A Farm-to-Table Affair: A 5-Course Meal Using Local Farm Ingredients

image001The Pee Dee Land Trust celebrated their 5th annual Bountiful Brunch Benefit at Darlington, South Carolina’s beautiful Melea Manning House on Lowther’s Lake. We had the privilege of teaming up with local farms to create an incredible menu for their 230 guests.
14-1024x683
The quail roulade with an oyster mushroom ductile and a blueberry reduction was one of the passed menu items with ingredients coming from Manchester Farms and Rebecca Farms. Our cheese plate saw a variety of local ingredients, such as goat cheese, pecans, chicken and figs. One of our classic southern dishes and the third course of the day, the Parmesan Chive Grits Cake, was topped with the freshest shrimp from Independent Seafood and grits from Carolina Plantation Rice. The sweet potatoes for our biscuits came from Ratley Farm and were topped of with the most delicious jam that came from field to jar from Sallie’s Greatest Jams. Our main course, the fourth course of the day, was pork belly provided by Carolina Heritage Farms! Other farms and food sources included Cashua Coffee, Maypop Free Range Chickens, Ward Richardson Honey, Ivory Wilson, Young Pecans, and Kevin Gowdy!
6-1-1024x686
38-1024x683
3-1024x686
12-1024x686

4-1024x409

SIGN UP FOR NEWS, SPECIALS, & UPDATES!