Chef David Bulman turned our produce into awe inspiring fare. I really do think he's a magician. We eat the same vegetables almost daily, but they were never turned into works of art with flavors that did somersaults in our mouths like they did last night. I don't know where to begin, so I will start at the beginning.
David's planning consisted of the following instructions, "Bring me 2 to 3 pounds of everything you have that's fresh." So I delivered per his instructions and wondered what he could make with the diverse crops I delivered.
I couldn't have been any more surprised and impressed with how David made our crops seems so, well, elegant!
And the food was all expertly paired Sauza tequila (more on that later).
A special "shout out" goes to Jeff Catalina for his photography skills for the photos of the food!
This was beautiful and full of flavor, made with our Moon and Stars and Sugar Baby watermelons, our cilantro and nasturtium blossoms and leaves. As good as this looks, it tasted even better. It was light and delicate with a sweet flavor and a hint of lime.
David took our heirloom carrots and combined them with granola and a pear salsa. Then he finished it with an exquisite cumin-infused honey. All of the flavors worked so well together and it looked so good too.
Paired with Sauza Hornitos Blanco
These were to die for! Made out of five different peppers from our farm and with a ghost chile salsa and queso fresco. What made these so good was the heat from the peppers, while certainly there, seemed to go unnoticed because of all of the flavors.
Paired with Sauza Blue Reposado
Beet ice cream?? I have to tell you, of all of the flavors I could think of for ice cream, beets were probably at the bottom of the list. But guess what? Thanks to David they are now at the top!
This dessert consisted of candied pumpkins and pepita brittle from our heirloom pie pumpkins, beet ice cream made from our beets and apple salsa. It was so good!
Paired with Sauza Tres Generaciones Anejo
Diana gave David some of the honey from her hives early in the evening and we also gave him a jar of our home made raspberry jam as a "thank you" for his support of our farm. It was supposed to be something for him to enjoy at home.
So while we were sipping on our Tequila after the dessert, the servers came out with a surprise second dessert for us. David took the honey and made and angel food cake with honey and creme fraiche and added a raspberry coulis. Like I said, he's a magician.
The folks a Sauza educated us all about tequila and then shared 3 types of tequila, a Blanco, and Reposado and an Anejo. Each seemed to be a perfect pairing for the food David created.
But the concesnsus at our table was that the Tres Generaciones was our favorite. It had a slight honey aroma and rich, well balanced and full flavor. It is a fantastic sipping tequila.