Khann Chov, urban agriculture director at Beardsley, with Alan Carmichael of Moxley Carmichael.
An eight-course vegetarian feast was the substance of Beardsley Community Farm’s fifth annual Solstice Supper fundraiser, which Moxley Carmichael was happy to support through a sponsorship.
Held at The Standard in downtown Knoxville last Monday night, it featured the culinary talents of chefs Jeffrey DeAlejandro and Winter Hose. DeAlejandro owns OliBea, the popular breakfast and lunch restaurant in the Old City.
Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education and community outreach since 1998.
It operates under the auspices of the Knoxville-Knox County Community Action Committee with support from AmeriCorps and annually produces more than 10,000 pounds of produce, which it donates to local food pantries and a women’s shelter.
It also helps about 150 people and organizations each year establish community gardens.
Much of the food served that evening came from Beardsley or its partner farms and gardens including, Cruze Farm, Everything Mushrooms, Spring Creek Farms and Zavels Farm. Bearden Beer Market and Crafty Bastard Brewery also contributed.
A nice crowd turned out.
Shaun Fulco, left, of Moxley Carmichael, and our friend Erin Donovan of Visit Knoxville tried out the first course, which was a bread and pickle board.
The warm homemade bread was fantastic.
Here’s the pickle plate. I loved the pickled greens, which I’d never had before.
This course was called a “welcome jar.” It contained beets at the bottom with fried garlic, brined blueberries and honeycomb topped with carrot custard and a flower! How creative was that? And, it was delicious — especially that carrot custard!
Erin had a little trouble getting the beets out! Take a look:
Loved the centerpieces.
From left, Maya Carl, an AmeriCorps volunteer; Charlotte Rodina, farm manager; and Rachel Newcomb, an AmeriCorps volunteer.
This course was called “Peas” and it freaked me out a little because of its snakelike appearance! It consisted of kohlrabi noodles, cabbage and raspberry kimchi and pea tofu. The tofu was wonderful.
Will Smith, left, and Chris Sneed were good sports and kept open minds while trying out this somewhat adventurous meal.
Galen Sturup offers Alan a little interlude of corn, basil, onion and garlic. Very tasty. (I love Alan’s expression!)
From left, Daniel and Cathy Brown with Cecelia Waters.
A potato and poke fritter was the next course. I loved it.
Susan and David Long. She’s with the Community Action Committee.
This course called “Squash” was a corn quesadilla (made into a cornmeal mush) topped with a goat cheese-stuffed squash flower and some greens called lambs quarter. You see those little specks of orange on the plate? They were hot as heck (which I loved).
Scott Bird and Maria Cornelius of Moxley Carmichael. She’s a vegetarian, so she was very happy with this event.
Maria’s favorite beverage, Miller Lite, attracted some attention. “Where’d you get that Miller Lite?” someone asked us. “We brought a whole cooler full,” we responded. “Help yourself!” (We are lucky to represent Cherokee Distributing Company, the local Miller distributor.)
From left, Greg Austin (a retired chef from Spago in Los Angeles!), Judy Loest and Barbara Kelly, the executive director of the Community Action Committee.
Gnudi with red tomato sauce, green tomato relish and tomato leaf pesto. Wow, it was good.
Georgiana Vines, center, with Jack and Marlene O’Hanlon.
Dessert was candy cap mushroom kombucha baby. Kombucha is a fermented tea. A Dutch baby is a puffy popover/pancake thing. Candy cap mushrooms are used for flavoring — not as a vegetable as other mushrooms are. I told you these folks were creative! This was good!
Bravo, Chef DeAlejandro!