Almost any conversation about locally grown sustainable food in Nashville ultimately circles back to Jeremy Barlow at Tayst restaurant or Hank and Cindy Delvin at Delvin Farms in College Grove, Tenn.
On Oct. 11, Barlow and the Delvins will team up to host Dinner on the Farm, with a pig roast and buffet drawing from the Delvins' crops. The evening begins with wine and passed appetizers--grit cakes with greens and goat cheese; caramel cones with spicy apple relish; and hushpuppies with wildflower honey and trout--in the orchard and moves to dinner tables under a covered area outside the barn. Woodland Wine Merchant will select a red and white wine to go with the menu of roast pig; skillet cornbread; fall squash napoleon with ricotta; lettuce with pears, toasted nuts and sweet potato dressing; pasta with spaghetti squash, peppers, preserved figs and sorghum; and apple pie, cobbler and caramel apples for dessert.
Tayst's serving staff will perform live music--though Barlow promises he's just there to man the pig.
The cost is $85 per person, with 10 percent of proceeds benefiting Food Security Partners of Middle Tennessee. The evening begins at 5 p.m. For reservations, call 383-1953.