A Saturday dinner on the town is always fun but rarely a work of art. Meals that satisfy more than just your hunger simply aren’t a routine experience for most Americans.
But on Saturday, June 1, diners have a chance to make memories rather than mark time over a plate when the 2019 American Grown Field to Vase Dinner Tour makes a stop at Bloomia USA in King George, Virginia.
The twists begin with hors d’oeuvres that include crazy carrot, Occasions Caterers’ take on traditional Mexican street corn, but with whole sumac roasted baby carrots drizzled with mayonnaise and dusted with a cotija and queso fresco blend. Or delight in golden beets rolled around carrot matchsticks and house-smoked goat cheese mousse and served over crumbled maple pistachio pralines. There’s also crispy wonton cones with lemon chicken and red endive with citrus-cured salmon to anticipate.
So it’s no wonder your taste buds are swooning for the main course, served family style among the stunning tulips in this unusual greenhouse setting.
Bring a healthy appetite because you want to enjoy every bite of char-grilled strip loin rubbed with a spring herb and green mustard mix; grilled branzino medallions served on a bed of fennel and tomato drizzled with lemon-infused olive oil; and carrot barlotto, toasted barley prepared risotto style after simmering with white wine and rich chicken stock and topped with butter, shredded parmesan cheese and fried carrot ribbons.
Save room, too, for the cauliflower salad with opal basal vinaigrette, roasted beet salad and lemon-black salt grissini breadsticks.
It’s a flavor medley that won’t surrender to the ordinary. And that’s even before they serve the strawberry couronne with milk snow and basil cream along with a French press coffee service for dessert. When the final act involves chocolate mousse, strawberry streusel crunch and almond frangipane finished with red velvet chocolate, milk snow and basil cream, you know you’ve skipped over the rainbow.
But just in case you lose your way, the dinner’s renowned wedding floral designer, Kelly Shore, plans to create a cornucopia of color using the fresh tulips from the Bloomia farm across the table and serving each dish from the section of the table with its matching flowers.
The experience begins at 5 p.m. This dinner will be a breath of fresh air in your dining life with a bounty of beauty and color for all your senses.
Tickets for the King George dinner are limited, so reserve your seat today!