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Farmers’ Market Mashup Remix

A couple of months ago, Ragan and I brought back our Farmers’ Market Mashup, which you may remember from last year. We recently shared our best tips for How to Host a Farmers’ Market Mashup on Glitter Guide, so make sure to check them out so you can plan your own. If you are in California, you know we are lucky to have Farmers’ Markets year-’round, so this concept works anytime of year. In other parts of the country, mark your calendar for spring, and tell your friends to save-the-date!

I won’t rehash the rules, but the gist is this: We invite a group of friends to meet at the Farmers’ Market on Sunday morning, break everyone into teams and then go back to Ragan’s to prepare a four-course meal from ingredients we purchase at the market, and we all enjoy it together. There are also cocktails involved! This time we upped the ante by giving it a fall theme, and judging the dishes based on how well the theme was incorporated. I cannot recommend this more highly as a fun activity outside the usual plan of going out to dinner; it encourages bonding through a common goal and homemade food, and I can’t think of a better way to spend an afternoon!

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In case you’re dying for your own chic tote, my canvas bag is made by My Other Bag! One of my favorite styles is the take on the Alexander McQueen which has retired from the collection, but you can snag it just below.


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Once we have all the ingredients, we head back to Ragan’s, where the fun begins!

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We sipped on Pink Moon cocktails provided by my client Blinking Owl Distillery.

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The Pink Moon from The Blinking Owl Distillery
1.5 oz Vodka or Aquavit (preferably Blinking Owl 🙂
0.5 oz  lemon
0.5 oz  Falernum (The Blinking Owl uses Snug Harbor, made in SoCal by a guy  who delivers it to Blinking Owl himself.)
1-2 dashes Angostura bitters
Add all ingredients to a mixing glass with ice. Shake until well chilled and pour the cocktail and ice into a whisky glass. Add a simple mint leaf as garnish.

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Don’t be afraid to get your hands—and kitchen—dirty.

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The appetizer was oysters on the half shell.

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Super-fancy oysters, that is—presentation is everything. And also part of the judging.

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The cold main was an incredible prawn gazpacho. My guess is that this team would never be able to recreate this dish!

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The hot main was a fabulous squash pasta with sage served in a pumpkin!

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Dessert (my course) was apple bread pudding. AND WE WON!!!

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Thank you, Ragan for opening your home to us once again! Until next time…

Photos by Carla Choy Photography

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