Farm to Table

To my visitors:

Thank you for visiting my website. The purpose of this section (currently anyway) is to fulfill a requirement for a culinary class assignment. I am in the very final stages of Culinary School. This last class is Farm to Table. I am using the blog section of my site to post a menu for a Farm to Table restaurant. This is not what you will find in the pizza shop. However, I could potentially see something like this developing in the future, maybe. I live at the foot of Lookout Mountain. It's a beautiful spot where I grew up and also raised my family. I have the beginnings of a vineyard, muscadines and blackberries at this point. Who knows? Maybe at some future date, I could have a F2T restaurant there as well. If I did, the menu would look something like this:

Spring Menu

Course 1: Small Bites

Bacon Wrapped Asparagus in a Balsamic Vinaigarette

Our humanely raised pork and greenhouse asparagus

Course 2: Cold

Homemade Mayo Slaw

Mayonnaise from our hen's eggs and cabbage grown in our greenhouse

Course 3: Hot

Miso Soup with Pork Belly, Broccoli and Green Onions

Fermented Soybean that is the base of many soups from the Orient. Our Pork. Broccoli and green onions from our greenhouse

Course 4: Salad

Hydroponic Buttercrunch Lettuce with boiled eggs, mushrooms and sprouts

Lettuce from our hydroponic greenhouse, eggs from our hens, mushrooms and sprouts from our greenhouse

Course 5: Entree

Braised Beef Tacos with Radishes, Green Onions and Garnished with fresh Cilantro

Our own beef. Radishes that we raised last fall, green onions from our greenhouse and hydroponic cilantro

Course 6: Cheese

Smoked Mozzarella and tomatoes

Mozzarella from Millican Family Dairy Farms. Tomatoes from our greenhouse

Course 7: Dessert

Sweet Potato Pie with fresh whipped cream

Our homegrown sweet potatoes from last Fall's harvest. Whipped Cream from Millican Family Dairy Farms

Beverage: Muscadine Wine

Semi-sweet Muscadine Wine

Sweet Black Muscadines, picked from our Vineyard at their peak ripeness, the Taste of the South

Fall Menu

Course 1: Small Bites

Steamed Brussel Sprouts with Freshly shaved Parmesan

Brussel Sprouts from our greenhouse. Parmesan from Millican Family Dairy Farms

Course 2: Cold

Apple and Fresh Berry Salad with a light Yogurt Sauce

Apples from Ellijay GA. Berries from our bushes.

Course 3: Hot

Corn Chowder

Fall Corn Crop. Dairy from Millican Family Dairy Farms

Course 4: Salad

Curly Lettuce with apple sticks and a light herb vinaigrette

Lettuce from our greenhouse. Apples from Ellijay, GA. Herbs from the hydroponic greenhouse

Course 5: Entree

Smoked Pork Shoulder with apple butter BBQ sauce

Our pork and Ellijay Apples

Course 6: Cheese

Smoked Cheddar From Millican Family Dairy Farms

Course 7: Dessert

Blackberry Cobbler with homemade vanilla ice cream

Homegrown blackberries and vanilla ice cream made from the milk produced at Millican Family Farms

Beverage: Blackberry Wine

Dry Blackberry Wine made from our homegrown blackberries. Southern in a wine glass