The cocktail reception showcased flavorful little bites from across the spectrum. The pig face roulade and chicken liver toast from Dickson’s Farmstand Meats had me navigating through the crowds and back to their table multiple times.
When we sat down to Supper, the real fun began. Corkbuzz’s Phil Conlon created a spicy carrot salad with kale and garlic-anchovy dressing that brought a welcome twist to Caesar flavors, but used heartier components and a nice dose of heat.
For the entrée course, two words remain etched in my brain: black rice. Well, five words: duck leg confit (with) black rice. In lobster gravy. With more grated duck breast. And black-eyed peas. When Edward Lee, from Louisville, Kentucky’s 610 Magnolia, served this, he had to realize he was serving a dish worthy of multiple sentences, and servings. Despite other family-size trays resting on the table in front of me, this was the only dish I called diagonally across the table for because I needed seconds. This summer, I’m sensing a road trip.
I could barely make room for dessert, but mustering my inner strength (and weakness for sweets), I forged ahead. Sarabeth’s cup-size cherry crisps with vanilla bean cream took the cake.
As I prepare my own supper this Sunday, I’ll certainly be thinking of not just our memorable meal, but the efforts exerted for a diverse culinary community to come together in support of common goals. I feel fortunate to have participated and look forward to last Sunday, next year.