Pink Tractor Farm ~ Farm to Table ~August 18th, 2018

                        Robin Marie Photography

I had the pleasure of Shooting a lovely picturesque Farm to Table dinner put on by pinktractorfarm  on Vashon Island .  For those of you who have never experienced a "Farm to Table" dinner you need to definitely put this on your list.   You wont regret it. 

Pink Tractor Farm is located on Beautiful Vashon Island, a quick 30 minute Ferry ride from Seattle. Katie and Chef Dave are the Farmers/Chef and they grow everything from~ Fresh Eggs and vegetables to Beef. lamb, pork and chickens....even Turkeys in the fall.  If you ask very nice, Katie and Dave will give you a personal tour of the Farm.:-)  Farming is hard work!  

When they said Farm to Table they weren't joking...everything down to the  Vashon Brewing Beer and Salt came from the Island for tonight's feast. I invite you to Check out my photos from this wonderful evening.  Enjoy

When Jack and I arrived at the Lodges on Vashon, did I mention that this place was Dog friendly....Bonus:-) we toured the grounds.  This place is perfect.  The dinner was set up under a beautiful covered area and the tables were set for the evening with beautiful flowers and my favorite Dinnerware of all time.  So cute!

Chef Dave described every course with a personal story both charming and educational.  The theme of this dinner was Upscale Pub food...Upscale was an understatement.  Every course was perfectly paired with a beer from Vashon Brewing .  

Soon after the guest arrived, with excitement and wonderful smells in the air , Chef Dave prepared the 8 course meal on site (just around the corner) 

First up was the Field Greens salad with these adorable little pickled mouse melons.   Totally Pinterest worthy little things  Amazing flavor too.

Next up was this Watermelon Salad.  This wasn't any ole Watermelon Salad, this was perfectly created with Purslane, Shiso, Blackberry and Feta...yes, all from the farm

"We are just getting started" says Chef Dave.  Next up The Deep Fried pickles with Pancetta Aioli and Tomatillo served with the Hot Rod IPA..Perfect pairing.                                        
Corn Dogs!!  Yes that's what he said....Corn Dogs.  These aren't your typical carnival hot dogs on a stick kind of corndogs.  These bad boys are made with Prosciutto and green Ketchup with an onion ring on the side

As the food continued to roll out of the make shift kitchen these two provided the beautiful music for the evening.  Katie and Dave really know how to put together a memorable evening

After the Corn Dog. Not Corn Dog came maybe my favorite offering of the night ""POUTINE.  If you have ever visited our neighbors to the north you know what poutine is however Chef Dave has taken this already delicious plate of comfort food to a whole new level.  These Yukon Gold potatoes have been deep fried in Duck Fat...Yes, Duck Fat, you heard me right.  Added to that are the Cheese Curds and the Duck Confit then covered in a Game demi glaze...pure genius  . Fireside Ale was the paired Beer.

What is a Scotch Egg you ask... Whatever the original Scotch Egg is I'm sure this is better.  Just look at that beautiful Egg, hardboiled and covered in Lamb Andouille and black current gastrique

The last course of the evening before dessert was Shepherds Pie made with Venison and Squash puree.  Chef Dave told a story about how the venison had happen to be on the menu ….  This course was paired with The Cherrywood Smoked Porter.  Delicious

Just when everyone thought they could eat no more it was time for Dessert.  Chef Dave and Katie spent some time in Ireland a few years back and wandered into the Guiness Pub.  When they ordered a full bodied stout the bartender suggested a drizzle of Blackberry syrup on top.  This was the inspiration for this dish and they were right.  This was such a wonderful combination of flavors.  Beautiful Blackberry Ice cream Stout flouts with a Spent grain cookie (Spent grain from the brewery)

As the sun was setting and the guests began to gather their things ,  full belly's and a few new friends we want to thanks the farmers, Katie and Dave Hatfield for this amazing meal.  The passion and creativity shared with this small group of people was a gift.  It was an honor to be part of this evening.  Cheers!.