The Farmers Dinner and Biodynamics 101

There's a fine line between being a foodie and being a food geek.

A foodie can tell you where to get the best pork belly and root vegetable hash in town. A food geek can tell you why the biodynamics of your pork belly and root vegetable hash is pivotal to the ethical and ecological sustainability of your local food chain.

On Sept. 29, foodies and food geeks will be uniting – and rejoicing – over the delicious pork belly and root vegetable hash, one of four local, biodynamically inspired courses carefully selected for the next installment of The Farmers Dinner.

You can brush up on biodynamics here, but generally speaking, this latest buzz word within the foodie community involves a "triple bottom line approach (ecological, social and economic sustainability), to all aspects of food production and consumption," according to biodynamics.com.

To understand the beauty of The Farmers Dinner, you really have to experience it. 

This time around, the wildly popular farm-to-table dinner series will be served up with a side of biodynamic wine and spirits on Sept. 29 at Napa East, and it's not too late for you to get a seat at the table.

Dinner series organizer Keith Mayson Sarasin has teamed up with Napa restaurant manager and resident certified sommelier, Chris Riendeau, to create another sumptuous dining experience that includes fall flavor profiles from no fewer than five local farms/businesses, to drive home the message that supporting local growers/producers is the best way to keep the local economy moving, while being familiar with your food source.

Sarasin said teaming up with Napa was a natural fit.

"I have a deep amount of respect and admiration for what they're doing here at Napa, and they have a fantastic selection of biodynamic wines," Sarasin said.

Riendeau, no stranger to the concept of farm-to-table dinners, required no arm-twisting.

"We do a lot of special dining events here, and as soon as I heard about what Keith was doing, it had instant appeal," Riendeau said. "Across the industry there's a move toward wines that are sustainable, organic and biodynamic. What we want to do here is showcase wine producers with a commitment to the land."

In terms of ambiance, Riendeau describes Napa East as "Vegas meets Pottery Barn," for it's rustic flamboyance. 

"We're unpretentious here, and yet, when you walk in, it feels kind of spectacular," Riendeau said.

The food is prepared to uncompromising perfection by an experienced staff, led by Executive Chef Steven Narducci and Executive Sous Chef Shawn Cook.

Tickets are still available for the Sept. 29 dinner, featuring wines from organic, biodynamic and sustainable sources along with a traditional four course locally sourced menu. 

First Course
Sugar Pumpkin and Ale Soup with Whipped Goat Cheese and Candied Pecans

Second Course
Pan Roasted Pork Tenderloin with Pork Belly & Root Vegetable Hash, Buttered Brussel Sprouts & Herbed Cracked Black Pepper Demi-Glace

Third Course 
Smoked Duck Breast Fanned Over Soft Roasted Corn Polenta with Cranberry Braised Endive and Sweet Maple Jus

Fourth Course 
Apple Pear Tart Drizzled with Cider Caramel and Special Ice Cream From Jake’s

• Grass-fed beef, chicken and pork from Litchfield farmer Steve Normanton
• Pumpkin and goat cheese from Kimball Farm
• Duck from Rickety Ranch, Hollis
• Honey from Kagen Weeks
• Homemade ice cream from Jake's Old Fashioned Ice Cream