There is no better way to ring in fall than an amazing meal, and a few drinks while sitting at picnic table on a beautiful farm. In the last 5 years, fall for me has always started the day of the Kroul Farm/Pullman Diner dinner! In the past, the days were a bit warm at times, a bit chilly, and this year soggy and rainy but the staff from both places always go above and beyond and deliver an absolutely stellar and memorable dinner! Special shout out to the Kroul family, Cory Kent, Ben Smart, T.J. Lytle and all the chefs and staff that made this night happen again! On to the dishes:
We started with a few small bites that were not listed on the menu. I’m not 100% sure on all the ingredients but they were the perfect start to the meal.
DISH #1 – Heirloom Tomato Salad – pickled eggplant, baba ghanoush, toasted seeds, red onion, roasted peppers, olive, tomato tahini vinaigrette, herbs, and wood fired pita – an outstanding dish to start. The grilled pita was superb and the vinaigrette was light but extremely delicious. I think I need more tahini in my life.
DISH #2 – Ricotta and Pecorino Cannelloni – local mushrooms, sweet corn bechamel, shaved black truffle – this might have been my favorite dish of the night and my introduction to black truffles. Why are they so expensive? Because they are one of the best things you’ll ever taste!!! That sweet corn bechamel would taste good with anything and I’ll take any mushrooms anytime! Top notch dish!
DISH #3 – Chicken Roulade – stuffed with fennel sausage, pickled mustard, roasted fennel, grilled stone fruit, stone fruit mostarda, farm greens, chicken jus – wonderful combination of flavors with this roulade as you get something delicious in every bite. Stunning dish as well!
DISH #4 – Duo of beef – braised greens, glazed pumpkin, pickled chiles, salsa verde, pumpkin seeds, and short rib bourguignon – the beef was cooked perfectly and the addition of the pickled chiles and salsa verde really made this dish stand out. I could eat short rib for the rest of my life and be a happy man!
DISH #5 – Jonathan Apple Crisp – brown butter financier, pecan crumble, maple syrup compressed apples, butterscotch, cream fraiche ice cream – after all the amazing food the most underrated part of the dinner is the dessert these chefs come up with. Dessert is not something I get excited about but every year they come up with some best desserts I’ve had!
I look forward to this event every year and it never disappoints! An amazing accomplishment from the chefs and staff to put together a meal this lavish and decadent. Another note about the event was how well spaced everything was in accordance with social distancing measures as well as everyone being masked, all staff and attendees were respectful of one another throughout the evening.