Photo: Sue Sidzina
Rain didn’t stop the festivities at the 4th annual Tiny Chef Farm Dinner on October 10th in Gold Hill, North Carolina. Chef Susanne Dillingham, also known as The Tiny Chef, gathered family, friends, clients, her team, and community partners for a meal celebrating their year together. The dinner also gives her clients a chance to meet the people who grow their food.
This year’s gathering doubled as a launch party for Susanne’s first book, Secret Ingredients of Life: A Memoir of Identity, Appetite, and the Hunger for Home, published on September 28th. Along with thanking guests, Susanne read a passage from the memoir and signed copies during the event.
Susanne and her team prepared dinner using fresh ingredients from local farms. Slow-Smoked Pulled Pork and Smoked Chicken were served alongside Kale Caesar Salad, Cornbread, Warm Bacon and Mustard Potato Salad, and Braised Cabbage with Sausage and Beer. The Rainbow Lasagna featured handmade pasta layered with beets, cabbage, butternut squash, béchamel, and Parmigiano Reggiano, while a table of fall desserts offered a sweet finish.
Gold Hill Flower Company supplied the flowers, and Dry Farm Wines provided the wine. Music was provided by The Local Boys and The Ginger Sisters.
