Marc Williams intended to tell the STORY of the salad at One Bowl, the local food dinner given at True Nature Country Fair 2010. Serving dinner to over 60 guests waylaid his intention, but he did manage to display a bit of information about his ‘Wild Side’ Salad for those diners who were paying attention. With his permission, I stuffed his scraps of paper in my pocket as we cleaned up. The torn bits of paper do tell the story, and Marc filled in a few details for me.
On Saturday morning, Marc swooped down on the North Asheville Tailgate Market and gathered his salad and dressing ingredients. I imagine him conversing with each farmer as he filled his market bags. He arrived at the True Nature Country Fair later in the day with an incredible salad and two delectable dressings.
FOR THE SALAD ~
Flying Cloud Farm: Lettuce, Radishes, Arugula
Mountain Harvest Organics: Lettuce, Broccoli, Sweet Peppers, Parsley
Gaining Ground Farm: Carrots
Full Sun Farm: Watermelon Radishes, Chiogga Beets
Pearson Garden: Wood Sorrel, Knotweed, Basella
FOR THE TOMATO BASIL FETA DRESSING ~
Ron Gagliano: Tomatoes
Frank Tenerelli: Basil
Spinning Spider Creamery: Feta Cheese
Other ingredients: Extra Virgin Olive Oil, Sea Salt
FOR THE RASPBERRY BALSAMIC VINEGARETTE ~
Walter Harrill: Raspberry Jam
Haw Creek Honey: Blackberry Honey
Other ingredients: Extra Virgin Olive Oil, Balsamic Vinegar, Sea Salt
A little more of the story… Eve Davis had worked her magic by arranging flowers for each table…flowers donated by Meredith McKissick of Sweet Earth Flower Farm. Set in a covered pavilion; candles twinkled on the tables during dinner, a nearby fire blazed, and the sounds of summer rose from the woods. The band of musicians tore themselves away from their music long enough to share this meal.
Patryk Battle created a chunky Lamb Stew and Elizabeth Gibbs is famous for her delicious Candy Roaster Soup ~ both composed of local ingredients. Candy Roasters are an heirloom “squash/pumpkin” that locals swear will make the very best pumpkin pies. The soup was garnished with (my personal favorite) goat cheese. I got in a conversation with two women; one was eating the Lamb Stew and her friend was having candy roaster soup. They tried each other’s entrees, and they both liked the one they had initially chosen the best. Wonders never cease.
The Chocolate Lounge made dessert ~ an autumn tart set in swirls of chocolate and garnished with homemade whipped cream. Are you jealous? There were two choices of Buchi; the one I tasted was pink, spicy and addicting. Conversation was lively during dinner, and all the guests took home beautiful bowls that had been handmade by many generous local potters.
I didn’t think to whip out my camera during dinner and capture the beauty of the night, or the fabulous fare. I did take a few pictures of some of the action and classes at the Fair.