Dinner at the Farm

Last night my husband and I had the pleasure of joining eight others for the first "Dinner at the Farm" at Farm 651 in Cedar, Mich. The meal was delicious and the conversation enjoyable, but the best part to me was the experience with the chefs.

Jeremiah Shields is an honor student at NMC's Great Lakes Culinary Institute and last night's event was the first of three dinners he'll be preparing at the farm as part of his honor's project. If the name sounds familiar, maybe you know him as #77 on the TC Wolves semi pro football team. And believe me, a guy who plays defensive tackle, who also served in the army in Iraq, has quite a presence in the kitchen. Ably assisting him was fellow student Hazen Remus from Cheboygan.

Hazen Remus and Jeremiah Shields

And now, for the meal!

Appetizers
Grilled baguette with apple slices, cheddar cheese, all drizzled with a balsamic reduction.

Salad
Spinach, cranberry & candied almond salad, served with an apple balsamic vinaigrette, red onion slices and blue cheese crumbles.

Main Course
Marinated, grilled flank steak with butternut squash/potato mash & sauteed garlic green beans & grilled portabella mushroom caps.

Dessert
Hot apple crisp with maple-bourbon-honey whipped cream.

Thanks to our hosts, Jason and Junie Roggenssee, and to Jeremiah and Hazen, for a wonderful evening. I hope the Great Lakes Culinary Institute considers other opportunities to get their students out in the community for small events like these.

Filed under Agritourism