Farmer Butcher Chef

Melo Farms’ tractor recently went kaput, so they’re hosting a series of dinners to help them buy a used one. The dinner begins with crispy Melo Farms jowl bacon, mixed greens, poached farm egg, warm bacon fat apple cider vinaigrette, and pomegranate. Roasted root vegetable potage, Melo Farms smoked ham hocks, ginger cream, cider honey, and crispy leeks make up the second course. Berkshire country pate, “cranberry” Cumberland sauce, toasted brioche, and pickled mustard seeds make up the third course. The fourth course is pork tenderloin, apple chestnut studded, foraged mushroom duxelles, root vegetable gratin, charred cipollini, and cider gastric pork jus. Dessert is pistachio chiffon cake, beet ice cream, poached pear, fig jam, Melo Farms lard icing with apple chips and chocolate dirt.