Overlook Farm

The farm truck is revved up and ready to deliver our specially designed holiday catering menu to your door (or come to the farm for a visit and weʼll load it into your car). Please, let us help you enjoy being at home for the holidays. Youʼll be happy that you did!

Entrees
Whole Roasted Tom Turkey $89 (serves 20)
Ginger Roast Pork with Maple Sugar $49 (serves 20)
Glazed and Studded Newman Ham $49 (serves 10-12)
Crispy Goose with Prune Armagnac Stuffing $29 (serves 4-6)
Roasted Prime Rib with Black Pepper, Horseradish Cream $130 (serves 15-20)

Sides
Sage Stuffing (with or without sausage)  $5 per lb.
Butternut Mashed Potatoes $5 per lb.
Cider Glazed Carrots and Turnips $3 per lb.
Brussel Sprouts with Guanciale and Cannellini Ragout $5 per lb.
Potato Fennel Gratin $3 per lb.
Traditional Giblet Gravy $4 per lb.

Charcuterie
Pate Maison $14 per lb.
House-made Savory Terrine with Pork and Chicken $6 per lb.
Fresh Sage Sausage $4 per lb.
Old World Finocchiona (cured fennel sausage)  $12 per lb.

Salads
Apple Pear Terrine $15 (serves 6)
Traditional Caesar Salad with Anchovy Dressing $20 (serves 4)
Baby Spinach with Pear, Cranberry, Red Onion, and Hazelnuts $25 (serves 4)
Mixed Greens, Pickled Pumpkin, Green Lentils, and Goat Cheese $25 (serves 4)
Cucumber, Pomegranate, Red Onion Vinagrette $20 (serves 4)

Soup
Butternut Cider Bisque with Toasted Pumpkin Seeds $9 per qt.

Breads
Farmstead Soft Wheat Dinner Rolls $9 per dozen
Buttery Brioche Dinner Rolls $10 per dozen
Multigrain Boule with Sultana and Walnut $6 (serves 6)

Desserts
Traditional Pumpkin Pie $28 (serves 8)
Lattice Top Cherry Pie $28 (serves 8)
Sweet Potato Pudding with Pecan Gingersnap Crumble $20 (serves 6)
Maple Pecan Tart $28 (serves 8)
Old Fashion Apple Crisp $22 (serves 6)
Flourless Chocolate Cake with Raspberry Coulis $48 (serves 12)
Signature Brownies with BrownedButter Icing $28 per dozen
Buche de Noel $36 (serves 8-10)
Traditional Overlook Farm Raspberry Trifle $35 (serves 8)
(includes glass trifle bowl)

Little Extras
House-made Jams and Preserves , Apple and Pear Butter,
Signature Barbeque Sauce, and Overlook Farm Hot Sauce $8

Morning After
Blueberry Streusel Coffee Cake $22 (serves 8)
Apple Pecan Sticky Buns $24 (serves 8)
Pumpkin Scones $26 per dozen

Join us as we ring in 2012 with good friends and fine food.

New Year’s Eve Menu
December 31st 2011

Charcuterie for Two
house-made sausage and tureen

Lobster Bisque
garlic fleuron

Mixed Green Salad
dates, cranberry, Humboldt Fog goat cheese souffle

Roasted Prime Rib
cracked pepper and Yorkshire pudding
Farm Cut 20oz. $39
Petite Cut 10oz. $29

Pan Roasted Pheasant $32
stuffed with a pheasant farce; roasted root vegetables
and Buckwheat parcel

Seafood Triology $39
snapper atop crab cake, swordfish atop red potato latke,
flounder turban, and vegetable couscous

Lamb Two Ways $39
lamp chop, lamb shoulder, and truffled Maytag risotto

“Paella” $20
Arborio rice, tomatoes, roasted chestnuts, edemame, white bean,
roasted red pepper, roasted garlic, saffron tomato broth

Enjoy one of my favorites of the season; a simple yet delectable way to savor spring’s treasured morels.

Ingredients:

1 pound morels, cut in half
1 pound choice of cooked pasta: angel hair, linguine, fettuccine
2-3 cloves of garlic, minced
2 shallots, minced
¼ cup white wine: chardonnay or sauvignon blanc
¾ cup Romano cheese
4 tablespoons butter
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
Salt and pepper to taste

1. In a large saute pan, place on medium-high heat with a 2 tablespoons of olive oil; heat until the pan starts to smoke slightly and then remove from heat.
2. Add morels, stand and let them cook until you smell a nutty aroma.
3. Add garlic and shallot; cook until you smell aroma.
4. Add white wine; reduce until almost dry.
5. Add pasta; stir as it begins heating.
6. Add butter and toss with pasta until melted; add chives and parsley.
7. Add Romano cheese to the pasta and fold in; save some to top dish.
8. Season to taste.
9. Add pasta to serving dish, reserving the mushrooms to be poured on top.
10. Finish with Romano and fresh cracked pepper.

