Gardens to Tables

August is time to:

Harvest Your Warm-Season Crops 

We've reached the height of the summer growing season, so harvest, dehydrate, cold-store, can, freeze or preserve any surplus crops as appropriate.

Our Favorite Books

Advertisers

Free $20 off any order of $40 or more!

Taste the Purest Tea on the Planet - Shop Numi

ComposT-Twin with Free Activator

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What do you have the most fun growing in the summer?
 

The Garden Blog

Garden ideas and insights from our crew of intrepid garden bloggers:

  • The Community Gardener, the adventures of a community gardener in Santa Monica
  • The Accidental Gardener, the caretaker of an urban garden and fruit trees
  • Tales from the Bar Garden, yes, you heard us, the bar gardener

Login



Welcome to Gardens to Tables Travel Travel Notices It's Farm-to-Fork at the "Dinner in the Barn" Series From Moody's Bistro & Lounge
It's Farm-to-Fork at the "Dinner in the Barn" Series From Moody's Bistro & Lounge Print E-mail
User Rating: / 0
PoorBest 
Written by Ann Shepphird   
Sunday, 13 June 2010 00:51
Moody's Barn DinnerAnybody who’s been to the North Lake Tahoe town of Truckee knows that Moody’s Bistro & Lounge is an institution, known both for its jazz and for its food, with its emphasis on seasonal, locally sourced ingredients. This summer, Moody’s will again take diners to the root (as it were) of those ingredients with its third annual “Dinner in the Barn” series. For this, Moody’s executive chef and co-owner, Mark Estee, has partnered with Gary Romano of Sierra Valley Farms, a certified organic farm and native plant nursery on the Feather River near Sierraville, to provide four-course meals in the farm's 1936-era barn (built by Romano’s uncles) over eight evenings this summer: June 19-20, July 24-25, August 28-29 and September 4-5.

Each meal will be put together by Chef Estee and Moody’s Chef de Cuisine Guy Frenette using fresh organic vegetables that are picked that day and paired with appropriate wines and live music. Before dinner, guests are encouraged to tour the farm. Romano will talk about how the vegetables are picked and then Estee will talk about how they were prepared -- in other words, it's about as farm-to-table (or, as Romano calls it, farm-to-fork) as you can get.

Cost for each “Dinner in the Barn” event, which is limited to 60 people, is $125 per person. This includes the four-course dinner, wine, beverages, farm tour, tax and tip. Transportation to and from the farm dinner will be available through Truckee Tahoe Transportation. For reservations to “Dinner in the Barn,” call Moody’s at (530) 587-8688 or for more information on "Dinner in the Barn" (or the summer cooking classes) visit MoodysBistro.com.
Comments (0)add comment
feedSubscribe to this comment's feed

Write comment
You must be logged in to post a comment. Please register if you do not have an account yet.

busy
 
© Copyright 2008-2010. All rights reserved. Web design by Artesian Media, Inc.