I know summer is the time to relax on your back porch with a beer and a burger, but sometimes it’s worth it to pack yourself into the car and be treated to something often different and often better (really, sorry, yes) than what we all typically scrounge up in our home kitchens. July 15, from 6pm until about 9 is just such a time.
Rinse off the sand and sunscreen, dab a little lotion on your black fly bites, put on a snazzy shirt that doesn’t feel like the gardening clothes you wore all day, and head to The Community School in South Tamworth for dinner. We’ll be cooking up one of our Slumgullion meals highlighting the best of what our local farmers have springing from the earth.
Here’s how it works: call and make a reservation, saving yourself a seat at a table with other diners or reserving a table for your party. Plan on paying $50 per person, with a nice tip for your student server added on at the end of the meal. Then sit back and savor.
Once you’ve helped yourself to some tangy jalapeño punch, a glass of wine, or a cold brew, a rhubarb seltzer or some icy cold cucumber water, find your table. Your server will help you Get On Board with our literal board of delectables. Split biscuits of wheat flour from Maine farmers and corn flour from the Booty Family Farm become the perch for a deconstructed deviled egg, with or without roe. Karl Behr’s chicken wings are grilled with a burnt scallion bbq sauce, crisping the outside and holding in the succulence. Use your fingers! Counter pickles–spring baby vegs fermented quickly to a bright finish–add crisp satisfaction for this first course.
Next comes a creamy light green garlic bisque swirled with herbed buttermilk, adding tang and lushness at once. Fried green tomato croutons highlight the garlic note and add a toothsome crunch. You may be tempted to lick the bowl.
Baby beet and strawberry salad uses our own ruby reds, sliced into near translucent perfection, allowing you to see each natural swirl. A base of French sorrel adds a big pow of citrus and butter lettuce smoothes it all back. A drizzle of rhubarb vinaigrette (secret ingredient: Young Maple Ridge Sugarhouse maple sugar) pulls together the whole plate, which is as beautiful to behold as it is to eat.
The earthiness of the beets leads you by the tongue to our first entree: beef encrusted in lichen, with baby spinach, Bear’s Head mushroom and a native-spiced Bordelaise. Lichen harvested from the woods behind my house, up Little Larcom meets my mortar and pestle and a few slivers of dried shallot from last year’s harvest. Together these give a woodsy depth and hint of sweetness to Zero Mile Farm’s sirloin. You will never, ever again turn up your nose at this cut of beef which, after a 24-hour, pre-rub marinade, hits the coals for a quick sear, rest, and slice. Yikes. So good.
But you’re not done yet. Go from the subtle hits of rich beef to the big pow of pork gyros with lemon crisped pita and tzatziki. Fresh pork shoulder gets all kinds of friendly with fresh cilantro, walking onion, garlic scapes, beautiful cilantro seeds (aka coriander), and roasted black pepper before hitting the long and slow of our smoker. Sliced thinly and draped over fresh pitas with spikes of lemon zest, creamy cukey tzatziki mellows the lot together. Definitely eat with your hands.
To this point, you’ve worked hard. Settle back for the gorgeous cool whisper of rose petal granita shaved onto a pool of vanilla cream. It’s like ice cream for really, really wise grown ups. For those who require a tiny crunch with dessert, nibble a lightly browned shortbread toast dunked into more pink goodness: rhubarb curd, lemon curd’s beautiful NH cousin.
Farmers in this neck of the woods have already been working hard for months to bring food to this tender place. Thanks in advance to those at Zero Mile, Red Gable, Windover, Booty Family, Tanna, Mad Hen, Rise Up Singing, and The Community School Farms. Thanks, too, to NH Mushroom Co., Young Maple Ridge Sugarhouse, Dube and Robinson Cider and Beverly Woods.
Can you really resist?
Your support teaches kids how to transform food into something that sustains body and soul, gives us opportunities to make something beautiful and share it, and keeps our wonderful school flush. Changing the world, one bite at a time!
Call or email to RSVP. Love to feed you.