We served our latest menu on stoneware vessels created by local potter Melissa Monroe.

Entertainment for the night was provided by the one and only Yuri Lane. He’s got the beatbox harmonica down.

• Local Grape Truffles
• Swiss Chard and Japanese Eggplant Bundles, Goat Cheese and Marconi Bean Puree, Basil Vinaigrette
• Heirloom Winter Squash Soup, Pear Cream and Bacon
• Pork Belly Ravioli, Oyster Mushroom, Sage Brown Butter
• Beet-Celery Root-Vanilla Sorbet
• Golden Rainbow Trout, Corn and Cubanelle Sauce, Late Summer Succotash
• Honey Crisp Apple Cheesecake, Cider Caramel, White Chocolate Whipped Cream

All of our produce and cheeses were locally produced and just right for the season. The swiss chard and eggplant bundles was served as a warm salad, each bundle stuffed with a puree of goat cheese, marconi beans, smoked paprika, and vinegar, and served over a bed of fresh cut pea sprouts.

The soup contained a touch of heat via some arbol chiles from the garden. The tart pears in the pear cream added the right amount of acid, and the sweetness came from the sweet potatoes pureed in the soup.

We used Chef Saul Shwartz’ semolina pasta recipe for our ravioli, stuffed with braised pork belly. The raviolis received a coating of sage brown butter before hitting the plate with crispy oyster mushrooms, Parmesan cream and Marsala reduction.

Our golden rainbow trout, a carrot-fed variety from Utah, was provided by Bill the fish guy. My favorite part of this dish was the trout skin dipped in the corn sauce.

Special thanks to our new friends, the Baltimore Foodies, who arrived to the dinner party bearing bubbly gifts and good cheer.

Photos by Melissa Monroe.

Next Harvest Dinner coming up on October 11th.