The Goat Lady Dairy, Part II

Here is the dinner we had at the dairy with a snapshot of each course:

On the Porch

Creamy Salmon Spread with Dill on Homemade Olive Oil Crackers

Cheese and Wine

Goat Lady Dairy Artisan Cheeses

Accompanied By Select Regional Wines

 Soup

Ginger Sweet Potato with Citrus and Yogurt

Salad

Mixed Green Salad with Herbed Goat Milk Dressing

Entree

Whey-Fed Pork and Pasture Raised Beef Meatloaf

Stuffed with Smoked Goat Cheese and Greens

on Creamy Thyme and Turnip Puree

Dessert

Fresh Strawberry and Balsamic Napoleons

with Sweet Wonton Skins and Mascarpone Cream

Dinner was served family-style and as there was just the two of us, we were seated at a table with a group of eight who were a family of doctors and dentists from Winston-Salem (I didn't feel comfortable to ask to take pictures of people whom I didn't know, so no pictures of our dinner mates).

Before every course Steve would stand up and give a little talk as to what they were serving for that particular course and where the ingredients came from - mostly from the farm. The meat - pork and beef - came from the neighborhood farms and the salmon for the appetizer was the only portion that was not local.

We had a wonderful evening and I came away wishing I could do what Ginnie Tate did, but I realize that I don't have the vision or even the energy to make a hobby into something that will remain long after I've gone. I wish that I could have met her; she must have been a hell of a woman.