A real barn burner

A fine time was had by all at the Berry Hill barn in Stratham, NH this past Sunday. Chefs Collaborative and Slow Food Seacoast put on a barn dinner there to celebrate the end of the first year of the Renewing America’s Food Traditions Grow-Out project.

It was a clear, breezy fall day and a chilly night, but the guests were warmed by delicious dishes like Boston Marrow squash soup and smoked brisket with braised turnip greens and parsnip puree, seen here:

brisket for web One of the aims of the night was for the chefs to use as many of the RAFT Grow-Out vegetables as possible from as many of the participating farmers as they could. Wow. From True Red Cranberry bean falafel to pickled Boothby’s Blonde cucumber, this group went above and beyond.   And the volunteers–from cooks and expeditors to servers and dishwashers, were  an   amazing impromptu team. The drinks flowed, the music played, the cooks grilled, and the lights kept going out. People rolled with it.

Despite the difficult growing season and the sputtering economy that closed restaurants and put some Portsmouth-area restaurant workers out of work, the Grow-Out project couldn’t have asked for a better first year in Portsmouth. Thanks to everyone who participated!

Posted by: Chefs Collaborative

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