Saltwater has become a place of celebration over the last five seasons. Whether it’s a newly engaged couple, a marriage, an anniversary, new baby or birthday, we see it all. We are truly lucky to share in what has become a place of joy; it’s a privilege. With so many celebrations (to include Saltwater couples, the Palmers, Williams and Roberts, all toasting to a third year of marriage), it made perfect sense for the Saltwater Farm Vineyard staff to celebrate “us” with an end of summer soirée. Admittedly, this all came about because Lori and I simply wanted to make cheese. It took a couple of seasons to realize it, but Lori and I are kindred spirits and I kind of, sort of, adore her.
We had decided earlier in the summer that when tomato season came around we were going to make burrata, from scratch. If you’ve had it, I don’t have to say another word. We spoke of utilizing the kitchen in the bridal loft and sourcing local dairy for our production. Then, as with all families, word spread. Others wanted to join in, and who could blame them? The conversation evolved and suddenly we were planning a picnic that would bring us all together. With Merrily and Michael happily on board, Lori and I went into party planning mode. Evenings were spent together, slurping oysters, sipping wine and working out the details. Finally, a menu was born and we would not only celebrate the hard work of those that make Saltwater the success it is today, but the local farms and businesses that we have come to love so much.
M E N U
Stonyledge Farm — Ed and Belinda Learned — North Stonington,CT
Meats, including the pork shoulder, homemade relishes, tomatoes, garlic, peppers and various other veggies
Capizzano — Pawcatuck, CT
oils and vinegars
…and of course, Trillium Beer!
It was a labor of love and appreciation for a solid 2014 season of hard work.
Thank you to Michael and Merrily for your continued support and encouragement, to Lori and Kevin for opening up your home, to Gui and Mark for their stellar kitchen prep skills, and to the staff for always putting in 110%.
Cheers to keeping it local,