A recap of a lovely afternoon at Stoney Lonesome Farm with chef Tom Madrecki (Chez Le Commis) hosting a butcher block dinner for kinfolk magazine.
TRY SOMETHING YOU HAVE NEVER TRIED BEFORE – Gut & fillet fish: check!
Tom showed us how to tell the freshness, how to scale, gut and fillet fish. I thought I was going to be a little squeamish but surprised myself and felt comfortable with it.
While our fishes were cooking, Tom served smoked salmon cured with salt and sugar which we enjoyed with fresh bread and wine.
Fresh flower arrangements in mason jars from the farm.
The entire meal was delish, we even made our own sides but my favorite was the smoked ice cream served with peaches. I might have helped myself to more than two servings, opps! 🙂
There is nothing quite like enjoyed a meal made with the freshest ingredients from local farms, is there? I heart Summer!!
If you are in the DC area, sign up for Tom’s Supper Club at Chez Le Commis.
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