Green Dirt Farm dinner.

My friend Kelli invited me to a Green Dirt Farm dinner. This farm -located in Weston, MO- is known for it’s sheep cheeses. What sets this farm apart from others is that the sheep are grass-fed, and the cheeses create this amazing aroma and taste. This farm also provides a dinner at the farm and features a chef from the Kansas City area. Chef Cody Hogan from Lidia’s knocked it out of the park.


Us outside of the Barn! after dinner!


The dinner was out of this world.  The farm gives two lambs to the chef and the chef provides local products and produce for the meal.  Each course came with a wine pairing and it’s too bad that I’m not a huge wine fan!  As an hors d’oeuvres, we had bossa cheese on box bread with dalmatia orange fig spread -no pics because I ate it too fast.  We also had a wonderful, fresh watermelon cocktail to go along.


First things first.  The first course consisted of crostino with lamb liver “alla veneziana” (on the left), grilled lamb bocconicini with spicy purple mustards and balsamico tradizionale (on the right), and rhubarb mostarda (middle).  It was paired with a prosecco -Flor Rose.  This was legit.  The liver was awesome!


Crostino with lamb liver. Awesome.



Best risotto ever!

The second course was the chef’s garden borage risotto.  This was fabulous!  I did not want this end.  It consisted of Missouri green and yellow wax beans and fava beans.  This is by far the best risotto that I’ve ever had!  All the veggies came from the chef’s garden.  This was paired with Sauvignon ‘B.’


Tender lamb!

Third course consisted of braised lamb with polenta and peas.  OMG.  The lamb was sooo tender!  The buttery polenta and peas matched perfectly with the lamb.  There was so much food and the chef walked around asking if people wanted more!  I wasn’t sure if I would have room for dessert, but I managed.  🙂

Is this real life?

Is this real life?

Dessert was a deconstructed cannoli with ricotta, pistachio, orange, and summit st. apiary wildflower honey (Chef has bees!), paired with Malvasia by Cavicchioli 1928 -Emilia-Romagna.  This dessert was fantastic!  Everything went wonderfully together and was definitely a nice touch to end dinner.





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