3rd Annual Grazing Dinner at Chez Pascal - September 10th, 2012
first course rabbit & pork terrine with kohlrabi and apple remoulade, pickled mushrooms and an apple mostarda
second course lamb & beef potted pie with curry, golden raisins and a salad of radicchio, fennel and lamb loin bresaola
third course new england boiled dinner~ corned beef brisket, pork belly ‘ham’, cabbage and potatoes in a consomme of chicken and port wine
fourth course classic whole roasted poulet rouge chicken with roasted onions, carrots, hakurei turnips, and yukon gold potatoes and pan gravy
fifth course apple custard gratin with torched marshmallow, graham cracker crumbs & cinnamon custard sauce
2nd Annual Grazing Dinner - August 8, 2011
One of our favorite annual events, five courses created by Chef Matt Gennuso of Chez Pascal, all featuring Pat's Pastured products.
First Course: Chicken Liver Mousse with Onion Marmalade, Rabbit Rillettes with Dijon, Mortadella with Pistachios
Second Course: Pork Belly Pastrami with Braised Green Cabbage, Grainy Mustard and Crispy Potato Strings
Third Course: Katahdin Lamb Merguez Sausage with White Beans, Peppers and Arugula
Fourth Course: Whole Roasted Poulet Rouge Chicken with Roasted Fennel, Carrots and Yukon Gold Potatoes and Pan Gravy
Fifth Course: Potato and Blueberry Waffle with Peaches and Vanilla Custard Sauce.
Poultry Processing: Thanksgiving Turkeys - November 22, 2010
Farmer Pat will lead you on a walking tour of our farm and then we’ll join the rest of the farm crew and get to work! Learn to cut, bleed, scald, pluck, and clean the interior cavity of a pastured turkey. Harvest & take home a wonderful pastured turkey of 15-20 pounds. (You MUST bring a cooler with ice to safely transport meat.) What an amazing story you’ll have for Thanksgiving!
Whole Hog Butchering with Chef Matt Jennings - November 13, 2010
Join Farmer Pat for a tour of the Pat’s Pastured grazing fields. Meet our animals, learn more about our farm and then join Farmstead Head Chef Matt Jennings for a look at the step-by-step process of butchering and cooking a pasture-raised hog. We will start by breaking down half of a hog into the large “primal” cuts: shoulder, belly and back leg. Then, we’ll show you how to use the pig’s head, how to cure and smoke bacon, how to render lard and make various cured and smoked pork products. A light “tasting” lunch will be served during the class. Limited to 10 people.
Poultry Processing: Chicken - September 12, 2010
Whether you are thinking of raising your own meat chickens or just want to know more about your food before it gets to your plate, this class is for you. Farmer Pat will lead you on a walking tour of our farm and then we’ll join the rest of the farm crew and get to work! Learn to cut, bleed, scald, pluck, and clean the interior cavity of a chicken. Learn to properly sharpen knives and how to part out a chicken. Harvest and take home one of our broilers. (You MUST bring a cooler with ice in order to safely transport meat.) Limited to 10 people. First come first served.
Grazing Dinner, Chez Pascal - August 9, 2010
Chez Pascal’s Chef Matthew Gennuso will work his magic with a five-course dinner all featuring Pat’s Pastured grass-fed and pasture-raised products. Farmer Pat will also be on hand to visit with you and answer your questions.
First course: Confit of Chicken Neck and Narragansett Creamery Ricotta Potato Roulade with a Corn and Sherry Ragout
Second Course: Slow Roasted Berkshire Pork Belly Ham and Grilled Brined Leg with Summer Vegetable Tian & Smoked Tomato Jam
Third Course: Almond and Date Marinated Leg of Katahdin Lamb with Eggplant Aigre Doux
Fourth Course: Classic Whole Roasted Poulet Rouge Chicken with Roasted Fennel, Carrots and Yukon Gold Potatoes and Pan Gravy
Dessert: Egg in a basket ~ warm pain perdu, sunny side vanilla custard & ledge ends raspberry preserve