June 20, 2015 The Center for Ageless Living's 7th Annual Field to Food event. "What's the Buzz"

June 20, 2015  Field to food at the Center for Ageless Living

Rode to Montano and back this beautiful sunny cool morning.

Then we heated pork and tomatillo enchiladas, beans and cooked an egg and ate breakfast by the pond in the garden.  The pond was particularly lovely today with its blooming water lilies.

Our gazebo in the garden with Suzette in the shadows.  Breakfast Saturday.

 

Our water Lilly pond

Then we went to the Farmers’ market to pick up cheese and carrots.

Suzette drove to the Center at 3:00 and I followed at 6:00.  When I arrived a bit after 6:30 things were in fill motion for the dinner starting at 7:00.  The Gruet champagne was being delivered to the champagne pouring area in the garden, so I went there,, but soon two nicely dressed women showed up to pour and I was able to wander away when Barry, Kylene, Janet, Cynthia and Ricardo showed up.  I showed them the pool at the spa and the secret garden and they seemed impresses.

Then we returned to the tent in the park for dinner.  This year Suzette and the staff were even better organized than last year.  There was individual table service for salad, soup and dessert.

The theme was honey, with honey tasting and honey as an ingredient in many of the dishes, such as the BBQ sauce on the beef brisket, salad dressing, and the wonderful honey horchata soaked Tres Leches cake for dessert.  I missed the appetizers of honey flavored goat cheese, pate and home baked Crackers this year as usual, but was able to join Cynthia and Ricardo in the tent with the other attendees as soon as I realized there were two lovely ladies who had been designated the wine pouters.   I spoke to Tim Lopez, the fruit wine maker about his wine, which was quite good.  He poured raspberry, plum and choke cherry wines that were distinctive and not too sweet or too dry.  The choke cherry tasted a little like a sherry.

Everyone agreed that the flavor and tender texture of the BBQ beef brisket and chicken was first rate.  There was also a gluten free rice noodle salad served, with a hot risotto and a superb penne baked with red turnip sauce.  I had never tasted red turnip and loved the flavor of it.  It seemed to be both creamy and a little chunky at the same time and gave the penne a uniquely zesty flavor, like a cheese sauce.  Dishes like this are a tribute to Executive Chef Derran’s superb food sense.

The meal was elegant with a balanced menu and beautifully prepared.  The entrée course was served from a table set up on the pathway beside the park area.  

Attendees by the chilled Gruet Rose and Brut Champagne serving area.

Cynthia and Ricardo at the champagne bar

Tim Lopez discussing his organic all fruit wines.  Note all the empty plates

It was a lovely evening of food and conversation.  I sat across from Marie Paul and her friend Casey and we had a lovely conversation.  Suzette was busy all evening with communications and introducing speakers,such at Ray, the bee keeper, and Tim, the wine maker.

I do not know how or where one could find a more interesting meal with wine beer and apple cider for $45.00.  The Center’s Annual’s Field to Food event must be the most unique and interesting food event in New Mexico for the money.

Bon Appetit