Warning: Food Porn … Slow Food DC’s 10th Annual Farm Dinner at Clyde’s Willow Creek Farm

Willow Creek Farm

Saturday evening we had the pleasure of venturing out of our normal “drive east into DC” comfort zone. As we headed in the exact opposite direction onto the Dulles Toll Road then onto the Greenway (BTW, when did these tolls get so darn high? What gives?) toward the Broadlands in the late afternoon heat and humidity, I wondered what to expect.  We were about to attend the Slow Food DC 10th Annual Farm Dinner at Clyde’s Willow Creek Farm.  From my previous glance at the menu, it was really truly farm-to-table.

my first drink of the night: REFRESHING!

Lavender Sparkle

Lucky for we veggies (there were a few at my table) at this sold out event that was held on the veranda between the main restaurant and another building housing a bar, the chefs and staff kindly accommodated special needs.  We started the food focused function with three special cocktails including a blueberry julep, a lavender sparkle, and a white peach sangria. I gulped them down so quickly because of the heat, but you gotta love the fresh herbs and fruit straight from their own garden.  We also nabbed various crostinis like heirloom tomato, roasted pepper with anchovy and grilled eggplant with house made ricotta as we took refuge from the heat in the bar area and mingled with some of the other guests.

flowers from their garden were the centerpieces in rustic Ball jars

loved the heirloom tomato crostinis

this venue is ideal (when it's not 100 degrees out) for any type of private function

The courses were brought out one by one with special speakers talking of the meaning behind Slow Food DC, and some of the dishes. We even had the farm’s beekeeper give a presentation so thorough one might think he was working on a Nat Geo special.  Each course had its own chef to proudly claim.  We enjoyed an “unsalad” which was a salad made up of a sampling of Willow Creek Farm fruits and vegetables, deconstructed so we could taste each one.  To complement the first bites, we had Hillsborough Vineyards Carnelian, a smooth sweet white wine from Purcellville, VA.  Next, for those meat eaters, there was a crab boil inclusive of its own bag filled with shrimp, corn, tomato, and fennel and garden herbs.  I had an eggplant flat bread, larger undertaking than what I expected.  To drink there was Fabbioli Una Pera from Leesburg, VA, another white, or the Lost Rhino Wild Wheat Ale (I chose the ale for this and the next course).  Our main course was a big to-do, as Chef Anthony Lombardo of 1789 Restaurant (owned by Clyde’s Restaurant Group) stepped up to show off the suckling pig (to oooo’s and ahhhh’s), assuring the large group that this single animal couldn’t feed all of us, so there were others that were in the back that we’d be eating. Kinda like a wedding cake.  I enjoyed six goat cheese raviolis and everyone had zebra beans and pickled vegetables.  For another white wine taste, folks could have the North Gate Chardonnay from Virginia’s Loudoun County.  The last course (for which I barely had room) was the pastry chef’s hazelnut blackberry tart complete with an out of this world hand cranked creme fraiche ice cream.  To say that this meal was fit for a farm king wouldn’t even be giving it enough credit.

the "unsalad" with eggplant, sorrel, garlic, green bean salad, carrots and apricots

fresh herbs straight from the herb garden

a cold glass of beer did me fine

the eggplant flat bread

crab boil

Chef Anthony Lombardo and his suckling pig

the goat cheese ravioli

main course's accompaniments

holy yummy: hazelnut blackberry tart with this awesome creme fraiche ice cream

To learn more about Slow Food DC, click HERE and to visit Willow Creek Farm, click HERE.

More photos HERE.