Will and Owen loved running around the farm, observing the chickens and tasting appetizers.
And the home-grown meal -- prepared by Chefs Eric Arceneaux of the Big Eddy Club in Columbus, Shannon Klein of Food Blossoms Catering and the Rose Cottage, and Mike and Evie Akins of Evie’s Country Gardens and served to about 200 guests -- was perfect. The menu included slow-cooked heritage hog, split peas with honey-sweetened grilled eggplant, cornmeal dusted fried okra over arugula tossed in green goddess dressing; roasted butternut squash and turnips, creamy stone-ground grits, and for dessert an assortment of pies and the most delicious homemade honey-lavender ice cream I’ve ever tasted.
After dinner, storyteller Pam Avery entertained the crowd. During that portion of the festivities, I
took the ever-moving-always-talking Owen across the road, where we petted a friendly horse.