FOR A FEWLa Nay Ferme
La Nay Ferme was started in April 2012 by Clinton Felsted. Previously working in software, Felsted’s love for fresh food led him to learn more about farming, gather a talented team and started his own farm. Just a few months later the farm now offers CSA shares and hosts dinner events with the talented chefs who use the farm's fresh food for their guests.
Most recently, Heirloom Restaurant Group teamed up with Chef Taylor Mason for a farm-to-table dinner. The meal was set to take place in the front of the farm, overlooking the valley and lake, but an unexpected downpour made for a quick change of plans. In an impromptu fashion, the guests pitched in to move the tables and tents to dine standing, closely huddled to avoid the rain. The tables were placed just over the beds of basil and everyone helped to reset the tables, making for a meal that was unexpected, but fantastic.
Housemade pita with ricotta, hummus, peperonata, and castelvetrano olives
Farro, English peas, summer corn, cucumber, fresh herbs, lemon vinaigrette
Mixed lettuces, potato, green bean, olive tapenade, herb vinaigrette
Shaved summer squash, arugula, kale pesto, marinated feta
Tomato braised chicken thighs and legs, peppers, onions, kalamata olives, herbs
Quinoa, leeks, celery
Corn cake, sweet corn puree, blackberries
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