Triumph Farm Dinners: A Photojournal
Last week we collaborated with Triumph Brewing on two beer-paired dinners. One in Princeton on Tuesday and the other in New Hope the following night. We developed a menu that highlighted mid-winter cooking and everything that entails: the cellar vegetables on which we all rely during this time, specialty produce currently available to us on the farm (greens from the high tunnels, raddicchio tardivo, and, microgreens to name a few), and the art of preservation, so essential to good (and varied) eating during these long months of short days.
Prepping back-to-back five course dinners for 30 is a challenge we’re accustomed to at the cooking school, especially following the holidays when that muscle gets flexed the most. Working out of Triumph’s high-volume, multi-level kitchens was another experience entirely, and eye-opening. For those who couldn’t make it, here’s a taste: