Dinner on the Farm tells the story behind eating organic

In the turn-the-table as quickly as possible bustle that can be the dining out experience these days it's not often that the story behind the food can be told.

In her first farm-to-table event, Bridgett Blough, who goes by the Organic Gypsy and is known for her big blue food truck, wanted to tell those stories. The ones that would give those there to sample the food she and Karla Richards created an idea of how the meal came together, where the food came from and some of what went on behind the scenes preparing it.

Some of the stories shared were those Blough told on herself, such as the making of the butter that involved cream whipping in all directions.

There was also her discussion of the BFD course on the menu. "It's not what you're thinking," Blough says as people begin to chuckle when the course is announced. It stands for Breakfast for Dinner--something she always enjoyed at home when she was growing up. In this case pork sausage, potatoes and perfectly poached eggs, all from local organic farms.

There were the stories of those sitting next to one another at the table stretched in the barn at the Eater's Build in Bangor.

A past intern for Eater's Guild there holding his recently born baby (easily the youngest person at the table) told how hard work on the farm and eating the organic fare there trimmed his once pudgy frame.

There was the young man working full-time near Chicago, working to build a sustainable farm near Benton Harbor, and running a nonprofit in his spare time. He just got back from Burning Man, the festival like no others that takes place in the Black Rock Desert of Nevada. He entertained those nearby with discussion of the city of nearly 50,000 that rises each year in the desert to celebrate art, community, self-reliance and self expression.

As might be expected in a group gathered to taste the harvest bounty of local farms there was a lot of food talk--favorite restaurants, least favorite restaurants, restaurant scene in Kalamazoo vs. Grand Rapids. Foodie stories.

And Angie Jackson who presented drinks paired with most courses had a favorite story too. For Jackson telling the stories of the elixirs she serves is as important as serving them. She told of the traditional whisky sour.  

She likes to tell people about the drink because so many are surprised that it predates the United States Civil War. Jackson paired the whisky sour with the Risotto Cakes with Beef Ribs and Shitake Mushrooms because the whisky has a balance of four grains--corn, wheat, rye and barley--that she knew would work well with the risotto. The vanilla maple simple syrup was special for this dinner. The frothy texture of the egg white added to the drink make it one she likes to describe.

More words about the beverages came from Journeyman Distiller--an Organic Spirits Distillery in Three Oaks. And from The Livery, a woman-owned business located in the Arts District of downtown Benton Harbor.

There were stories going on in the out-buildings that house the animals of the farm. A radio played in the chicken coop to discourage predators. "I keep thinking I hear old ladies laughing. But it's not. It's the chickens," someone remarked.

A goat stood on a plank of wood above those lounging in the hay.

The good-natured conversations continued as course after course was served, culminating in roasted goat with collard and potatoes.

Live music being played from the rafters sustained the mood for the evening, as did the vintage plates, the lights strung through the barn and the fabric draped artistically over the table.

Blough's goal was that no one will leave hungry, or thirsty, or wanting more of anything. "I wanted people to leave totally satisfied."

Mission accomplished.

Kathy Jennings is the Managing Editor of Southwest Michigan's Second Wave. She is a freelance writer and editor.

Photos by Devyn Seaman.

The participating organic farms included: Eater's Guild, Aaron Molter Family Orchids, Big Head Farms, Hilhof Dairy, Roseland Organic Farms, Thundermountain Forest Farm and Taylor Made Farm.

The menu:
Appetizers
Michigan Brown Bread with Chevre and Cucumber Walnut Relish
Garbanzo Cracker and Heirloom Tomatoes

Farm Fresh Courses
Seedy Salt and Sourdough Baguettes with Fresh Herb Butter
Chilled Roasted Corn Soup
BFD
Risotto Cakes with Beef Ribs and Shitake Mushrooms
Mixed Lettuces with Raspberry Lime Vinaigrette
Roasted Goat with Collard and Potatoes

Desert
Beer Milkshake
Pear and Apple Tart with Blackbery Coulis and Cardamom Cream

For another view of the meal, please visit here.