Of course, this garden party wasnot a pinkies-up tea party with floral dresses and petit fours–not that there is anything wrong with that– but a celebration of locally grown, locally made, and locally crafted food and brews, all to the soundtrack of a southern string band.
The fact that is benefits the Druid City Garden Project, which develops sustainable teaching gardens in Alabama schools, was even better.
Although I usually get a 9 oz. pour when I go to Black Warrior Brewing Company, I managed to do some good work on the cup of Apricot Wheat I chose, but, of course, my focus was on the food.
As you see by the menu, it was pretty much local foodie and farmers’ market aficionado heaven.
We may not have an extensive number of restaurants here in Tuscaloosa, but the noteworthy ones we do have can turn out some pretty amazing food, especially when they have such wonderful local produce to work with.
The simple, subtly rich Tomato & Okra Bake with Parmesan crust on top was comfort food in a cup…
…and, yes all you crazy squash lovers, there WERE “Pumpkin” Pie Bars topped with a Harvest Spice SQUASH Gelato, made with both kabocha and delicata from Snow’s Bend. (Interestingly, I have both sitting one my counter. I will NOT be making this dessert. )
I wasn’t sure how The Professor would handle all that squash in dessert form, but he said he liked it. [Cue: Heart lifting.] One thing I never doubted would be his love of these BLT Bites, featuring local bacon and an incredible tomato jam that, as our friend Brian said, is reason enough to take a visit to the new Southern Ale House.
Great cause. Great food. Great friends to share it with.
If only I’d had enough money to outbid everyone else in the silent auction for the farm dinner for six at Snow’s Bend Farm.
Maybe next year.