I hope you enjoy this delicious creation of sweet potato indulgence, it is one of my favorites!

Ingredients:

1 1/2 cups mashed sweet potato
6 large egg yolks
1/4 cup honey
4 cups heavy cream
6 whole cloves
1/2 piece of peeled ginger
1 cinnamon stick
1 vanilla bean
1/3 cup brown sugar

Preheat oven to 300°

Gently heat the cream with ginger, cloves, cinnamon, vanilla and brown sugar. Allow to simmer and then turn off heat. The longer you allow the cream and spices to steep the more intense their flavor will be. This can even be done the day before. When ready to prepare - strain the spices from the cream.

Add the egg yolks, honey and mashed sweet potato to the cream. With a whisk blend everything together. Strain the custard.

Pour into well-oiled baking cups/ramekins and cook, covered with foil, in hot water bath for 55 minutes.

Enjoy!

From the kitchen/laboratory, a new, delicious recipe for the Spring Menu; Delicious Dinner Service at The Clarksville Station, Overlook Farm:

Hilty’s chicken in sherry vinegar, honey, tomato, and garlic sauce with charred white beans with chard.

1 beautiful, Hilty’s pasture-raised chickens, cut into 8ths
salt and pepper
2 teaspoons paprika
2 teaspoons thyme
2 tablespoons Dijon mustard + 1 tablespoons
4 each clove garlic + 12 each
3 tablespoons butter + 3 tablespoons
2 teaspoons extra virgin olive oil (EVOO)
.5 cup sherry vinegar
.25 cup honey
1.5 cups chicken stock
.5 cup sour cream
2 teaspoons tomato paste
.5 oz. cognac
4 each tomato, roma
parsley and chives

Oven at 375 degrees.  Season chicken with salt and pepper, paprika, thyme, Dijon mustard, and garlic. Roast chicken.  Combine butter and EVOO - saute 12 garlic cloves - SLOWLY, for 16-18 minutes.  Add sherry vinegar, honey, and chicken stock - reduce by 2/3. Mount the glaze with sour cream, tomato paste, 1 tablespoon Dijon mustard, and cognac - simmer.  Reserve.  Finish with chopped tomato, fresh parsley, and chives.

Charred White Beans with Chard
(Giant corona beans, cellini beans, and white cannellini beans are superb!)

1 pound dried white beans, soaked overnight, cooked
.25 cup butter/EVOO
salt and pepper
2 onions, minced
4 each garlic, minced
1 large bunch chard or kale
.25 cup apple cider vinegar
1 tablespoon brown sugar
Parmesan cheese

Large cast iron skillet to medium heat - add butter/EVOO, saute, and brown beans, cooking 2-3 minutes per side.  Season with salt and pepper. Add onion and garlic - sweat; cooking until onion begins to wilt. Add chard, vinegar, and brown sugar - cook 6-8 minutes. Drizzle with EVOO and garnish with Parmesan cheese.

Congratulations to Chef Justin in his recent mention on the GE Monogram Blog!

“This blog is to simply honor Chef Justin McMillen as he honored us.

Recently several fellow cooks and I gathered for a grazing. A potluck. The food is always amazing. Everyone there has been in the business for over 20 years. Justin is our new blood.”

Great work Justin. You can read the full article here.

Chef Grandinetti’s Thai-inspired BBQ Sauce

Sweet, Sour, & Hot!  Strong aromatic components combine to create a well-balanced FLAVOR BOMB!   
This “killer” Thai-inspired BBQ Sauce marries well with many proteins: I suggest Shrimp or Pork applications… 

I am excited to prepare this umami-laden sauce with Pan Roasted Wild Boar Loin Chops & Thai Style BBQ Sauce atop Fragrant Jasmine Rice, with Cremini Tempura garnish on St. Valentine’s Day Weekend at Overlook Farm.

