Farm-to-Table Entertaining Al Fresco 21

Spending time outdoors and enjoying friends and family over good food and drinks is a great way to usher in summer. This gorgeous farm-to-table dinner is set in the breathtaking Timber Barn space at Weston Red Barn Farm. From the fresh flower arrangements to the locally sourced produce and herbs, this earthy spread is brimming with character and flavor. The earthy ceramic and clay vases give the perfect vessel to fill with organic cut herbs and handpicked wild flowers. Amy Casin from Victoria Gardens arranged a beautiful medley of queen Anne’s lace, mint, sage, rosemary, lavender, lamb’s ear, nigella, buddleia, oregano, dill, fever few, and geranium to name just a few of these beautiful blooms.

We love a good home cooked menu mixed with a signature drink, so we brought in the expertise of local food connoisseur, Samie Laforce, to share some of her favorite farm-to-table patio favorites and the creative beverage genius, Brandon Burke of Cordial Craft. What are we serving? We started with an Arugula Salad with Grilled Corn, Shaved Radishes with Zucchini and Goat Cheese and served with a Creamy Lemon Vinaigrette. Buttermilk Brined Fried Chicken was a must for this outdoor party which paired nicely with locally sourced Roasted Heirloom Carrots drizzled with Hot Honey.  Peach Bread Pudding with Salted Vanilla Caramel Cream rounded out our meal for the perfect sweet treat. 

We wanted to share a few of our favorite recipes for you to try at home. Enjoy!


Buttermilk Brined Fried Chicken

Dried spice mix
2 tablespoons white pepper
1 teaspoon ground mustard
5 teaspoons paprika
2 teaspoons fresh black pepper
2 tablespoons garlic powder 
2 teaspoons dried oregano
2 teaspoons cayenne 
1 teaspoon celery salt
1/2 teaspoon dried thyme
4 teaspoons onion powder 
Palm kosher salt 

Buttermilk Brine
4 cups buttermilk
1 bunch fresh sage
1/2 of spice mixture 

2 cups flour
1/2 cup cornstarch 
1 tablespoon baking powder 

Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks 

To cook: 
4 cups shortening 

Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge. 

Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. 

Add remaining spice mixture to flour mixture. Whisk together well. 

Heat shortening to 350 degrees. (Preference is cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken. 

Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side.  Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes. 

Let chicken rest for 5-10 minutes before serving! 


Peach Bread Pudding

1 loaf brioche 

5 fresh peaches 

2 tablespoons sugar

2 tablespoons butter

2 cups milk

1 cup heavy cream

5 eggs 

2 teaspoons cinnamon 

2 tablespoons brown sugar

2 teaspoons vanilla 


Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Mix all other ingredients together. Spray a 9×13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting. 


El Ahumado by Cordial Craft
“Spanish for Smoky”

1 1/2 ounces Reposado tequila
1/2 ounce aperol
3/4 ounce lime juice
1/2 ounce agave nectar
1/4 ounces luxardo cherry syrup
1 spritz of Mezcal 

Lightly sweet, pleasantly bitter.  The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.

Setting: Timber Barn in Weston

Food: Sammie Laforce

Florals and Arrangements: Victoria Gardens

Beverages: Cordial Craft