2nd Annual Farm to Table Dinner

Five Course Meal

*Cash Bar

*Favors

*Prizes


$100 per person


Prepared by: Deaf Chef, David Uzzell

David Uzzell is a deaf chef with over 10 years of experience, from food stands to Michelin-starred kitchens like Faviken in Sweden and minibar by Jose Andres in Washington, DC. He cooked at the Obama White House and helped open and manage Mozzeria DC, the city's first deaf-owned restaurant. David now runs Signs of Good Food with his fiancée, Bri Herold, where they combine sign language and good food through recipes, storytelling, and social media, while also advocating for accessibility in the culinary industry. https://signsofgoodfood.com/



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*Passed hours d'oeuvres:

-Sweet corn fritters with smoked chili aioli

-Watermelon cubes with feta and mint, drizzles with balsamic reduction

-Roasted cherry tomato tartlettes with whipped goat cheese in puff pastry shells


*Amuse bouche

-Charred peach & basil skewer, finished with hot homey and Maldon flakes


*First course

-Strawberry & apricot arugula salad with toasted hazelnuts, whipped chevre, and balsamic vinaigrette


*Second course

-Summer squash agnolotti stuffed with ricotta and zucchini, topped with prosciutto, in a brown butter sauce


*Main course

-Grilled flank steak with chimichurri and roasted fingerling potatoes


*Dessert

-Passionfruit spuma, lemon verbena, and toasted coconut chips