Last week I had the opportunity to attend one of the famed Farmer In The House dinners, taking place at Blue Hound Kitchen & Cocktails. For those that don't know, local Arizona farmer, Pat Duncan, hosts a series of dinners each year at some of his favorite restaurants around town.
|Farmer Pat Duncan reading us a poem.|
Chef & Farmer come together to create a special one night only menu showcasing the fruits and vegetables currently growing at the Laveen farm. Proceeds from these dinners go to the Association of Arizona Food Banks, to help facilitate their commitment to eliminate hunger.
|Putting the finishing touches on the first course|
The event started with a tasty beef and blue appetizer topped with sweet onions. The blue cheese was smoky which added a nice flavor to this small bite.
Our first course was a Hamachi Crudo accented with smoked caviar and radish, and finished with a black garlic vinaigrette. I loved the freshness and subtle hint of smoke in this dish.
My favorite of the night was the ricotta ravioli paired with beets, fennel and crispy spring onions presented on-top a pepper cress puree. The pasta was superb and expertly filled with just the right amount of cheese.
The main course was a delicious herb roasted rack of lamb served with baby leeks and a crispy zucchini flower. The meat was tasty, topped with a sprinkle of sea salt and cooked to perfection.
Chef Currid's use of carrots in our final dish was stunning and delicious. The carrot cake trifle layered with cream cheese and topped with crispy carrots was the perfect ending to the meal.
These weekly dinners are scheduled through the beginning of June at a different location each week. To find out where the next Farmer In The House dinner will be, head over to Duncan's Trading Company. To enjoy a meal cooked by Chef Currid stop into Blue Hound Kitchen & Cocktails in downtown Phoenix.
This experience was provided complimentary, all opinions are my own.