Ingredients

2 T. grape seed oil
2 T. sesame oil
1 c. finely minced onion
1 tsp. paprika

2” piece fresh GINGER, minced

1 c. fresh squeezed orange juice
1 t. GARLIC
1 t. RED CHILE FLAKE
.75 c. fresh finely minced cilantro leaves & stems
.25 c. HONEY
2 c. tomato juice
.24 c. balsamic vinegar
1 c. strawberry or raspberry preserves
.5 c. hoisin sauce
.25 c. worcestershire
3 T. dijon
.5 c. brown sugar

salt/pepper to taste

Heat grape seed & sesame oil. Add onion & cook slowly - add paprika. Cook 8-10 minutes - SLOWLY! Add minced ginger - cook 4-5 minutes. Add the next 12 ingredients - bring to simmer. Adjust with salt/pepper. Cook/Simmer for 20 minutes - do not boil! Again, adjust with salt/pepper. Viola! Chef Grandinetti’s Thai-inspired BBQ Sauce! 

Warm up with one of Chef Tim’s one-pot wonders!

Ingredients:

1 tablespoon olive oil
1 pound chicken breasts, cut into ¾-inch slices
2 onions, chopped
2 tablespoons chili powder
1 tablespoon ground coriander
3 (14 ½-ounce cans diced tomatoes with green chilies
2 (15 ½-ounce) cans red kidney beans, rinsed, drained
½ cup lightly packed fresh cilantro leaves

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 to 6 hours on high or 8 to 10 hours on low. To serve, sprinkle with cilantro.

A deliciously unexpected way to prepare one of our favorite winter veggies. A touch of bacon, a drizzle of balsalmic and brussel sprouts become an explosion of flavor.

Ingredients:

6 pieces bacon
fresh thyme
1 lb. fingerling potatoes, “coins”
3 “big handfuls” Brussel Sprouts
1 cup yellow onion, small dice
1/2 cup chicken stock
2 T. balsamic reduction
salt/pepper
2 T. brown sugar
Overlook Farm Estate Honey

Instructions:

Cook bacon - render the fat. Add brussels sprouts, potatoes & onions - saute.  Add chicken stock & cook until vegetables are tender. Add balsamic reduction, brown sugar & bacon.  Delicious!  Drizzle with Overlook Farm Estate Honey.

Is there any better smell than fresh Pumpkin and Cinnamon Bread baking in the oven? This is one of our fall traditions that we know you will enjoy.

Ingredients:

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup veggie oil
3 eggs
1 teaspoon vanilla extract
3 cups grated fresh pumpkin
1 cup toasted pumpkin seed

Instructions:

Preheat oven 325 degrees F. Combine flour, cinnamon, baking soda, baking powder, & salt. Combine sugar, veggie oil, eggs, & vanilla. Combine both mixtures and add grated pumpkin & pumpkin seeds. Bake for 50 minutes. For delicious muffins, bake for 30 minutes.

Here is a sneak preview of the Beaujolais Nouveau dessert course, enjoy.

1 cup fresh sliced pears
1 cup dried cranberries
1 cup brandy
1/2 teaspoon cinnamon
3 eggs
1 cup milk
3/4 stick butter, melted
1/2 cup sugar
1/3 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon sugar
1/8 teaspoon cinnamon

Preheat oven to 325°F. Butter a cast iron skillet.

Combine pears, cranberries, brandy, & cinnamon - cook slowly until reduced to a syrup for 18-20 minutes.

Combine eggs, milk, butter, sugar, flour, vanilla, & salt - pour over fruit, then sprinkle with sugar & cinnamon.

Bake 40-45 minutes - until beautifully “puffed”.

This is one of my favorite dishes to make this time of year. Fresh seasonal apples take a break from desserts and enter this savory blend.

1/2 cup apple cider
3 1/2 pounds boned chicken thighs with skin, cut into 1-inch pieces
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh sage
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 ounces dried apples, cut into 1/4 -inch dice (you will have about 1 cup)
1/2 cup finely diced onion

1. Bring the cider to a boil, then reduce to a good simmer. Cook until the cider reduces to one-fourth cup, 6 to 8 minutes. Remove from the heat and refrigerate until chilled.

2. Combine the chicken with the salt, black pepper, sage, ginger, cinnamon and nutmeg. Cover the bowl and place the chicken in the freezer about 30 minutes.

3. Grind the chicken with a three-eighths-inch grinding plate into a large bowl set over an ice bath. Once the chicken is ground, stir in the reduced cider, diced apples and onion. Knead and squeeze the mixture until well blended.

4.  Portion 8 sausage patties (each about one-half pound).  Alternatively, stuff the sausage into the casing, following manufacturer’s instructions for the sausage stuffer; tie into 5-inch links. Refrigerate the sausage up to 2 days, or freeze up to 2 months.

