chattoogabellefarm.events

The mountains are calling.

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Farm to Table
Sunday, October 2nd

Appetizer: Passed

Pelmeni and Pierogi topped with herbed creme fraiche

(meat and potato-filled dumplings)

Okroshka soup shots

(cold Ukrainian vegetable soup)

Salo on Rye Crostini

(Ukrainian brine-cured pork fat)

 

1st Course: Plated

Borscht with Pampushky

(beet and cabbage soup with Ukrainian garlic rolls)

 

Main Course: Family Style

Azerbaijani Chicken

(stuffed with walnuts, onions, and dried apples)

Halushki with Shetakis and Lion's mane

(Sautéed wheat dumplings with onions, mushrooms, and bacon)

Ukrainian Cucumber and Tomato Salad with Fresh Dill

Ukrainian Herring Shuba

(layered cooked vegetable salad with pickled herring)

 

Dessert

Kyiv Cake

(layers of hazelnut meringue, peach jam, buttercream, and sponge cake)

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