Pharsalia was happy to host our third Farm-to-Table dinner on a beautiful early fall evening this September. The fall focused dinner featured the abundance of summer as the season wound down. Dinner was prepared by Chef Tucker Yoder, and local wineries provided libations.
Cocktail hour featured freshly harvested oysters from the York River. Veritas Vineyard provided a terrific sparkling Rose' to pair with oysters both served raw, and steamed. Sauces served with the oysters included Asian Pear and Cucumber relishes prepared by the chef. Gabrille Rausse Winery also joined us for cocktail hour (in the middle of their busy harvest time!). They provided tastings by the winemaker himself, and had bottles available for sale.
Foxie and Dick Morgan, owners and caretakers of the historic Pharsalia home welcomed guests to dinner as the sun was setting, and our awesome serving staff served a fresh plated salad followed by Chef Tucker's dinner, family-style. Highlights of the dinner included roasted Autumn Olive Pork served over a bed of local grits, perfectly crispy green beans with potatoes and Pharsalia's own hard boiled eggs, and Ragged Mountain Trout in Virginia Vinegar Works Malt Vinegar.
Following dinner was a live auction benefiting the ongoing restoration of the Pharsalia home, and dessert by The Hungry Fox Den was a warm Apple-Cranberry bread pudding with a ginger creme-anglaise.
All proceeds of Pharsalia's 3rd Farm-to-Table dinner will benefit the restoration of the chimneys on the historic house.
Stay tuned to our calendar of events for information regarding Pharsalia's upcoming workshops, and next years Farm-to-Table dinners.