A FARM TO TABLE FESTIVAL. . .

It is a joy to have a son whose selected profession is a chef.  His mantra, fresh and organic.
We learned of the event we just shared with him, a few weeks ago.  It was a Farm to Table event held on the grounds of Round Barn Winery and Distillery in Baroda, Michigan.

The rows and rows of grapes were to be seen on the left as we

traveled down this promising country road that would feed us

for the day.

  Southern Michigan is gaining in popularity for the wine being produced and today we sampled quite a few wineries and the various offerings each vineyard had to share.

 It is quite obvious where Round Barn got its name.  Actually, I have never seen a round
barn before.  It was quite charming in its architectural statement. 

Roger (our son) asked us to get there early so parking would not be a problem.

We arrived and saw smoke billowing from the big white tents accompanied by fragrances

that promised an exciting afternoon of tastings.   As we approsched outside grills, firepits and smokers, each chef was putting final touches on his or her delectable selections that would be sampled when the crowd

arrived.  The atmosphere was in high energy mode with everyone making every minute count! 

Roger's sampling would be olive oil toasted baggette slices with mini

heirloom tomatoes, pork cheek slices with Pickled Green Bean

Panzanella with a corn vinaigrette.  It was amazing!!

He also served small slices of red and yellow watermelon that was

sweeter than sweet!!

His sampling table was what he is,  all fresh, fragrant, natural and appealing

The simplest of serving pieces when gathered together and not fancy,

can be so appealing.  Roger is putting his prepped pork cheeks into a hot

pan to simmer and meld flavors even more prior to the crowds arrival.

Showtime, the crowd gathers and a chef's chosen sampling gets sampled!!

The fresh herbs were a perfect addition to the plated sampling that

awaited you.

Background, right, is Rick Gresh of David Burke's Prime Steakhouse, Chicago.

Roger watching over his responsibility of providing the after party foods.  He

has roasted a pig many times in his career and especially for his fare at the

chef's Bar-B-Que, held on the grounds of the Green City Market every year

in July when 70-80 Chicago chefs and for a fee, provide food samplings

representative of their individual restaurants.  It is a 'sell out' every year.

The VIP tent was most inviting and cool compared to the other tents and

offered an antipasto table full of goodies. 

Handmade truffles of various flavors and shapes, including

salted chocolate caramels that were to die for!!

The chocolate apricot truffles topped with a sugared apricot were

also full of flavor.

The confections were those of Katherine Duncan opening her

candy boutique in Chicago in another week.

Rides were available throughout the day for families, children

or just anyone who wished to travel the vineyard.

View outside the wine barn.

Another Chicago restaurant, Markethouse, with a sweet potato

breadpudding that was quite special!

This sampling from Trenchermen restaurant was cool and refreshing

and delicious!!

Soaked and grilled corn all ready for the post party.

 We couldn't have had a better time at this Check Please sponsored event

The food was great, the venue superb and the people all enjoying many

chefs participating in their each and every individual way. 

If you ever have the opportunity to experience such an event, you will never

be sorry!  I promise!

BUT

If you wish to enjoy a wonderful dinner at SOCCA, he is open everyday in

Chicago,  at 3301 N. Clark.  A wonderful European atmosphere with food and

service at its best!  Ask for Mark to even increase your enjoyment at

SOCCA, certainly one of Chicago's best waiters!