NFK Dinner Series #4: Lynn Crawford & Lora Kirk

Each dinner in this series is a snapshot of the farm’s life cycle cast in a collaborative menu.


Date: April 14, 2018

Venue: The New Farm Kitchen

Guest Count: 20


Charity, Farming, Indoor, Sustainable Living


Beet on Quinoa Cracker

Twice Baked Potatoes

Cabbage Rolls

Duck Liver Pate apple-allspice chutney, homemade brioche

Charred Heirloom Carrot Salad Salt Roasted Grapes, Brights Dairy Feta, Carrot Hummus, Dill, Nutty Granola, Brown Derby Vinaigrette

Fogo Island Cod Creamy Hillside Garden Parsnips, Maple Bourbon Butternut Squash, Black Oyster Mushrooms with Confit Shallots

Mariposa Dairy Goat Cheese Mousse Red Wine Caramel, Balsamic Kissed Cherries, Candied Walnuts

Butterscotch Pot de Creme Hewitt's Sweet Cream

The New Farm Kitchen Dinners are a series of culinary events hosted by Chef Carl Heinrich.

Richmond Station is an ingredient focused restaurant. We devote a lot of our time to sourcing great food. in 2017, we started growing our own organic vegetables. We’re learning to nurture soil, plant seeds, weed the garden and harvest our crops – then we get down to cooking.

Collaborating with Lynn Crawford and Lora Kirk of Ruby WatchCo, the menu on this night was all about the producers. The ingredients were humble, simple and local. With Carl, Lora and Lynn all in the kitchen – I think we proved that you can’t have too many cooks!