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For the
opening of its Full Moon Dinners, the Bath Freight Shed Alliance kicked off its
‘Good Food’ summer season with a four course meal prepared by Chef Aaron Park
of Henry & Marty’s of
The hors
d’oeuvres plate featured a smooth but crunchy chicken liver pate, sharp goat
chorizo and a wonderful vegetable pate accompanied by pickled spring onions, chèvre and a
delicious organic carrot and beet blend with caramelized spring onions and
cashews. A perfect harbinger of good things to follow!
After a
plated salad with farmers’ market greens, fresh mozzarella, hakeuri turnips,
and kohlrabi enhanced by a smooth fresh
herb vinaigrette, Chef Park provide an entrée of rhubarb maple roasted chicken,
a slow roasted brisket, chunky but smooth, balanced with a rhubarb BBQ sauce,
Heiwa tofu, Jacob’s Cattle Bean cassoulet, la ratte potatoes and
chanterelle mushrooms with sugar snap peas in a honey glaze. The entrée was absolutely delicious with varying
textures, colors and tastes.
A strawberry
rhubarb desert with a granola crisp with yogurt whipped cream topping followed
by coffee completed a highly varied yet very satisfying meal.
A selection of three mead wines provided by Rob Nicholl of Fiddler’s Reach, served Merrymeeting with the hors d’oeuvres, a light crisp wine from wildflowers and wild raspberry blossoms; accompanying the entrée was a dry red mead wine Wild Blue, a blend of dry blueberries and blueberry blossom honey and lastly with desert, Soft Southerly, made from Leatherwood flower honey, distinguished by its cinnamon spiciness.
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| Chef Aaron Park selecting the ingredients for the feast! |
Local artist
Maina Handmaker exhibited her work in the Freight Shed Community Room, with a
number of items being sold and the proceeds shared with the Freight Shed and
Maina.
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| Maina Handmaker exhibiting one of her triptychs |
Peter Alexander and Johanna Harkness provided wonderful music in keeping
with the event.
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| Peter Alexander and Johanna Harkness |
The reviews received included:
“Perfect in
every way!”
“Amazing ambiance, presentation and food!”
“Truly delectable!”
“A fascinating palette of tastes, textures and wines”
“A
lovely event!”
“Count it as a great success!”
-- all despite the moon
making only a fleeting appearance, seen by few at the event. Focus had instead
turned to good food, good drink and good company, all for a good cause!
Thank you Chef Aaron Park and everyone that pitched in for a great Full Moon Summer Celebration Kick Off!
