Farm to Fork

Warren has had a couple of opportunities to volunteer in the kitchen at Tsunami. (The first ever Project Green Fork dinner and the Taste of Montessori dinner benefiting our kids' school.) Sunday's Farm to Fork dinner benefiting the Memphis Farmer's Market was my turn.

As you all know, I'm a busy body, so I got to wear many hats. I snuck out and served some apps, I fetched things in the kitchen, I wiped plates, I drizzled oil on soup, I drank wine, I giggled with the wait staff, and I even helped clean a little. All the while, I had a fork in my back pocket ready to eat! I got a taste of everything except the soup. Once again, Ben outdid himself.


Here's what you missed:

Chilled Curry Flora Farms Eggplant Soup with Ly Vu Produce Cucumber Raita & Saffron Oil



Tim's Family Farm Mixed Greens Salad with Bonnie Blue Goat's Milk Feta Cheese, Spicy Delta Orchard Pecans & Whitton Farms Heirloom Tomatoes



Pepper Crusted Tuna with Charred Jones Orchard Peach Salsa & Arugula Pesto



Neola Farms Beef Roulade with Spicy Crawfish Remoulade, Lady Pea Sweet Corn Relish and Sesame Soy Aioli



Dotson Farms Sweet Potato Pie with Cinnamon Honey Ice Cream



I had so much fun helping out. I felt like I was on a Reality TV show or something (but with a lot less pressure). My biggest victory of the evening was identifying a shallow hotel pan! (Thanks to Colleen's very thorough tour of the kitchen.)

I definitely don't know if I could it every night, but I definitely want to do it again.

I puffy heart Tsunami.