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Fourth Annual Farm-to-Table Dinner

Medina, New York Main Street



The table set for 235 along Main Street in Medina at dusk.

Photos by Nancy J. Parisi

 

Selling out in approximately ten minutes, according to organizers, just over 400 tickets to the Fourth Annual Farm-to-Table Dinner were sold for the elegant affair set along the solid yellow lines of Main Street in downtown Medina, New York. The six-course dinner featured tastes from the city's best restaurants, paired with wines and mead from local purveyors.

 

Tickets were $125 each and the rain location, The Gallagher on nearby North Gravel Road, was looking likely mid-afternoon as gray storm clouds drifted into town. The weather cleared and diners arrived at 6:00 p.m. for Schulze Vineyards' Cuvee Reserve Brut, served in souvenir flutes. Chef's Course, created by Bent's Opera House, was dehydrated apple wrappers holding fresh peaches, goat cheese mousse, wee bacon bits, and micro greens was served under a tent near the long and awaiting table.

 

The Chef's Course created by Chef Lionel Heydel of Bent's Opera House/Harvest Restaurant was named "Harvest Summer Melody"

 

Running a little behind schedule, the first course, created by Mile 303 and Sourced Market & Eatery, both on Main Street, was served at about 7:00 p.m. Large cubes of watermelon were made more savory and Asian with a Nuoc Cham vinaigrette–equal parts sour and sweet. Middleport's Liten Buffel de la Terre pino gris, culled from the Niagara Escarpment, was a great, refreshing accompaniment.

 

First course, from Mile 303, was comprised of cubed watermelon and cucumber tossed with tangy Thai nuoc cham dipping sauce

 

Famed Medina Mexican restaurant and cantina Mariachi de Oro served "Mixiote," the dinner's second course, a mix of corn, peppers, and oregano with chili-rubbed chicken. Leonard Oakes Estate Brown Snout Cider was the pairing. Zambistro, one of the dinner producers, made "Perch en Papillote," for course three, lake perch in a thyme butter sauce with zucchini, summer squash, and corn rounds–and a floral traminette from Victorianbourg Wine Estate in Wilson alongside.

 

Mariachi de Oro's "Misiote," marinated chicken served on a corn husk with peppers and a corn salad; Zambistro served Perch en Papillote for the third course, roasted in thyme butter with rounds of zucchini, summer squash, and potato

 

Sourced Market & Eatery's "Mesopotamia on Main Street" was the fourth course, kefta of beef and lamb with bits of mint and parsley leaves, served with tabouli salad and a sumac-red currant purée. Leonard Oakes Estate's cabernet franc was served. Dessert came in a puff of woodsy smoke as servers walked along the table with hand-held smokers as a cocktail made by 810 Meadworks and a peach and buttercream cake baked by Shirt Factory were served, the course aptly named "Just Peachy."

 

"Mesopotamia on Main Street" was the fourth course; Shirt Factory's "Honey, I Smoked the Peaches," stacked peach-based cake layers with fresh peaches, buttercream, and hazelnut.

 

All proceeds from the evening help the producers of the dinner–and dozens of volunteers–Orleans Renaissance Group, Inc., Canal Village Farmers' Market, medinaalive.com, and Zambistro (run by chef Michael Zambito), preserve the historic city. Cultural events throughout the year are also supported by the lavish social occasion.

 

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