Apple Spice Cupcakes

1 1/2 cups unsalted butter, at room temperature
3 cups sugar
2 T light molasses
6 large eggs
3 cups cake flour
1 1/4 t. baking soda
1/4 t. kosher salt
2 T ground cinnamon
2 t. ground allspice
1 t. ground nutmeg
1 t. ground ginger
1 c. sour cream
3 tart baking apples (Jonathan, Macintosh, Granny Smith), peeled and shredded (about 1 1/2 cups)
1 T vanilla
1 T grated fresh ginger

Preheat oven to 350 degrees and line muffin tins with paper liners (approx. 18 medium sized cupcakes).

Cream the butter and sugar on medium-high speed of an electric mixer until light and fluffy, about 3 minutes.  Scrape down bowl and add molasses.  Add the eggs, one at a time, beating between each addition.

In a medium bowl, stir together the flour, baking soda, salt and ground spices to blend.

Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.  This can be done on low speed and beat just until the ingredients are combined.  Stir in the grated apple, vanilla and ginger.

Spoon the batter into muffin pans lined with paper cups, 2/3 full.  Bake 20-25 minutes until cupcakes spring back lightly and toothpick inserted in the middle comes out clean.  Let cool.

When cool, ice with a basic vanilla buttercream icing.

Salted Caramel Sauce

1/4 c water
1 cup plus 1 T sugar, divided
2 T glucose syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 c cream fraiche or sour cream
1/2 t. fresh lemon juice
1/2 t. kosher salt

Combine water, 1 c. sugar and glucose syrup in a medium saucepan over high heat, being careful not to get any of the mixture on the sides of the pot.  Once the mixture boils, stop stirring.  The caramel with be very bubbly and VERY hot, so be careful.  When the temperature of the mixture reaches 300 degrees (use a candy thermometer), lower the heat to medium and continue cooking until temperature reaches 350 degrees.  Remove pan from heat.  Mixture should be a golden brown.  Let rest for 1 minute.  Add the warmed cream to the caramel.  It will bubble up vigorously.

Quickly wisk the creme fraiche, 1 T sugar, lemon juice, and salt into the caramel.  Cool to room temperature and drizzle iced cupcakes generously with caramel.

A little work, but the results are intoxicating!

Thanks to our Pasty Chef, Anne Croy, for sharing this amazing celebration of the season.

I’m super excited about The Station’s Autumn Menu that debuts Thursday, September 23. Here’s a little sneak peak…

Introducing a delicious flavor bomb from The Overlook Farm, Autumn, 2010, Dinner Menu:
Chef TG’s Pho Bo - a delicious, rich, and hearty Vietnamese inspired beef noodle soup.

A classic dish - revisited and updated.  Close your eyes and picture this: a slow cooked, carefully crafted, piping hot ladle of Beef Broth infused with Anise, Cinnamon, Garlic, and Ginger is poured over rice noodles; add fresh, crunchy cabbage, thinly sliced Sayersbrook Bison, spicy Red and Green Chiles, and the “Big Bowl Trinity” of Fresh Basil, Cilantro, and Mint. 

BIG TIME Flavor Bomb!  Arriving at the table hot, incredibly aromatic, and addictively delicious

Beef Broth

3 beef short ribs
3 quarts water
2 star anise
cinnamon stick
2 cloves
black peppercorns
3 cloves garlic, minced
2 2” pieces of ginger
2 onions
3 Tablespoons fish sauce

Combine all ingredients - bring to a strong boil. Simmer 2-3 hours. Strain, adjust seasonings and reserve.

Noodles

1 package rice stick noodles, warm water prep
- Cook noodles for 30-45 seconds.  Rinse, reserve.

Garnishments

cabbage, shredded
fresh lime
Sayersbrook bison brisket/tenderloin/eye of round, thinly sliced
basil, cilantro, and mint
red and green chiles
scallions

Chopsticks or Soup Spoon?!?! Both!!

Looking for a way to spice up a super-food? I love this spicy sweet potato salad with a Thai twist, enjoy!

1/2 c. Rice wine vinegar
1/2 c. Soy sauce
6 T. Mayo
5 t. Minced fresh ginger
5 t. Sesame oil
6 Cloves minced garlic
3 T. Creamy peanut butter
4 t. Chili-garlic sauce
2 T. Brown sugar

3 Sweet potatoes
Scallions
Dry-roasted peanuts

Combine first 9 ingredients in food processor or blender. Blend until wicked smooth.  Reserve. Cook sweet potatoes until tender. Pour dressing over potatoes. Season with salt and pepper. Garnish with scallions and dry-roasted peanuts.

