On Nov. 12, Durham’s Cookery will host a fall harvest dinner to benefit farmers who previously served in the military.
The event is a collaboration by restaurant owner Mattie Beason and chef John Eisensmith of Six Plates Wine Bar and Mattie B’s Public House, both in Durham, and chef Joy Crump of Foode in Fredricksburg, Va. Some dishes will be prepared using meat and vegetables produced by these farmers. The event will include a viewing of the five-minute trailer for the forthcoming documentary, “ Farmer Veteran,” from Vittles Films.
The event will benefit the Farmer Veteran Coalition and their value-added label program, Homegrown by Heroes.
The five-course meal costs $40 per person. Beer, wine and cocktail pairings are being sold separately. It is from 6:30-9:30 p.m. Tickets can be purchased online: durhamcookery.com.
Here is the menu:
• Seasoned rare tuna with mustard scented shaved brussels sprouts and shiitake mushrooms, parsnip pear crema and lemony cranberry jam
• Cardamom-roasted sweet potato and kale salad with spiced pistachios, grilled red onions, pickled mustard seeds and roasted grape-cardamom dressing.
• Braised pork shank with persimmon-glazed and pumpkin-chevre-stuffed doughnut, spiced pecans and pork demi-glace.
• Chargrilled, chili-rubbed chicken with creamy polenta, fennel-apple slaw and bacon vinaigrette.
• Flying Elvis cream puff filled with Krupnikas liqueur chocolate mousse, banana pastry cream, fresh bananas, candied bacon and smoked boiled peanuts.