BUFFALO — Chef Stephen Owens just couldn’t help himself.
Guests at the Gritt’s Farm July 9 farm-to-table dinner were expecting a four-course meal, but he wanted to cook more.
So five it was.
The farm welcomed 50 guests to the dinner under a pavilion for the second event of its kind at the farm nearly 35 miles northwest of Charleston. The “surprise” five-course meal was prepared by Owens, who has worked as the chef at Buffalo Diner for three years.
“I’m very excited to do this dinner for you guys,” he said to the group before the first course was served.
“I’ve been working on it for a little over a month. It’s been crazy at times, but now it’s the moment of truth. I put a lot of love into all five of the dishes.”
Each plate had its own unique twist, something Owens said guests “wouldn’t get just from reading the menu.”
“There’s a lot going on on each of these plates that you’re not going to get from what you read on the menu,” he said with a grin.
“The menu is correct, but there’s just so much little detail that goes into everything.”
Guests sat at long Amish-made picnic tables under a pavilion facing one of the farm’s hay fields — a fitting backdrop for the farm-fresh meal.
As it was served, Owens described the first dish as a “homemade egg salad sandwich without the bread.” Guests were served a farm-raised hardboiled egg served with a mustard and mayonnaise mixture and a pickle on top.
The second course was a trio: a tomato tart, a fried squash blossom stuffed with homemade ricotta cheese and a roasted baby pepper filled with goat cheese.
After the first two courses, the guests were greeted with the second surprise of the night — the opportunity to pick fresh peaches on the farm.
After picking peaches, they went on a sunset hayride through the farm, then returned to the table for the third course: three types of ravioli stuffed with eggplant, squash and zucchini picked right from Gritt’s just hours before.
The fourth course was chicken from Rainy Day Farm in Red House, West Virginia, served in a peach barbecue sauce with sides of corn right off the cob and collard greens.
For dessert, Owens served guests his take on a fresh strawberry shortcake served in mason jars.
Owens said he was excited to partner with Gritt’s because he places a high value on knowing where food comes from.
“There’s just so much little detail that goes into everything,” he said. “There’s a lot of people that it took to put this on that you aren’t going to see tonight. The people who are out watering these vegetables every day, the people who raise the chicken and the eggs.”
As each dish was served, guests commented on the presentation, the unique flavor and the fresh taste. The serving staff took back plenty of empty plates after each course was served.
For guests Helen and Jeff Lewis, the night couldn’t have been more perfect.
“It’s farm-to-table, it’s healthy and you know what you’re going to get — right down to the chicken and the eggs,” Helen Lewis said. “There’s just something special about it.”
Throughout the evening, the couple from Midway commented on the fresh taste of each course — especially the ravioli and the chicken dishes. The two received tickets to the event as a Father’s Day gift from their daughter.
Jeff Lewis said he purchases produce and plants from the farm often as an effort to support his local community and eat healthier. The two said they have known the Gritt family for several years and like to support the work of those in their own community.
“It’s healthy. You don’t know what you’re getting when you buy those processed foods,” Helen Lewis said. “And it tastes better.”
Gritt’s held its first ever farm-to-table dinner in June with guest chef James Crookston. Brad Gritt, a fourth-generation farmer, said nearly 20 people attended the first event and they hope to see it continue to grow to spread the importance of eating locally grown foods.
“I don’t enjoy anything more than what [guests are] going to get to do tonight,” he said. “Getting to enjoy a great meal from our produce as well as Rainy Day Farms chicken.”
The third dinner at Gritt’s Farm will be held August 13, featuring Chef Andrew Stewart of Butter It Up in Hurricane.
Each chef prepares their own menu made with produce from Gritt’s Farm and items from other West Virginia farms.
If the event is popular, Gritt said the farm hopes to make the dinners a regular event.
Tickets for the August dinner are $50 and space is limited to 50 people. Tickets can be reserved online at www.grittsfarm.com/delicious-details.
Reach Carlee Lammers at carlee.lammers@wvgazettemail.com, 304-348-1230 or follow @CarleeLammers on Twitter.