The other day I left the kitchen and walked over to Farmer Bankhead’s stand, where he was unloading bushels of corn. The variety, he shared, was called “Incredible.” Back to the kitchen, I went to make “Incredible Corn Bisque.”

2 tablespoons butter
2 tablespoons EVOO
2 cups onions
1/2 cup carrot
1/2 cup celery
1 red bell pepper
1 jalapeno
7 1/2 cups fresh corn kernels
1 teaspoon fresh thyme
1/4 teaspoon cayenne pepper
6 cups vegetable stock
1 cup heavy cream

Combine butter & EVOO in large pot - heat gently.  Add onions, carrot and celery - sweat 8-10 minutes.  Add red pepper & jalapeno - cook slowly for an additional 13-15 minutes. Add corn, thyme and cayenne. Add stock. Cook over medium heat for 45 minutes - stirring from time to time.  Add heavy cream - simmer for 15-20 minutes. Season to taste with salt and pepper.  The Corn Bisque may be pureed in blender/food processor.

Summertime in the Overlook Farm Bee Yards is a magical time and there is some BIG TIME BUZZING going on!  I have very little control over Mother Nature’s weather patterns or the ability of nearby flowers to produce nectar - however, as a savvy Beekeeper, I can easily augment the amount of space for my colonies to store honey…  We have established five strong colonies, with no swarming tendencies…  and, most importantly - honey production is in full swing…  SWEET! 

Now - I must answer some very important questions:  1: When do I harvest the honey crop?  2: How much honey do I “steal”?  3: Can I and/or should I leave the honey supers on for the winter?  4: What do I do with “unripened” honey in the supers?  5: What do I do with the spent supers after extraction?

In some areas, the BIG nectar flow is over by mid-summer, with nothing significant beyond that.  In other areas, there can be a CONTINUOUS nectar flow throughout most of the season.  Also, at times a BIG nectar flow occurs in the early summer, followed by another BIG nectar flow late in the season.  Honey from the early flow is usually lighter in color and milder in flavor.  The chance to separate the two harvest opportunities and extract a “varietal” honey is wicked good and most desirable!!

More questions arise:  6: Is this the end of the nectar flow?  7:  Are there any additional flow to come?  8:  How long until Winter begins?  9:  How much honey will the colony need to make it through the Winter?

When it comes to harvesting the honey crop, my philosophy is to ONLY harvest surplus honey.  It takes time, energy, and resources to turn nectar into honey (one teaspoon of honey requires bees to visit around 60,000 flowers!).  A good Beekeeper must leave an adequate supply of honey on/in the hives to provide for the bees’ winter needs.  Rule #1: Do NOT take honey until you are sure that the colony does not need it for the upcoming winter.

Stay tuned for additional updates from the Overlook Farm Bee Yards…

Next.  Fall management and preparation for Winter 2010 & 2011.  The first season is approaching its end and my bees are due to enjoy a restful winter…

Chef Grandinetti’s Peking Style Laquered Amish Chicken
featuring Honey Hoisin Lime Sauce

- marinated, air dried, roasted, & flash fried to acheive CRISPY deliciousness…

Marinade: 
3 cups Rice Wine Vinegar, 1 cup Soy Sauce, 1 cup Molasses, & 1 cup Honey.  Bring to a boil over medium high heat.

Delightful Zen Spice Mixture: 
Star Anise, Cloves, Fennel, Cinnamon, Sichuan Peppercorns, and Kosher Salt.

Honey Hoisin Lime Sauce:
Heat 4 Tbsp. Grape-seed Oil - add 1 cup minced Shallots, .5 cup mince Garlic, and .2 cup mind Ginger.  Saute.  Add 2 cups Hoisin Sauce, .5 cup Honey, 1 cup Fresh Lime, and Salt and Pepper.  Transfer to blender - rip!  Slowly add .5 cup Grape-seed Oil to emulsify.  Reserve.

Preparation: 
Bring 2 gallons of water to a rolling boil over medium high heat.  Season the Amish Chicken with Delightful Zen Spice Mixture.  “Dip” Amish Chicken into boiling water twice - for 4 seconds.  Next, “dip” Amish Chicken into boiling marinade three times – for 6 seconds.  Transfer to vessel and refrigerate, uncovered, overnight.

