Elements – Table Terroir Dinner

Last Wednesday, we were treated to an epic dinner at Elements – the Table Terroir Dinner. Over four hours, we wined and dined on creative dishes prepared by Elements chef Justin Severino. Each course featured elements (ha ha ha) from local farms, and that freshness was truly on display. We have had a full week to reflect (it took that long to truly comprehend the gloriousness), and now we’ll take you on the tasty journey, bite by bite…

The cocktail hour showcased the restaurant’s Charcuterie platter of house cured meats. This just in: meat is good; and this meat was no exception. The cocktails to accompany the hors d’oeurves were weird, at best. Pumpkin infused vodka in what was essentially milk and bacon infused vodka and cider. As Sarah classified the bacon number: “liquid bacon in a drink, sans the grease.” Drinking bacon sure seems like a novel idea… and yet… Have to applaud the creativity though!

Seated for the next six courses, we were presented with dish after dish of uniqueness and surprises. All three of us gals were experiencing some of the food for literally the first time (like, who eats quail these days??). First course was a pumpkin soup with wild mushrooms and smoked chili. Poured at the table (hey fancy heyyyy), the soup had a great consistency due to the pumpkin and a bit of a kick due to the chili (*Sarah’s fav). Next, we were greeted with a beet and turnip salad on sheep’s milk yogurt. The idea of farm to table was really brought to life in this dish – the beets and turnips tasted as if we were sitting in the garden. Awesome. And the cider vinegar dressing should be bottled – so I can take baths in it. Delightful.

Pizza Florentine came third, which had an incredibly odorous Taleggio cheese. Even though it smelled like feet, it tasted non-feet like. It was creamy and subtle which allowed the accompanying greens to be a focus (Julie’s fav as she enjoys both the taste and smell of feet obviously). Perhaps the best portion of the meal, in my eyes, was the smoked trout served on potatoes with bacon. This bacon was other-worldly good. Again, cured in house, it was the highlight on the plate. They could have served me just a bowl full of that bacon, and I would have been a happy camper. I was also pleasantly surprised to enjoy the trout. Not usually a big fish person, the trout was mild and tasted great with… you guessed it… the bacon. Another surprise followed – chicken fried quail on sauerkraut. That tiny bird was really quite good. I credit the breading. Ri.dic.u.lous.ly. tasty.

Phew…

Finally, dessert! Shortbread served over pineapple tomatillo and apple cider. The shortbread has a hint of what we thought was anise, which really was quite nice.

Well kids, there is the recap. Overall, the experience was a great one. The attention to local ingredients and fresh farm offerings was superb – each course was even paired with a local wine from Briar Valley Vineyard (and the quail was paired with the Black Strap Stout from our friends at East End Brewing!! delicious!). Even though this was a special dinner, it is evident that Elements takes the farm to table concept seriously and has great results in doing so.  We can’t wait for seconds!

I will leave you with the eloquence of Sarah: “The people are great, the food is well-made, and you can just tell there is a lot of love in the place.”

Elements: earth, fire, rain… heart?