the dinner bell’s ringin’! September 20, 2010

It is time for our first Farm Supper, held at the beautiful Turnbull Creek Farm!

Reservations are filling up, but there is still room, so if you haven’t made your reservation, call us now (615-446-3311).  Thursday is pretty much the last day you can let us know if you’re coming, so again, call now!

  I’m going to attempt to give you all the information you need in this very informative blog post, but if you still have questions feel free to leave them in the comments or on the event page on Facebook.

Let’s start with directions:  Dinner will be served at Turnbull Creek Farm in Bon Aqua, TN.

The physical address for Tally’s farm is: 566 Doug Hill Road (when using google maps, put in Burns, TN–or click here).

So if you’re reading a blog then you can probably handle using google maps, but I’ll spell it our for you too.  If you’re coming from Dickson the easiest way is to follow the signs to “Old Spencer Mill”.  Turn on Deal Road (there’s a sign here for Old Spencer Mill and also one for Contrary Trails) off of Hwy 96 and follow it until it Ts into Spencer Mill Road.  Turn left on Spencer Mill and go for approximately 2 miles.  Turn left onto Doug Hill Road (there’s another Old Spencer Mill sign here).  Travel for approx. 2 more miles and 566 will be on the right.  Look for balloons!

If coming from Nashville, get off at the first Dickson exit, 182, and turn left.  Go 2 miles on Hwy 96 and turn left onto Deal Road at the bottom of the hill.  Then follow the directions above for those Dickson folks.

Parking:  As you turn into the driveway you can park in the grass to the right of the drive.  Once you pull behind the house, there is also a large grassy area in front of you that you can park in.  Parking will not be marked, so please just be mindful of others parking as you pull in.

So if you know me, then you know how I love a surprise.  So it’s really hard for me to post this menu when we’re so close to the event, but I’ve been telling you we would, so here it is!

Now for the menu:  get ready for your tummy to start rumbling!

 

Hors d’ oeurves:

Turnip green, country ham, and sharp white cheddar on flatbread

Sweet Potato biscuits with apple butter and honey cinnamon butter

Okra pancakes

Starters:

Bruschetta with Butternut Squash, Sage brown butter and toasted Hazelnuts

Tomato and Red Potato & Bleu cheese tart

Slow roasted pork ribs with Watermelon glaze

Salad:

Autumn Panzanella Salad with roasted turnips, squash, onion and corn over garlic croutons and Arugula

Summer Salad with Green Goddess dressing

Entrees:

Peach Pepper Shrimp and Grits

Vegetarian Peach Pepper relish over White Cheddar Grits

Southwestern Pot Roasted Beef served with roasted Corn and Cilantro Relish over crispy baked Polenta

Provencal Roasted Garlic Chicken

Crispy blanched Dragon Beans with Tomato, Lemon, and Feta

Desserts:

Watermelon Keylime Pie

Butternut Squash Cheesecake with caramel and macadamia nuts

Wow, do you need to read that again.  I must admit, it sounds A-Mazing!  Of course, the menu is subject to change as the produce hasn’t yet been picked, but it will wind up being pretty close to this menu.

One other detail:

This is a BYOW event, so grab your favorite bottle of red or white and bring it to the farm.  We’ll provide the glasses and corking, unless you’re into screwtop and then just have at it!

As I said, if you have any questions, you can comment here.  Or feel free to call me, Jeremy, on my mobile (615-351-5938).  Can’t wait to see you all at the farm!

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