Moon rising over fields, lighting the supper spread
Tom Shepherd and chefs lead the dinner with a lesson in local flavors
Fresh from Santa Barbara's Fish Market: the making of a Tuscan-style soup. Chefs Karen Smith Warner and Michelle Molony from Savoir Faire Catering.
Host and farmer Tom Shepherd
Chicken breast stuffed with just-picked herbs
Baked elephant garlic, later spread over chunks of bread
The fields lit by the setting sun
Stuffed chicken cooked under a brick. It was delicious.
Pass the vino.
The final serving.
Brick-flattened Chicken with Sweet Thyme and Roasted Basil Tomato Sauce, Sauté of Fresh Shell Beans, Braised Channel Island Fish Collars with Tomato Confit, Lemon, Lavender and Almond Cakes with the farm’s summer berries.
