As you know, I love my barn and I cannot wait for it to be ready for a bride's special day. It still needs some structural repairs and the floors need some work, but a girl can only wait so long to have a party. Inspired by Sunday dinners at my cousins house, the Phineas Wright House is proud to host seasonal barn dinners. We set a long table for 20 guests, $75 per person, bring your own wine, make 18 new friends. Fun, right??
The menu was a celebration of seasonally inspired, locally sourced produce that included:
Course One: Trio of Garden Goodness featuring our own tomatoes, basil, chiogga & bull's blood beets, and french breakfast radishes with "THE" french butter.
Course Two: Shaved Zucchini Salad with toasted marcona almonds and parmesan
Course Three: Roasted Pork Tenderloin with bing cherry sauce, Roasted Cauliflower-Caramelized Onion Tart, Blue Lake Green Beans with shallot & pancetta
Course Four: Bourbon Poached Peach & Fresh Blackberry Cobbler
I have to say that the actual event was even better than the dreamy experience I planned in my head. A local artisan built 3 gorgeous farmhouse tables for me using wood that we removed from the third floor hay loft. I've been collecting mis-matched chairs from thrift & antique stores, flea markets, yard sales, the side of the road and even our transfer station. My new friend and amazing custom wedding invitation designer, Meagan Sears of the Brocade Blackbird created beautiful menus and favor tags for the big night. My dear friends and visiting house guests from CA helped me hang mosquito netting and market lights, place decor and even penned our fun "Bolton Local" chalkboard. My neighbor, Marie helped me shuttle platters of yummy courses from the kitchen to the barn, and dear new friends gathered around the table. I can hardly wait for the next one!
Special thanks to Kristen Turcheck of Kristen Jane Photography for capturing these lovely images!
The menu was a celebration of seasonally inspired, locally sourced produce that included:
Course One: Trio of Garden Goodness featuring our own tomatoes, basil, chiogga & bull's blood beets, and french breakfast radishes with "THE" french butter.
Course Two: Shaved Zucchini Salad with toasted marcona almonds and parmesan
Course Three: Roasted Pork Tenderloin with bing cherry sauce, Roasted Cauliflower-Caramelized Onion Tart, Blue Lake Green Beans with shallot & pancetta
Course Four: Bourbon Poached Peach & Fresh Blackberry Cobbler
I have to say that the actual event was even better than the dreamy experience I planned in my head. A local artisan built 3 gorgeous farmhouse tables for me using wood that we removed from the third floor hay loft. I've been collecting mis-matched chairs from thrift & antique stores, flea markets, yard sales, the side of the road and even our transfer station. My new friend and amazing custom wedding invitation designer, Meagan Sears of the Brocade Blackbird created beautiful menus and favor tags for the big night. My dear friends and visiting house guests from CA helped me hang mosquito netting and market lights, place decor and even penned our fun "Bolton Local" chalkboard. My neighbor, Marie helped me shuttle platters of yummy courses from the kitchen to the barn, and dear new friends gathered around the table. I can hardly wait for the next one!
Special thanks to Kristen Turcheck of Kristen Jane Photography for capturing these lovely images!
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