Homestead Supper, Saturday, May 19th, 7 pm, South Baltimore
Just over a week ago, I had the pleasure of hosting another wonderful Homestead Supper featuring delicious spring produce. I feel so grateful to everyone that made my latest Spring Homestead Supper possible – it was a delicious and truly magical evening! I am so lucky to be able to create dishes from local spring food and serve dear friends.
Thank you to all that attended and the many wonderful local farmers and producers that grow beautiful food—without you, Homestead Supper couldn’t exist. For this supper, I sourced from many farmers, including Farm Alliance Baltimore (and much love especially to Whitelock Community Farm, Real Food Farm, and Hillen Homestead), Two Boots Farm and Migrash Farm at the Baltimore Farmers Market (and on Chesapeake Farm to Table), and purveyors of all meats local John Brown General and Butchery. The most delicious and flavorful food comes from local farmers—these folks and their products are well worth seeking out!
Thank you especially to my fantastic team: Ian Mansfield with killer cocktails, Patrick Meade for last minute crossing t’s and dotting i’s, and Jake Quaytman, my wonderful partner and baker, sous chef, recipe tester, and constant supporter. More photographs and the full menu are below!
All photographs are by Andrew Cosentino except the last photo, taken by Rebecca Karten-many thanks to both!
Sweet Potato Hushpuppies / sweet potato, cornmeal
Tea Sandwiches / Japanese milk bread, miso mayonnaise, radish
Taquitos / masa, adzuki bean miso, black beans, cashews, jalapeno
Dipping sauces / huancaina & honey mustard
Steakhouse Salad / greens and veg with carrot, ginger, and miso dressing
Green Tea Punch / rum, lime, Mie Prefecture
Causa / potatoes, Amarillo chili, chickpeas, veg, sesame oil
Yarrow Pisco Sour
Mate Pilsner / Bohemian Lager Yeast, Saaz Hops, Yerba Mate
Tonkatsu No Haru / Pork tonkatsu or crispy homemade tofu and braised greens, oyster mushrooms, adzuki bean miso, farro, dashi, adzuki beans with blood sausage