We recently attended an organic dinner at Renaissance Commons explaining the growing and raising of organic foods and its effects on the body. This was in partnership with the Aquarium.
Our first speaker was Brad Grafton, Executive Chef at Renaissance Commons.
Brad explained to us how the foods we normally eat affect the body, and how
people in other countries, such as Japan, are in much better health on the inside, due to the organic diets they follow. He advised us that everything on the menu that night was completely organic except the Gruyere Cheese.
For our first course, we were served Golden Potato Soup with Gruyere Cheese
and Watercress. The potatoes were a Yukon Gold Potato, while the garnish
atop the soup was fresh, organically grown Watercress. Horticulturist
Miriam Keener of Little Sequatchie Cove Farm, who was in attendance with her husband, Bill, raised the Watercress. The soup had a wonderful mild flavor and the bright green leaves of the Watercress had a fresh, crisp texture that perfectly complimented the soup.
Before the second course, Bill Keener spoke about raising Sheep, Beef, Pork
and Chickens. He explained that you must work in sync with nature for truly organic meats. He has been on the farm for six or seven years and has been in a learning process to find the absolute best way regarding recreating the environment. He said that he has installed portable chicken coops and moves the chickens every day or two so they will be in a fresh area conducive to laying eggs, etc. While in one spot, they are fertilizing the area, so when
they are moved to the next area the process starts again and the previous
area is starting on its new growth.
All of his animals are moved just as the chickens are in order to keep the
process of regrowth going, while also keeping down flies and insects that
are usually attracted when the farm animals stay in the same spots. The
sheep he raises are called Katahdin sheep. These are "hair" sheep, which
means they shed their hair and resist parasites. Animals that have been
grass and herb fed, stress free, are more tender, tasty and nutritious.
The second course was a salad, which consisted of Baby Lettuce, Fennel and
Tangerine. The different textures and tastes of each ingredient, blended
well together for an exciting taste sensation. The Fennel added a very good and interesting taste to the salad. The Fennel tops were used to decorate the centerpieces on each table.
The salad was followed by a talk from Chuck Pruett, owner of Greenlife
Grocery. We understand this is the number one place in Chattanooga to
purchase organic foods - you can even purchase organic baby food at
Greenlife. His family had been in the grocery business all his life, but he wanted to take it in another direction when he started thinking about the kinds of foods his family was eating. He located a vacant food store and started his life's work. We were served organic tea and coffee from Chuck's store and both were delicious. We even sampled organic sugar to sweeten the tea and coffee. The tea seemed to have a light mint flavor while the coffee was much like the regular variety.
Following Chuck, we were treated to a short talk by Rico DeMattea from
Leachman Cattle Company, the largest producer of Montana Brand Beef. He
explained to us a similar story on raising beef, just as Bill had earlier. He told of the importance of raising cattle on grass, allowing no pesticides to contaminate their eating areas, etc.
Our third course was Roasted Leg of Lamb with Braised French Lentils and a
Mint Shiitake Relish. The Lamb was moist and extremely tender, while the
Lentils added a wonderful accompaniment to the Lamb. The newsletter we were given stated that the Shiitake Mushrooms are the "premier gourmet cooking
mushrooms and also probably one of the most nutritious foods that you could eat".
Brad again spoke briefly regarding details of the dessert and answering any questions we had.
The fourth course of our meal was the dessert, Apple Crumble with Sweet Egg
Custard. This was absolutely delicious. The custard was made with eggs from the chickens of Little Sequatchie Cove Farm. Brad talked about the different taste and texture of the eggs from the organic farm. The chickens are fed the highest quality grain and the best minerals and kelp available, while having access to fresh clover, herbs and bugs of every sort. Bill said that 212 Market and Southside Grill use no eggs other than the ones purchased from his farm.
This dinner was very worthwhile to attend, as we learned much about the
affects of organic food on the body versus the food which most of us eat
every day. The dinner was great and the knowledge we picked up was very
important.
If you are interested in purchasing any of the beef, pork, lamb, mushrooms
or eggs you can contact the farm at 423/942-9201. You may also want to
check out fresh organic ingredients stocked at Greenlife Grocery on Hixson
Pike.
(Janet Wilson and Wayne Keith are owners/writers for Chattanooga Dine Out, a website devoted solely to reviewing restaurants in Chattanooga and the surrounding area. For a list of all reviewed restaurants (including the Five Star winners), as well as a complete directory of all area restaurants, visit our website at CHATTANOOGA DINE OUT )