To best conclude our adventures visiting all of the food provider’s farms of Talisker, we had a big feast enjoying each of the products that we saw and sampled the day previous. The creative chefs behind this very legitimate farm-to-table dinner were John Murcko and Zeke Wray.
We tasted the beats that chef Zeke so meticulously picked at Zoe’s garden. These were paired perfectly with a sampling of Rockhill Cremery’s cheese.
We savored every bite of the fresh rainbow trout that the guys at Mountain Valley provided. The trout was breaded in a rye crumb and served over a flavorful vichyssoise with sorrel ramps and micro radishes.
Then we tasted the farm fresh eggs over Zoe’s spring asparagus, the same asparagus we saw growing so vibrantly in the garden the day before.
And if it couldn’t get any better, the lamb came out from Willis Ranch. This spring lamb chop was cooked perfectly with crispy spiced edges and a tender center, served with foraged morels and porcinis.
I almost didn’t want the whole 2-day experience to end but my tummy told me otherwise. Though I was thankful to see them bringing out this Honey Pound Cake which was paired with Slide Ridge Honey’s new CA Cysir dessert wine. A naturally sweet way to end it all.
Two days may seem like a lot of time to dedicate to explaining about the food Talisker is providing but when you start to understand the Talisker brand and the care that they put into every detail, then you understand why they wanted to give us not only a delicious meal but also an experience of their food that we would never forget.
This all looks SO amazing. Zoe’s Garden was our CSA last year and we got such amazing fruits and vegetables all season.
They have such a variety… made me want to do their CSA sometime.