Growing a feast : the chronicle of a farm-to-table meal /
Timmermeister, Kurt.
57078
text
eng
A restaurateur details the hard work involved with starting a dairy farm and describes a feast that was two years in the making, using only vegetables he harvested and animals he raised to supply the meal.
Introduction: The feast is established -- Two years before the meal : the birth of a calf -- Eighteen months before : the hard cheese is made -- The cheese cave and the aging of the cheese -- Early planting in the garden -- Nine months before : Alice is bred -- Springtime on the farm -- Summer arrives -- Preparation for dinner begins -- Two weeks before : Alice calves -- Four days before : foraging and harvesting -- Milk, cream and butter -- Saturday morning : Tyler arrives -- Saturday afternoon : dinner preparation is finished -- The guests arrive, the feast begins -- The second half of dinner -- Appendix: Recipes.
A restaurateur details the hard work involved with starting a dairy farm and describes a feast that was two years in the making, using only vegetables he harvested and animals he raised to supply the meal.
Timmermeister, Kurt.
Timmermeister, Kurt
Timmermeister, Kurt
Dinners and dining
Cooking
Dairy products
Cooks
Dairy farmers
Agriculture