Coleman Farm, Carpinteria, CA
Sunday, June 21st, 2009
Host Farmer: Bill and Romeo Coleman, Coleman Farm
Guest Chef: Richard Mead of Sage Restaurant, Newport Beach
Guest Chef: Richard Mead of Sage Restaurant, Newport Beach
This was OITF's third dinner at the Coleman Farm, which is great cause everything runs so smoothly. Chef Richard Mead has also done all three dinners with Farmers Bill and Romeo Coleman. They are a team- that will probably never be broken. The Farm is so beautiful- outside of Santa Barbara. Farmer Bill raises the most interesting chickens and turkeys. They are all crazy weird breeds and heritage breeds.
Chef prepared a huge menu that kept the guest happy. I think what I also loved about this dinner was that it was Father's Day. It was a happy dinner full of families. It was a different feel to the evening, but I enjoyed something different.
It was my first time to try Sea Urchins. They were interesting and I feel it is an acquired taste. But I was told Santa Barbara has the best Sea Urchins in the world. They are found in deeper waters — from 30 to 90 feet — around the forests of kelp that they feed on. The urchins from the ocean around the islands off of Santa Barbara are hand harvested by divers, then loaded onto boats and brought to the mainland for processing. (Read more on this LA Times Article).
The next morning we woke up and Bill's wife made Menudo, which is a Mexican soup made with Tripe (beef stomach), hominy, chile peppers, onions, cilantro, oregeno, and lime. We were told that it is often thought of as a cure for a hangover and is traditionally served on special occasions or with family. The dish is also known in the Philippines, where the Farmers are from and cooked with garlic, onions, diced pork chops, pork liver, diced potato, diced carrots, green bell peppers, soy sauce and tomato sauce, and seasoned with salt and pepper while it is cooked. This dish usually takes 7+ hours to cook! I think she mixed the two recipes. We had a great time at the Coleman Farm and cant wait to return!!!
Chef prepared a huge menu that kept the guest happy. I think what I also loved about this dinner was that it was Father's Day. It was a happy dinner full of families. It was a different feel to the evening, but I enjoyed something different.
Barbara has the best Sea Urchins in the world. They are found in deeper waters — from 30 to 90 feet — around the forests of kelp that they feed on. The urchins from the ocean around the islands off of Santa Barbara are hand harvested by divers, then loaded onto boats and brought to the mainland for processing. (Read more on this LA Times Article).The next morning we woke up and Bill's wife made Menudo, which is a Mexican soup made with Tripe (beef stomach), hominy, chile peppers, onions, cilantro, oregeno, and lime. We were told that it is often thought of as a cure for a hangover and is traditionally served on special occasions or with family. The dish is also known in the Philippines, where the Farmers are from and cooked with garlic, onions, diced pork chops, pork liver, diced potato, diced carrots, green bell peppers, soy sauce and tomato sauce, and seasoned with salt and pepper while it is cooked. This dish usually takes 7+ hours to cook! I think she mixed the two recipes. We had a great time at the Coleman Farm and cant wait to return!!!
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Menu at the Event:
Grilled Pizza: Heirloom Tomato Jam with burrata, sweet & spicy Italian sausage, spigarello, and wild Arugula.
Sea Urchin Shooter.
Weiser Farm's Melon (Best Melon) with Ham.
Santa Barbara Seafood Soup with Spot Prawns, White Sea Bass, Tomato Verbena Broth and Griddled Polenta.
Roast Pork and Chipotle Pinot Jus with Grilled corn, baby zucchini and squash, cannellini bean Relish.
Grilled Mustard and Telegraph Porter Rubbed J&J Grass Fed Beef Sirloin.
Skillet Corn and Blueberry Cake with Berries and Sweet Vanilla Cream.
Grilled Pizza: Heirloom Tomato Jam with burrata, sweet & spicy Italian sausage, spigarello, and wild Arugula.
Sea Urchin Shooter.
Weiser Farm's Melon (Best Melon) with Ham.
Santa Barbara Seafood Soup with Spot Prawns, White Sea Bass, Tomato Verbena Broth and Griddled Polenta.
Roast Pork and Chipotle Pinot Jus with Grilled corn, baby zucchini and squash, cannellini bean Relish.
Grilled Mustard and Telegraph Porter Rubbed J&J Grass Fed Beef Sirloin.
Skillet Corn and Blueberry Cake with Berries and Sweet Vanilla Cream.
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