Welcome to The Tiny Chef!
Founder Susanne Dillingham may be small in size but her love of food, wine and farming is tremendous!
At The Tiny Chef, we are dedicated to teaching those with a passion for learning how to prepare beautiful meals using sustainable and practical techniques while supporting local North Carolina farmers.
From cooking classes for all ages to wine education for adults, let Chef Susanne teach you the joys of creating your own culinary masterpieces your friends and family will talk about for weeks to come.
No time? No problem! The Tiny Chef can cater your next event, big or small.
Just email Chef Susanne at susanne@thetinychef.biz to learn more about the services offered or for a complete price list.
It is time for the 2nd Annual ‘Soil to Soul’ Farm Dinner
at Windy Hill Farm
June 2, 2012
**Rain Date is June 3, 2012**
Come and join us for a lovely evening on the farm for the 2nd Annual 'Soil to Soul' Farm Dinner!
The dinner will consist of 6 courses and each course will highlight protein from Windy Hill Farm or Produce from Coldwater Creek Farm.
All of the produce and ingredients for the dinner will be sourced from local farmers and producers.
Dinner will be prepared for you by Chef Craig Barbour owner of Roots Farm Food and Chef Susanne Dillingham owner of The Tiny Chef.
Beer and wine will be served with the meal and will be from local
North Carolina wineries and breweries.
Menu
Passed Appetizers from 6PM to 7PM:
Country Fried Chicken Liver on a Grilled French Baguette
With Smoked Sabayon, Garlic Chives, and Fried Sage
Summer Stack of Fresh Cucumber, Grilled Summer Squash, Vine Ripened Tomato, Field Peas, and Nasturtiums with a Chardonnay Vinaigrette
The Courses will be served Family Style from 7PM to 9PM:
Amuse
‘Bechamella Blossom’
Oven roasted Squash Blossoms with Heirloom Tomatoes, Fresh Garlic, Caramelized Onions
and Béchamel Gratin
Greens
A field green salad composed of foraged and cultivated greens within 10 miles of where you are eating, dressed with the freshest, just picked vegetables and a delightful vinaigrette.
Entrée
‘Poulet Roulade’
Roasted Free Range Chicken Roulade - Roasted, Smoked and Stuffed with Grilled Summer Vegetables, Fresh Herbs and Mushrooms with a Cabernet Sauvignon Sauce
‘Fazzoletti Ripieni’
Hand-made fresh egg pasta in the shape of ‘little handkerchiefs’ stuffed with Sausage and Farmstead cheese, served on top of thinly sliced Zucchini and Summer Squash and finished with a delicate Garlic Scape Pesto
Finale
‘Blackberries en Mousse’
Blackberry mousse served with Toasted Pecan Biscotti, Lemon Balm, and Shaved White Chocolate
~~~~~~~~~
SOLD OUT!
*If you wish to stay at a Bed & Breakfast close to the farm, here are our suggestions.
#1 http://www.sacredgroveretreat.com/
#2 http://www.franklinstreetbandb.com/
#3 "The Inn at Mount Pleasant"
Please call for details:
704-436-9386--- 682 North Main Street, Mount Pleasant, NC 28124
at Windy Hill Farm
June 2, 2012
**Rain Date is June 3, 2012**
Come and join us for a lovely evening on the farm for the 2nd Annual 'Soil to Soul' Farm Dinner!
The dinner will consist of 6 courses and each course will highlight protein from Windy Hill Farm or Produce from Coldwater Creek Farm.
All of the produce and ingredients for the dinner will be sourced from local farmers and producers.
Dinner will be prepared for you by Chef Craig Barbour owner of Roots Farm Food and Chef Susanne Dillingham owner of The Tiny Chef.
Beer and wine will be served with the meal and will be from local
North Carolina wineries and breweries.
Menu
Passed Appetizers from 6PM to 7PM:
Country Fried Chicken Liver on a Grilled French Baguette
With Smoked Sabayon, Garlic Chives, and Fried Sage
Summer Stack of Fresh Cucumber, Grilled Summer Squash, Vine Ripened Tomato, Field Peas, and Nasturtiums with a Chardonnay Vinaigrette
The Courses will be served Family Style from 7PM to 9PM:
Amuse
‘Bechamella Blossom’
Oven roasted Squash Blossoms with Heirloom Tomatoes, Fresh Garlic, Caramelized Onions
and Béchamel Gratin
Greens
A field green salad composed of foraged and cultivated greens within 10 miles of where you are eating, dressed with the freshest, just picked vegetables and a delightful vinaigrette.
Entrée
‘Poulet Roulade’
Roasted Free Range Chicken Roulade - Roasted, Smoked and Stuffed with Grilled Summer Vegetables, Fresh Herbs and Mushrooms with a Cabernet Sauvignon Sauce
‘Fazzoletti Ripieni’
Hand-made fresh egg pasta in the shape of ‘little handkerchiefs’ stuffed with Sausage and Farmstead cheese, served on top of thinly sliced Zucchini and Summer Squash and finished with a delicate Garlic Scape Pesto
Finale
‘Blackberries en Mousse’
Blackberry mousse served with Toasted Pecan Biscotti, Lemon Balm, and Shaved White Chocolate
~~~~~~~~~
SOLD OUT!
*If you wish to stay at a Bed & Breakfast close to the farm, here are our suggestions.
#1 http://www.sacredgroveretreat.com/
#2 http://www.franklinstreetbandb.com/
#3 "The Inn at Mount Pleasant"
Please call for details:
704-436-9386--- 682 North Main Street, Mount Pleasant, NC 28124
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‘Harvest on the Hill’ Farm Feast
In case you missed the 'Harvest on the Hill' Farm Feast, here are the pictures of the evening! Make sure to mark your calendars for the next Farm to Fork event!    |
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