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Farm to Fork 2014 After Action Reports


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Farm to Fork 2014 After Action Reports

Tom from Raleigh | Jun 8, 2014 05:46 PM

This year it seemed like the theme was veggies, glorious veggies as evidenced by the site of only two smoke columns coming from grills.

We arrived at 4:15 to the field for Farm to Fork. My wife and son were in ATL for the weekend, so this edition was just my 10 yr old daughter and I. She's an excellent companion and our tastes are very similar, though she prefers sweet, while I prefer beer. We agree on meat. After taking a few minutes to get set up, we began the first round.
Bull City Burger had bresaola on white bread, which didn't do much for me.
Watt's had a quark ice cream that my daughter thought was made with "pork" or "cork" it was tasty but it mind blowing, and I'm only writing about it because of the rhyming.
Cricket cotton candy at the Pancuito/lil farm tent. This was tasty and inventive. They ground up grasshoppers from their farm into a powder with spices and such. It was a dish with guts.
The Eddy in Saxpahaw had my favorite plate of the night. They did a pig ear crepe with greens from their own farm. It was a great mix of texture, color, and flavor. I will tell you that I had three of them. I would liked to have tried it on a tortilla rather than a crepe as the crepe was flimsy, but it was work of genius either way.
Rose's Meat plate: Rose's Meat Market's tent set up wasn't very intuitive. When I asked what they had, their guy offered to make me a plate, which ended up to be two plates of heavenly charcuterie - he put like five different cured meats on each plate along with some pickles and some house made mustard. I ate a lot at Farm to Fork, but even three hours after the fact, my mouth is watering over the memory.

Lantern's dish was tasty. They did a veggies with curds & whey plate. It was bright, but I'll always pine for the pigtails dish they did several years ago. That was a thing of genius. That said, pork prices are through the roof, so maybe that explains the veggie focus.

Garland did a cellophane noodle dish with beef that was quite tasty.

There were a couple of home brewers called Bond Street, I think, who's beers I enjoyed. This year, they put the drinks out amongst the food tents which I liked better than the old arrangement.

Overall, Farm to Fork was fun and we will return next year.

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