Foodie adventure gives new appreciation for organic mealsPublished 2:39pm Friday, January 11, 2013
Week nights are more lively than my weekends. This Wednesday proved to be no exception.
My great friend and Russell Lands realtor, Emily McDaniel, invited me and my coworker, Daniel Goslin, on a foodie adventure.
Her husband, Chef Rob McDaniel of SpringHouse, was to be part of a Pop-Up Farm-to-Table dinner in the historic Montgomery neighborhood of Cloverdale.
My palate and I were intrigued. Off we went.
The dinner was held at the uber cool restaurant True, which is where James Beard Award Nominee Chef & Owner Wesley True holds court.
True, along with Chef Rob and the Back Forty Beer Co. prepared an amazing dinner of four courses all made from local Alabama ingredients.
The first dish, prepared by Chef Rob, was sautéed Oakview Farms brussel sprouts, mixed with SpringHouse country ham, fresh pomegranate, blue cheese crumbles and a vanilla vinaigrette.
I did not like brussel sprouts until I had Chef Rob’s.
The second dish, prepared by True, was a brioche-crusted gulf snapper with a local broccoli puree, parmesan, and turnips. It was divine.
True’s third dish was exciting – the Oakview Farms eggs and grits with Fudge Farms pork butt. It was soaked in garlic mussel cream sauce and mobile blueberry vinaigrette. The egg was indeed poached.
Chef Rob’s grand finale was a delightful Uncle Sam’s Meyer Lemon curd tart with fresh whipped cream and brown butter tuile.
If only I could have had a bag of the tuile to munch on during the ride home.
Each course was served with a different Back Forty craft beer.
Back Forty is based in a historical building in Gadsden and is run by an awesome crew composed of cofounders Jason Wilson and Zach Folmar, Tripp Collins (Director of Operations) and Brewmaster Jamie Ray.
If you have not tried their beer, put it on your to do list.
Brews include Naked Pig Pale Ale, Truck Stop Honey-a brown ale, Freckle Belly-an IPA (Indian Pale Ale), and Kudza, a Porter.
They are a 2010 American Brewers Association Top 50 Contract Craft Brewer and 2010 Great American Beer Festival Silver Medalists.
Visit Back Forty at http://backfortybeer.com.
Dinner was amazing and the company was even better.
We all should strive to eat more local organic foods and support our local farmers.
It is wonderful that our Lake Martin community has Chef Rob to keep us in the loop.
True is located at 503 Cloverdale Road at The A&P in Montgomery. Contact them at (334) 356-3814 or via email at firstname.lastname@example.org.
Visit Chef Rob at SpringHouse at 12 Benson Mill Rd on Lake Martin.
Call (256) 215-7080 for reservations.
Lunch is Friday and Saturday 11am-2pm.
Dinner is Wednesday-Saturday 5:30 pm to 9 pm.
Sunday brunch is a must from 10am to 2 pm.
Howell works as an advertising representative for Tallapoosa Publishers, Inc., in addition to writing this column. Contact Howell at email@example.com to keep her In the Loop of events.