Farm Dinner- Westport General Store PR

Wednesday June 29 at 7pm Westport General Store will host a Farm Dinner featuring the produce and meat from Field 51 Produce. http://field51produce.com/

The guest Chef for the evening will be Dan Thomas.

Chef Thomas' menu:

Amuse bouche: Spring Radishes with Herbed Butter and Bourbon Barrel Salt Crostini
Appetizer: Fried Green Tomatoes with Goat Cheese Ranch Dressing
Salad: Slaw Agrodolce
Meat: Lamb Ragout with Zucchini Fritters
Poultry: Herb Roasted Chicken served Family Style with Dilled Carrots & Potatoes
Dessert: Strawberry Fool

A portion of the proceeds will go to the Food Literacy Project www.foodliteracyproject.org

$55 per person plus tax and gratuity.

502 222 4626 for reservations

Nice! I was wondering when we were gonna get a peak at this......looks FANTASTIC Dan!!

Nice! I was wondering when we were gonna get a peak at this......looks FANTASTIC Dan!!

Thanks Chef. I'm really looking forward to working with you. I'll have a couple of really good chef volunteers out to help as well. Should be a fun event. 90% of the menu items are really coming from Field 51, so it will truly be a "Farm to Fork" experience.

Nice! I was wondering when we were gonna get a peak at this......looks FANTASTIC Dan!!

Thanks Chef. I'm really looking forward to working with you. I'll have a couple of really good chef volunteers out to help as well. Should be a fun event. 90% of the menu items are really coming from Field 51, so it will truly be a "Farm to Fork" experience.

Let me and Willie know what you need....we are on it lad!

This menu has me very hungry, looks great Dan!

That looks wonderful Dan. What are you doing with the Slaw Agradolce?

That looks wonderful Dan. What are you doing with the Slaw Agradolce?

I left it kind of ambiguous because I won't be picking up the produce from the farm until Thursday (tomorrow). I will tell you that it will include cabbage

I will be in NJ on the 29th, wish I could come

We still have room for the farm dinner. It was great picking up the ingredients from the farm and checking it out. What very cool place.

For reservations please call
502 222 4626

We still have room for the farm dinner. It was great picking up the ingredients from the farm and checking it out. What very cool place.

For reservations please call
502 222 4626

I am so looking forward to working with Dan/ Michael et al.,,,,How cool is that!! A bunch of bitchen kitchen dudes in one place!!! FUN!!

I would like to thank everyone for coming out last night. It's always great to see familiar faces in the crowd and to meet some new ones as well.

What a fabulous dinner we had last night at Westport--one dish was better than the other!!! Great food and great company. A huge thanks to Dan for planning this and to David C, Will, Michael and Dave K (Field 51) for helping make it happen! Also, this event provided support for the Food Literacy Program.

What a fabulous dinner we had last night at Westport--one dish was better than the other!!! Great food and great company. A huge thanks to Dan for planning this and to David C, Will, Michael and Dave K (Field 51) for helping make it happen! Also, this event provided support for the Food Literacy Program.

Just as Carol stated, the dinner was fabulous. Outstanding food and service. We can't wait for the next one.

Way to go, Danno! Everything was superb and then some. Thank you for putting together this tremendous feed. Of course, having the great products of Field 51 certainly helped.

Now, I love me some radish sammies on buttered bread but the Bourbon Barrel Salt that with added to radish crostinis was a stroke of genius. I can honestly say that I have never had a better fried green tomato and I was the only one at our table who came to that consensus. I think the lamb ragout with the zucchini fritters was my second favorite of the evening. (It's going to be a long time before I taste anything that plays with my taste buds the way the radish crostini.) The herb roasted chicken with the rosemary carrots and potatoes were delish. The chicken had amazing flavor and moistness. However, I do think that you need to work on portion control. That chicken quarter that I had is good for a least one more meal, if not two! Finally, I was a fool for your strawberry fool. I grew up on gooseberry fool and had forgotten all about the sweet simplicity of the dish. I think I will whip up some blueberry fool for this holiday weekend.

As Carol said, "Great food and great company."

I would like to thank everyone for coming out last night. It's always great to see familiar faces in the crowd and to meet some new ones as well.

Great job on all fronts Dan, a well executed gem!!