Again, season the Amish Chicken with Delightful Zen Spice Mixture.  Roast in 300 oven for 30 minutes.  Remove from oven and prepare Deep Fat Fryer.  Cook Amish Chicken in 375 Deep Fat Fryer for 12-14 minutes.  Remove & drain on paper towel/rack.  Season with Delightful Zen Spice Mixture.

Garnish with chopped scallions and toasted sesame seeds.

The inaugural Sweet Summer Luv Luv Festival and BBQ Cook Off, which took place August 6-8, 2010, was by all measures a resounding success.

Friday evening’s “Lipstick on the Pig” champagne reception, held on the grounds of Rackheath House, was a relaxed and delightful affair. Mother Nature cooperated as weeks of intense heat gave way to a gorgeous, warm and dry starry evening. More than 50 people attended and surely left with vivid memories of the summer’s evening. Guests strolled through the manicured gardens, toured the elegant Rackheath House Bed and Breakfast and were refreshed by tall glasses of chilled Prosecco and Calhoun County white peach Sangria. The full bloom of the lush grounds set an impressive stage while guest chefs served up an assortment of American artisan farmstead cheeses and breads, petite lamb burgers, bison sliders, duck sliders and peach-inspired desserts – all sourced locally, of course.

Before making their way down to the Restaurant at Overlook Farm, guests strolled to the edge of the bluff near Rackheath, and from the picture perfect overlook took in the breathtaking view of the Mississippi River valley. 

Friday’s dinner offered three courses which began with a trio of appetizers including a study of home-grown tomato “carpaccio” served alongside Chef Tim’s housemade mozzarella, roasted tartlet with fennel and chevre and hickory-smoked shrimp. Next came a Midwest-size portion of Newman Farm Berkshire Pork, which was delicately stuffed with aromatics and Justin’s bacon served atop rustic cornbread that was dressed in hamhock gravy and dusted with chicharrones powder. For dessert, a light Genoise with candied basil and lemon sabayon was served alongside vanilla panna cotta with fresh-from- Overlook-Farm berry compote chocolate decadence.  A sublime ending to a wonderful day…. and a tantalizing teaser of the Luv Luv to come.

Saturday, the festival kicked into high gear. The sweet aroma of barbecue was everywhere as chefs set up and tended their barbecue stations. It was billed as a competition, but the real winners were the visitors and guests who were tantalized by the smells – and in some cases bartered for a tasting – of some of the best barbecue anywhere.

But it was a competition and there were actual winners. Overall first place BBQ winner was Team L’Ecole Culinaire, followed by Team King Leon and Team Ellisville Farmer Market.  Team Palmer took first place in the chicken competition, Team L’Ecole Culinaire was first in chicken wings and Team King Leon won the BBQ pork ribs category.

Sweet sounds also filled the air. Guitarist, singer and songwriter Javier Mendoza thrilled the crowd with a wide variety of musical styles that added a laid-back vibe to the day. Crowds gathered periodically around a covered area, where five of the best chefs in the country provided step-by-step demonstrations of their cooking techniques.  Much to the delight of Overlook Farm’s guests, it was announced that each of the demonstrated dishes would be served to them at the farm-to-table dinner planned later that evening.

The Restaurant at Overlook Farm was hopping all day long, as visitors feasted on the restaurant’s specialties of ribs and wood-fired pizza. Outside, guests relaxed on the terrace, under the cooling shade of flowering Wisteria vines. Mason jars filled with Overlook Farm Signature Mojitis, Blueberry Mojitos and Watermelon Margaritas provided the perfect antidote to the warm rays of the afternoon sun. Others wandered the grounds, including trekking up the bluff to the Overlook to get a bird’s-eye view of the swollen banks of the Mississippi River that had threatened to cancel the Luv Luv Festival only days before. Around every corner there was an unexpected surprise: Official Luv Luv t-shirts were being printed on site. There was a wonderful selection of BBQ sauces for sampling. And, of course, what summer festival is complete without a competitive game of horseshoes.

“It was a wonderfully laid-back afternoon,” said Overlook Farm general manager Chip Bradley. “The flow of the day felt natural and unplanned, just the kind of day that our guests are looking for after a long work-week. They literally left their stress at the door and gave in to a weekend that seemed to languish. It was a real celebration of the long, unusually warm Midwest summer that was coming to an end.”

Saturday came to a close with an incredible farm-to-table, multi-course dinner that could only come from Overlook Farm. The dinner was sold out, and the lucky diners who were served that night had an unforgettable meal.

