Farm Table Dinners

2008

The Living Kitchen Farm and Garden

Farm Table Dinners are a true treat for the senses. Everyone is welcome,  If you are one or a party of four, you'll feel right at home here at the farm. The price is all inclusive and local wines are always featured. Farm table dinners are limited to 24 guests. Advance reservations are required.

*Check/Cash only

Private parties welcome

Because we use the freshest ingredients at the peak of flavor our menus are chosen at the very last minute and are subject to the whims of Mother Nature.

Ihloff Salon and Spa Managers

Menu

Roughwood Golden Plum Soup

Fresh Goat Cheese Crostini

*

Eggplant fritters with Purslane salad

*

Delicate Lamb Stew with Heirloom Potatoes, Seared Squash, and Ping Tung Long Eggplant

*

Peach Short Bread with Sand Plum Cream

*

Melon in Sambuca

*

Aperitif

Lavender and Mint Blueberry Tesane

Hors d'oeuvres

Little pizzas with lavender laced crust

First Course

Roasted Peppers and Heirloom Tomatoes paired with a sweet and sour cucumber salad tossed with mint and lavender leaves.  Crispy Corn Cakes

Second course

Eggplant and roasted garlic bisque with

lavender goat cheese crouton

Entree

Spice and herb rubbed Lamb Tenderloin grilled over lavender wood. Served with potatoes Anna made with three varieties of potatoes.

Braised summer vegetables

Vegetarian Entree

Buckwheat Flour Crespelli laced with lavender leaves filled with an assortment of local gourmet mushrooms, braised leeks and garlic, served with potatoes Anna and braised summer vegetables

For the mouth

Blueberry Lavender ice cream

For the Soul

Rustic Lavender Chocolate truffle

Sparks vineyards Merlin dessert wine served in a Lavender smoked glass

The Fine Print

•How to register- Pre register in advance. Call or e-mail us to reserve your space. Send in your check (must be received within 5 business days of making your reservation)

•How to cancel- For a full refund cancellations must be received 48 hours in advance. Your pre paid reservation is transferable if you would like a friend to go in your place. Last minute cancellations are not refundable.

•What if we cancel -  You can op to receive a full refund or a credit for another dinner.

•What to wear. Plan on spending some time outside. Wear or bring shoes you can tromp around the farm in. 

Call (918)851-5662 or e-mail livingkitchen@gmail.com for reservations

Any of our dinners can be happily accommodated for our vegetarian guests. 

*****

Any time meat is included in our menus, rest assured either we have raised it ourselves or are very close to the people who did. We strongly believe in the balance and harmony in the relationship we share with our animals. Good health, excellent care and  quality of life are given to every animal who was raised specifically for the purpose of becoming a source of nourishment for us and our guests.

2008 Dinner Schedule

June- A Garlic Lovers Dream

June is the month we  harvest the garlic we planted in October, so there is a bit of excitement in the air.  Even though we cure our garlic we just cannot wait to eat it. So we use this dinner as the perfect excuse to  celebrate  the "first tasting".  This year we grew over 10 of our very favorite heirloom varieties and each will be paired with a perfectly suited dish.  6pm  Cost $60.00

Friday June 27th

Saturday June 28th

July- The Lavender Feast- Featuring Clear Creek Lavender Farm

This Dinner is the pride and joy of the entire year.  Lavender has always been prized for its aromatic uses in oils and soaps but there is another side to lavender you must discover. Lavender possesses delicate and amazing culinary uses; so, prepare yourself for a treat of the senses.  This dinner always sells out fast so please don't wait to make your reservation.  6pm   $60.00

Dates:   Friday July, 18th    Friday July 25th

    Saturday July 19thSaturday, July 26

August-  Late Summers' Harvest

A bounty of Okra, corn, squash, tomatoes, peppers and eggplant grace this menu. Whimsical and fun with a southwest flair, Oklahoma style. 6pm   $60.00  

Dates:Friday August 15th

Saturday August 16th

September- Native America

Enjoy this farm table dinner celebrating the deep richness of authentic Native American cuisine. I took great liberties with arranging the courses to modern times while still keeping with the traditional soul and spirit of the dish. For me this has been a deeply gratifying and enlightening opportunity of growth. Within each dish lies a history bound to the interdependence of the earth the elements and the daily struggles and strides that I now try to apply to my own life everyday. Bean bread, Charred pork posole, grape dumplings and more.

6pm    cost $60.00

Dates:Friday September 19th

Saturday September 20th      

October- The Mushroom Forest-Featuring The Mushroom Planet

Paired with local wines, this dinner is based on dishes featuring exotic mushrooms, most from near and a couple from far. This menu indulges the senses and engages the palette to the delicate and pungent quality of the most beloved funguses.  Most grown locally by The Mushroom Planet include  Lions main, Maitake, King oyster, golden oyster, and shiitake. My sister (from Seattle) will send me the prized foraged chanterelle and Morrels. And who knows a fresh king salmon might also make its way here.  6:00 pm   cost $60.00

Dates:Saturday  October 4th

 

Late Summers’ Harvest Dinner

Aperitif

Apricot rhubarb Julep

First Course

Fried Green Tomato with Garlic Vinaigrette

Roast Corn, Purple Hull Bean and Roasted Pepper Salad

Entree

Chicken fried Buffalo with Pecan Gravy

served over fire roasted poblano pepper mashed German butterball potatoes

Fried Burgundy Okra

Vegetarian Entree

Creamy grilled Rosita eggplant layered and baked with heirloom tomatoes and fresh goat cheese, served with fried burgundy okra and slow braised purple hull beans

Dessert

Homemade hot apple fritters with

Peach Ice Cream

Living Kitchen raised and produced the garlic, onions, potatoes, tomatoes, eggplant, goat cheese and fresh goat milk, and the peppers.

The Buffalo was raised sustainable by Wichita Buffalo. The Okra was raised by multiple venders at the Cherry Street Farmers Market,

The Green beans, corn, nectarines and purple hull beans were raised by Debbie Shanks.