harvest dinner

In addition to shooting the Perennial Plate videos, I'm the chef for a series of Harvest Dinners that are hosted by my friends at Two Pony Gardens. The video below shows the work from garden to prep table to each course at the dinner. Here's a peek at the menu:

First course - Cucumber and sorrel water with raw and fermented vegetables

Second course - Wood-fired carrots and chantarelles with beets and spinach

Third course - Heirloom tomato with summer vegetables and duck jus

Dessert - Wild rice pudding with crab apple sorbet and blueberries

If you like what you see, we're doing it again on October 2. E-mail twoponygardens@gmail.com for details.

Daniel Klein is on a mission. His goal is to teach people about "socially responsible and adventurous eating" through The Perennial Plate, his weekly video series focused on how food is raised and prepared in Minnesota. Here's a three-minute clip from the most recent episode, featuring growers in Milan, MN (population 326):