Thursday, July 1, 2010

Whispering Brook

Creating a destination complete with a vineyard and olive grove producing delicious Whispering Brook Olive Oil, Adam Bell and Susan Frazier welcomed visitors to their delightful property for the Olive Long Table Luncheon which promises to become a fixture on the annual calendar for many. Whispering Brook Wine Club members mixed with suppliers and members of the press to experience a taste of what the Broke Fordwich region has to offer and learned about the terra rossa soil which makes this area so special.

Chef Carolyn Scott, a Slow Food advocate and owner of Redgate Farm, designed the menu to complement whispering Brook wines which included a rosemary lamb shoulder braised for 12 hours and with a sour dough and tarragon stuffing with slow-cooked ratatouille, potatoes and dressed bitter greens.

Visit the website for an overview of Whispering Brook, its accommodation and more.
Image ©Whispering Brook.

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