think they had to do with timing more than anything.

1) The salad course could not have been fresher, however, the Thyme dressing was a bit sparse, and (just a personal preferrence) Thyme is a very heavy spice and should be used on the spare side.

2) The pork roulode was very good, however, a true, by the book roulode is very thin and rolled meat. Picky point, I know....

3) The Lemon Sorbet intermetezzo was tasty, yes, however, the vodka melted the sorbet itself before it could get to the table, making it soup.

4) The Ribeye was cooked to perfection.....I must admit, I was concerned when I saw how it was plated, but it turned out well.....and I did enjoy the grits.....and the greens and cleaned the plate. No complaints at all with that course.

5) The dessert was acceptable. The "mousse" was a bit soupy (again timing)....

Front of the house service for this event was, in a word, lacking. They did not have enough people to run the courses in time and to handle the cocktails or the checks at the end of the dinner. Plus, my server was so rushed, she overcharge me $60.....went back in after I had paid and Will Crawford corrected the error, but it was one more negitive on the evening.

And I do understand the draw of a band....however, this was more of a social evening than a music evening.....my table of 7 was constantly having to hollar over the music to have a discussion.....

In all honesty, when I do something like this, I want to walk out going "WOW".....I didn't.....it wasn't bad, but for the money, the drive and an event of that calibar, I was expecting a bit more "WOW"....

1) The salad course could not have been fresher, however, the Terrigon dressing was a bit sparse, and (just a personal preferrence) Terrigon is a very heavy spice and should be used on the spare side.

I thought the amount of dressing was "just right." However, this could easily have varied from plate to plate. I'm a big tarragon lover!

2) The pork roulode was very good, however, a true, by the book roulode is very thing and rolled meat. Picky point, I know....

I agree that a roulade is a rolled meat. Mine was a sliced of rolled meat laid on its side.

3) The Lemon Sorbet intermetezzo was tasty, yes, however, the vodka melted the sorbet itself before it could get to the table, making it soup.

I agree that it was tasty. Additionally, I guess the child in me liked the "soup." I spent my hours as a youth "souping" sherbets and ice cream.

5) The dessert was acceptable. The "mousse" was a bit soupy (again timing

) Again, I guess the child in me liked the "soup."

Front of the house service for this event was, in a word, lacking. They did not have enough people to run the courses in time and to handle the cocktails or the checks at the end of the dinner . . . my table of 7 was constantly having to hollar over the music to have a discussion.

Agreed!

In all honesty, when I do something like this, I want to walk out going "WOW".....I didn't.....it wasn't bad, but for the money, the drive and an event of that calibar, I was expecting a bit more "WOW"...

Yeah, but the companionship at our table turned it into a "WOW" for me.

The dinner and the evening was an overall success...enjoyed it immensly, My only piggy back comment on Gail and Bill's post is that the Sorbet (intermezzo) seemed to have been plated a bit early and should have been served in chilled or frozen dishes to counteract the melting caused by the heat and the Vodka. Just food for thought from an old school Chef.