Saturday’s menu offered one course from each of the six guest chefs. Each was given full reign, allowed to prepare any dish they desired, as long as it was kept in the realm of sustainability. Chip’s wine pairings were exemplary. Complimenting the subtle flavors of the scallop salad would have been a real challenge for many, but Chip scored a ten.

“The celebrity chefs we brought in had an incredible time and it showed in each course they prepared. I took great joy in selecting the wines and creating fresh-from-the-farm inspired cocktails,” Chip said. “I think we were all blown away by the experience.”

To be sure, guests of the Luv Luv weekend were blown away, as well. Thanks to weeks of intense preparation by Overlook Farm’s staff, a first-time festival is destined to become one of Overlook Farm’s signature events in years to come.

Making farm fresh cocktails is an art. All of the ingredients we use come straight from the farm. We grow our own berries, watermelon, sour cherries, serrano chilis, and mint. The drinks are simple, yet refined. Premium liquor ensures you the best drink possible.

This weekend at the Sweet summer Luv-Luv Festival and BBQ cook-off, we made Peach sangria that was to die for. Using fresh Calhoun County peaches, Sauvignon Blanc, Peach Schnapps, fresh squeezed lemon juice, sugar and red grapes, this drink was enjoyed by many without a drop left in the glass.

Peach Sangria

750ml bottle of Sauvignon Blanc
3/4 Cup Peach Schnapps
1 7/8 Cup of Fresh Squeezed Lemon Juice
1/4 Cup of Sugar
2 Fresh White Peaches (sliced thin)
3/4 Cup Sliced Red Grapes

In a large pitcher add wine, peach schnapps, lemon juice, and sugar. Add sliced peaches and grapes. Chill for 2 hours before serving. Serve over ice and top with a splash of ginger ale.

Serves 6

FIDDLEHEAD FERNS
Fiddleheads are harvested while the young fronds are still tightly coiled. The term fiddlehead is generally used in reference to the ostrich fern, although the bracken fern is also foraged. Fiddleheads from the ostrich fern grow in moist, humid areas – along riverbanks, fertile slopes and in rich-soiled valleys and fields.  The bracken fern enjoys open, sunny places, woods, old pastures, and burned-over areas.  West Coast specimens are green with brown or reddish streaks, while the East Coast variety is an unblemished emerald green with more tightly wound fronds.  Fiddleheads taste a bit like asparagus, but without such a mucilaginous texture. This wild edible has a definite earthy taste; some describe hints of artichoke, turnip or even a faint fishy flavor. They must be cleaned in multiple changes of cold water, then dried. Most chefs then blanch them in boiling salted water followed by a shock in ice water to retain the vibrant green color. 

MORELS
Yellow, white, or black, the highly prized specimens from the genus Morchella have an oval to conical cap with a honeycomb-like ribbing and hollow stem. All fresh morels boast a nutty magnificence.  Cooking suggestions: The deeply pitted ridges of a morel beg for a cream sauce.  The characteristic hollow stem makes the morel ideal for stuffing whole – as long as you carefully remove the sand and grit and any lurking insects from those collected in the wild.

SHIITAKE
Shii is a type of oak tree in Japan. Take means mushroom.  …a succulent, woody-tasting, medium-firm mushroom. A cold-weather shiitake strain called “snowcap” often has beautiful cracked patterns on its caps, due to the slower growth in the spring and autumn. This is a highly prized grade of shiitake (Donko) in Japan; meaty and succulent, it’s positioned as a choice mushroom at farmers’ markets.  Cooking suggestions: Shiitakes exude a rich, full-bodied, earthy pungency that shines in Asian dishes. Shiitakes are chewy and firm enough to handle longer cooking times, so they work well in a stew, soup or braise. Reconstituted shiitakes will have a more concentrated flavor and aroma than their fresh counterpart (an ounce of dried shiitakes is about equivalent to half a pound of fresh).

CHANTERELLE
Chefs adore chanterelles… Ranging in color from golden yellow to bright orange and bearing a rustic fluted cap, they are a natural beauty. The medium-firm texture and thick, tapering stem of the fruit bodies give you something substantial to work with.  Cooking suggestions: Chanterelles and eggs are a lovely marriage. Tear the mushrooms, and then work them into omelets, scrambled eggs or frittatas. Chanterelles star as a simple side sautéed in butter or olive oil with garlic, parsley, and shallots. 

BLACK TRUMPET
Also known as “horn of plenty” and “trumpet of death,” the black trumpet is characterized by a long, hollow stem that flares into a fluted shape resembling the instrument whose name it bears.  Black trumpets are not always black, appearing in other dark hues such as blue, gray and brown.  Cooking suggestions: Because they are so dark – consider a dish with a contrasting color, such as a squash soup or pasta with spinach. 

