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Farm to Table 

Join us this summer for our Farm to Table Dinners with chef Spencer Bressette of Fire on the Mountain 

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July 29th
6pm

 

 

August 19th
6pm

Dinner Al Fresco
@ the farm

Meet us under the old maple in the greenest pasture and enjoy the most delicious pieces of summer.  Grilled zucchini and yellow squash,  wild caught prawns from sustainable waters, fresh peaches and blueberries, and micro greens from our neighbors.  This dinner will bring fruits and vegetables from our farm while incorporating fish caught and sustainably sourced by Pacific cloud Seafood. Enjoy 5 courses and an optional wine pairing

Dinner Ticket: $100

Optional Wine Pairing: $35

Field & Furrow
Harvest Dinner

All the fruits of our labor combined in a dinner under the stars. Roasted beets with grilled white peaches. Ham from our friends at Fire Creek Farms.  This dinner will combine our fruits, proteins (grown by our very own Leena), and flowers presenting together the flavors of the season.  Here, bringing a close to the summer as we share the intimate knowledge of the land in all its flavors- from farmer to friend.

Enjoy 5 courses and an optional wine pairing

Dinner ticket: $100

Optional Wine Pairing: $35

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About Chef Spencer Bressette:

 

Since he was a kid, Chef Spencer was cooking and learning how to make fresh bread and spaghetti sauce from his grandma. After having worked for 10 years professionally in a range of different restaurants around the city of Buffalo and surrounding areas, he’s turned to his own business: The Fire On The Mountain Co. as Head Chef. With such a wide range of experience, Spencer enjoys exploring the roots of where food comes from— not only different cultures but also the history of food. Everything from nouvelle cuisine and rustic Italian food to West African BBQ and cooking on rocks over fires. On a dish from Chef Spencer, you can find anything from elegant to hearty. He believes that the ability to learn, change, grow, and push the boundaries of food is what defines who we are as great chefs. When we stop believing we need to really do those things is the day we stop being great chefs. As William Shakespeare wrote "The fire that's kept closest, burns most of all." Well in our hearts is the fire that should burn the hottest and brightest.

Spencer is also an avid gardener and outdoorsman with the belief that the best food in life can be found right outside our own door. He loves to cook over a wood fire — ‘primitive style’. The magic of harnessing the power of fire to make a delicious meal is what fuels his passion. Along side is his beautiful wife, Katie Bressette, who is their in-house photographer, designer, decorator and event coordinator/manager. She is a Buffalo State Graduate, majoring in arts and photography. Chef Spencer says: “She can do everything I cannot do. She is the ying to my yang.”

 

 

© 2014 by Burley Berries