Chef Jason Dacier, Hanover-Lebanon Co-Op Food Stores

Jason Dacier, Head Chef of the Hanover-Lebanon Co-op Food Stores Kitchens has set the menu for the fourth official New Hampshire Growers’ Dinner on Saturday, October 24, 2009. The dinner, which takes place at the Enfield Shaker Museum, is the last dinner formally promoted by the New Hampshire’s Farm to Restaurant Connection. It follows the day long Culinary History Symposium at the museum. Entrance fees for the two events are separate.

The menu and farms represented are:

French Onion Soup
- Edgewater Farm, Plainfield, NH

Cheese croutons
- Landaff Creamery, Landaff, NH

Pear & Blue Cheese Salad
- Poverty Lane Orchards, Lebanon, NH

Autumn Greens
- Blue Ox Farm, Enfield, NH

Maple Syrup Vinaigrette
- Taylor Bros Maple Syrup, Meriden Village, NH

Hard Cider Braised Beef
- PT Farm, North Haverhill, NH
-Farnum Hill Cider, Lebanon, NH

Caramelized Red Kuri Blue Squash
- Blue Ox Farm, Enfield, NH

Celery Root Puree
- Blue Ox Farm, Enfield, NH

Simple Roasted Peter Wilcox Potatoes
- Edgewater Farm, Plainfield, NH

Baguettes
- Three Little Birds, W. Lebanon, NH

Maple Crème Brulee w/Apple Tuille
- McNamara Dairy, Plainfield, NH
- Pete  & Gerry’s Eggs – Monroe, NH
- Maple Syrup  – Taylor Bros. Meriden, NH

Hard cider provided by Farnum Hill Ciders, Lebanon, NH will be served with dinner.

Farm representatives have been invited to enjoy the meal and speak about their products. Reservations for the Growers’ Dinner and the Culinary History Symposium can be made through the museum at 603-632-4346.