We just wrapped up our winter dinner. For this latest edition of the series, we partnered with Chefs Opie Crooks & Spike Gjerde from A Rake's Progress to celebrate all of the folks - the farmers, ranchers, watermen and winemakers - who steward our land and our food culture.
Every ingredient featured in the dinner was sourced directly from the producer. No middle men. No purveyors.
Dinner kicked off with ember-grilled local oysters with melted schug butter. We followed with our hummus topped with local seeds and spices - a blend of za’atar, benne and sumac found, foraged and grown locally. Then came a series of plates blending our Middle Eastern pantry with the best of the Mid-Atlantic. The highlight was a shawarma spice rubbed grass fed beef short rib cooked for 72 hours and glazed with beet molasses which we spiked with harissa and finished over the fire.
e all got to share a line up of wines from Old Westminster, a local pioneer in naturally made, low intervention, non traditional wine. These dinners are such a fun way for us to highlight the people, places and things we care about. Thanks for being a part of our community. Until next time!