- Grav Weldon
- MEET ME HERE FOR LUNCH: Or dinner, at P. Allen Smith's Moss Mountain Farm.
So, you’ve waited until the last minute to get something for the culinarily included member of your family. Well, what are you going to do about it?
You just might consider a really cool gift — the chance to try dishes from one of our state’s best known personalities — at his actual place of residence. No joke.
I’m talking about lunch or dinner and a tour at the Moss Mountain Farm home of P. Allen Smith. The TV star and garden wonder has a book out this year, Seasonal Recipes From The Garden, that we talked about a few weeks ago.
I was lucky enough to be in attendance for the last home tour of the season. Over at Tie Dye Travels you can see what the farm looks like for Christmas, along with some great shots of the Dorper sheep and Buff Orpington chickens that live and work on the farm. I’m not kidding — those sheep are better than any lawnmower in keeping the place neat.
We also sat down to lunch with the crowd, sharing several of Smith’s delicious recipes. Among the tasty edibles were an amazing Roasted Sweet Potato and Feta Salad. It was just grand… though I didn’t expect sweet potatoes and spinach to go so well together. No joke — it’s roasted sweet potatoes served up over a bed of warm wilted spinach and Feta cheese and it was hearty and delicious.
We also enjoyed Grits with Oven Smoked Tomatoes. In Smith’s book the grits are baked into cakes, but here they were served in scoops. They were surprisingly tangy with the addition of a fresh goat cheese inside, and the tomatoes provided just the right amount of savory tartness to make it all come together.
Along with the Green Beans with Lemon Vinaigrette and Parmesan Bread Crumbs, there was Rosemary-Garlic Smoked Pork Tenderloin (the scent of which permeated the entire top of Moss Mountain while it was cooking, causing a fair amount of expected drooling), iced tea and coffee.
And for dessert, the marvelous Gingerbread with Citrus Fluff, the fluff in this case being a hand beaten whipped cream with orange peel and a touch of mint, the gingerbread itself managing to be both moist and light. It was a very decadent yet simple lunch.
You’re salivating, right? Well, more tours are available this springs… and if you want, you can go ahead and purchase one or six for the food lover in your life. And chances are if you’re reading this on Eat Arkansas anyway, you’ll want to book your own reservation, too. Click through to this website for more information.
Oh, by the way — I took a sneak peak at one of the menus for the daffodil tours coming up? In addition to that great sweet potato salad, there’s Chicken Stavros, which I had a while back at one of Smith’s Farm to Table events. And Buttermilk Pecan Pie. Dang. Now I need to go round up some recipes and cook… I can’t wait that long.