Monday, February 28th, our local favorite neighborhood restaurant, Cha Bella, invited many from the hospitality industry to their Meet your Maker’s Dinner. What a fun way for the Green Palm Inn bed and breakfast to meet the suppliers that Cha Bella partners with to present their fabulous menu at the restaurant. It was a great meet and greet with local folks before sitting down to another wonderful dinner at Cha Bella restaurant.
First the cheese makers from Flat Creek Lodge Dairy from Swainsboro, GA who shared with us 3 wonderful cheeses, one not even yet named (a cow and goat milk blend). They also displayed the oyster mushrooms grown at the farm Cha Bella uses daily. AND, we got to taste!!!
Moving on we met the folks representing “Hot Young Farmers” of Farmers and Food with Integrity from Sylvania, Georgia. These folks promote community supported agriculture or CSA. This is a system where you help the farm community by making a commitment early in the season. Your advance payment -Farm Trust- is a commitment to buying a portion of your food from their farm. You plant $$, they plant the food! You become a food co-producer. How marvelous is that idea!
Then it was on to Adam’s Farm. Adam offers garden consulting and construction. This may include raised bed farming, in ground gardening, and home hydroponics. Adam preaches the benefits of feeding your family with high quality produce, decreasing the cost of store purchased produce which will pay for your garden and the self sufficiency along with decreasing environmental impact.
Lastly we tasted the artisan breads Cha Bella’s in-house baker produces. Fabulous whole wheat Ciabatta and Italian breads we spread with a honey butter. YUM!!!
Now it was time to be seated to the wonderful food of the evening. Our starter was a Country Ham Agnolotti with crispy leeks and a winter sage cream. The first course choice was Roasted Cauliflower Soup, Ploenta Crisped Local Scallop, or Salad of Roasted Local Beets and Carrots. I chose the soup, which hinted of coriander and hazelnut. Our main course was a choice of Niman Ranch Pork Tenderloin with young garlic and mustard green “mac and cheese”, Local Shrimp and Clam Scampi with spinach, butter pan sauce and creamy polenta, and lastly was a Free Range Pan Seared Chicken with late winter vegetable pot pie. I chose the chicken dish which was o.k., just a bit dry. It had a nice hint of fresh herbs and the cream sauce in the veggies hinted of a sweeten cream. Lastly our dessert choice was Georgia Blueberry Upside Down Cake with fresh whipped cream or Goat Cheese Cake. Of course, it was the cheese cake I sampled. The cake was infused with Savannah Bee honey, which sat on top of a crisp pecan-graham crust served with a strawberry-balsamic reduction.
I could barely walk!!! I think I may have rolled home and fell into bed. Stuffed but happy!
So we sampled, talked, sampled, sipped wine, sampled and ate an entire meal of local fare. We met some wonderful folks from around the city as well as the local farmers who grow our food. Thank a farmer the next time you are out and about buying from one your local producers. They work hard and provide a truly wonderful product for us. Thank you!!!