Lambtastic Dinner

Deliciousness directly from farm-to-table is part of what we do best at Farmstead Creamery & Café, and this year we upped the bar several notches higher by partnering with Chef Christopher Ray to host several multi-course fine dining events at the farm.

Titled “Lambtastic Fridays,” these dinners feature delectable offerings from our pasture-raised lambs—from a variety of meats, to sheep cheeses, to our signature gelato. Even though each plate is small, after six courses, no one is leaving hungry! And there are fun surprises, bursts of flavor, and creative pairings to delight the senses along the journey of the meal.

All week before the last dinner, preparations are underway. Because Chef Ray is using ingredients from the farm, emails fly back and forth about what is seasonally available. During prep, I found myself running to the greenhouse for bok choy, fresh herbs, and kohlrabi. From the garden in June, radishes were utilized for the intermezzo along with fresh mint. It was like piecing together an intricate puzzle of colors, textures, and flavors. I’d open a harvest bin or recently picked greens, and it was as if opening a treasure box.

Farm-to-table chef dinners are gaining popularity across the country. Folks want to get back to the roots of where their food comes from, celebrate the diversity and uniqueness of foods grown right in their area, and have a personal experience with the chef, who introduces the courses and whose hands touch every plate.

So often, with the grocery store environment, we become accustomed to having anything we could want any time of the year. This, of course, is not how it grows in the garden! Asparagus is never in season with potatoes in northern Wisconsin. Spinach won’t grow in the heat, and tomatoes don’t like the cold. To some, this seasonality feels limiting, but to others it’s part of the creative challenge of embracing the natural rhythms of the growing cycle of the region.

If growing food was a painting, the palate would be completely different colors in spring than in autumn. Food creates a palate for the taste-buds, as well as for the eye and even the nose. Food brings people together, tells a story, and shares the efforts behind its raising and growing. Foods lovingly raised and prepared carry that with them, nurturing those who have the pleasure of eating it.

We’re in the midst of preparing for our August Lambtastic Dinner, which is this Friday (the 19th). Chef Ray is preparing a Cajun theme, in honor of one of his mentors. Lamb will certainly be a feature, as well as blackened tilapia (raised in our aquaponics greenhouse). There may still be room for a reservation, so if this is wetting your appetite, feel free to call us about ticket availability.

Additionally, we’re hosting a Lambtastic Fridays on September 16t and October 7th (themes yet to be announced). That means three chances at joining us for deliciousness in courses. I’ll also be offering some live music from “the corner stage” to add yet another dimension to the evening.

Lambtastic Friday dinners start at 6 pm. Tickets are $75 each, plus gratuity and tax. We do need reservations for this event, so please call in advance. 715-462-3453. We would love to have you join us for one of the dinners!

Not sure you’re a fan of lamb? Some folks have a hard time with the word, thinking of little bouncing puffballs at Easter time. But really we’re eating the naughty teenaged boy sheep, who are about 120 pounds when we take them to the butcher. So, no, not so cute at that size anymore. And many people have been turned off by “lamb” because what they really were served was mutton (from older sheep, so a stronger flavor) or from range sheep, which have a rougher diet.

The flavor of lamb is directly affected by what they eat, and our animals graze on the green pastures of our homestead, right here. The flavor is very delicate, and the meat very tender and moist. You might surprise yourself about your opinion of lamb when you meet high-quality cuts prepared by an experience chef who specializes in wild game. It is very easy to overcook lamb, so handling the meat is much like preparing wild game, which makes Chef Ray’s talents a perfect match for these dinners.

Want to join us? Give us a holler, and in the meantime I need to get the green beans and red peppers picked before Chef Ray gets here. See you down on the farm sometime.