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He then plated grilled Walden Hill pork cheek with the broccoli


we picked and mustard fl owers, garlic scapes and scallions. I have to say – I’m not a huge beef or pork cheek fan – I don’t really love the amount of fat and richness – but his were crispy from the grill and just delicious. And the sparkling Rose beverage pairing was a perfect com- plement. Next up was the wood sorrel weeds over fried egg (just laid from Ethan’s chickens that were walking through the farm and right by our table!). Anything with an egg is a fantastic dish as far as I’m concerned. Last, we were served whole wheat cake made from spelt fl our and buckwheat with lavender honey and currant syrup drizzled on top. Everything was unbelievably delicious. But considering almost all of the ingredients were picked that day – how could it not be!


I highly encourage checking out these dinners, not only for the amazing meal you will have, but for the learning experience and most importantly to support these guys who are truly passionate about what they do. http://www.oinkrestaurant.com/events/ and www.koanfarms. com. https://www.facebook.com/oinkrestaurant/ and instagram (@oinkchef).


Submitted by Dr. Diane Hayden. www.NaturalNutmeg.com 15


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