After last month’s awesome Colorado farm dinner, held at our rustic wedding venue, in Larkspur, we couldn’t wait to see what Tussaint and Jessica would come up with for our July farm dinner. And these guys didn’t disappoint!
From the amazing-sounding hors d’oeuvres course featuring Snow Creek Ranch Beef oxtail, to the mouth-watering top sirloin and cherry port reduction entree, to the chocolate zucchini cake for dessert, this is going to be a simply stunning meal!
One of the coolest (and most popular) items on last month’s menu was the roasted bone marrow appetizer Jessica and Tussaint created. Because we’re always looking for ways to incorporate our philosophy of sustainable ranching into our lifestyle, this sort of nose-to-tail dining concept is something we’ve been wanting to explore for a while now. We’re just incredibly thrilled that we can explore it so deliciously with A Taste of My Kitchen. And it looks like this month’s oxtail appetizer will be just as amazing.
Of course the entree was a standout, featuring grilled tri-tip from Snow Creek Ranch Steaks, on a bed of mashed potatoes with fire-kissed peppers, tomatoes and asparagus.
It was an intimate and memorable evening strolling around the ranch, sharing conversation and delicious food. We were even able to celebrate an amazing birthday with one of our guests! We can’t wait to dig into our dinner for July!