CHICKEN OF THE WOODS
Chicken of the Woods, so named because its thick, fibrous white flesh resembles the texture of chicken meat, is a delightful specimen to behold in the wild .  With a smooth, wavy surface and knobby edges, this mushroom looks quite like a misshaped hand-fan. One variety of Chicken of the Woods sports a bright orange top and yellow bottom; another, a pale orange tip and cream-colored bottom.  Cooking suggestions: Shred the dense flesh and use like poultry.  This mushroom is best eaten fresh when it’s very young and tender. 

OYSTER
With its fan-shaped, slightly convex cap with a shallow depression at the center and barely any stalk, this mushroom does, indeed, resemble an oyster shell. Found in clumps on logs, stumps, and rotting wood, the velvety-smooth oyster comes in many shades – from pearly white to pale gray to dingy yellow. …“sweeter than a shiitake and more fragrant.”  Cooking suggestions: Oysters are versatile and ideal for adding delicate mushroom flavor to soups and sauces. Creamed oysters partner nicely with potatoes for a golden-crusted gratin or with egg noodles in a mushroom stroganoff heavy on the sour cream and scented with fresh dill. Be careful not to overcook oyster mushrooms because they have high water content; in addition, the yellow oysters will lose their color after prolonged cooking. They should be cooked “hot and fast”.

Teff - the seed of an annual grass that originated in Ethiopia between 4000 and 1000 BCE.; African bread: injera; rich in iron - think long distance runners…  The smallest grain in the world, 100 grains = size of kernal of wheat.  Nutritional powerhouse!  Toast the raw grains in a dry pan for added depth of flavor. 

Farro - very trendy at the moment; also known as emmer wheat; an ancient relative of wheat; imported from Italy and partially pearled, some of the bran has been removed, speeding up the cooking time.  Unlike many grains, cooked farro does not become hard when refrigerated - makes a great salad.  Farro releases a creamy starch when cooked in liquid - makes a great risotto.

Quinoa - reds, browns, pinks & black - “keen-wah”; was a staple of the Incas.  Super Grain - containing more protein than any other grain.  Crunchy and nutty, cooks like rice, fast cooking, expanding to four times its original size.  Always rinse the grain to remove the bitter saponin coating -produced to deter birds and insects.
 
Amaranth - a traditional food in Africa; a staple of the Incas & Aztecs, is second to only quinoa for protein content among grains.  With a “popping” texture similar to caviar.  Often dry-roasted before being cooked: use 1 1/2 cups of water per cup of amaranth. 

Explore a wide range of additional whole grains: Brown Rice, Frikeh, Kamut, Millet, Spelt, Triticale, Bulgur, Oats, Barley,  & Buckwheat

Soulful Harvest - cooking in cadence with Mother Nature is an exciting, honest-to-goodness, full access pass to a culinary excursion like no other. Journey inside the workings of a busy, professional “farm to table” kitchen operation; experience a creative collection of recipes & reflections from Chef Timothy Grandinetti’s seasonal diary, a one-of-a-kind treasure that documents 365 delicious & memorable days on Overlook Farm. A return to cooking! ...surrounded by colleagues & gourmands, American farmers & gardners, hunters & conservationists, honey bees & ladybugs, foragers & gatherers, and all manner of farm beasts - great & small. 

Spring - allows us to experience the enchantment of planting, allows us to understand the connection and celebrate the commitment - the cycles of nature, the circles that have no beginning or end…  With the Crow Moon behind us, we revel in the beauty of the Pink Moon and patiently await the coming of May’s Flower Moon…

“To take what there is, and use it, without waiting forever in vain for the preconceived, - to dig deep into the actual and get something out of that - this is doubtless is the right way to live.”
- Henry James

On any given day, an afternoon drive in the country, on many, many roads throughout the US, will reveal old barns collapsing in on themselves; old farm equipment sitting idle, rusting in the fields.  The vista is a melancholy reminder of “days gone by”.  Behold: the plight of the American Farmer! My reflections are inspired by this and many additional circumstances; including the writings, essays, and art forms of Robert Frost, Henry David Thoreau, Ralph Waldo Emerson, Marcel Proust, Rachel Carson, Vandana Shiva, and others.

“The farmers are the founders of civilization. Let us never forget that the cultivation of the earth is the most important labor of man.  When tillage begins, other arts follow.” - Unknown