Special Dinner #95
James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food. They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself. Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables. What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.
Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow. Varieties are chosen for their flavor and their ability to thrive in the midwestern climate, then they are properly cared for by us. Throughout the growing season, vegetables are prepared and served just hours after being picked.
The late summer finds the farm and our menu awash in the colors of the harvest. Tomato plants are yielding almost a hundred pounds daily of sunny orange-yellow, brilliant red, luscious green, and deep, dark purple fruits. Lipstick peppers are a blaze of fiery red, and green kale, squash, carrots, radishes and potatoes fill out the spectrum.
Pickled Beets & Blue Cheese
Fried Farro & Squash Ravioli’s
Alex’s Tomato Bar
Mozzarella, basil & olive oil
Lamb Stuffed Hungarian Peppers
Turkey & Potato Dumplings
Grilled Tuna Stuffed Genovese Tomato
Roasted Pepper & Cheshire Cheese Bread
Fried Apple Pies
Upside Down Peach Cake