For foodies like me, farm dinners are the epitome of eating local. Charlotte is blessed with a winning combination of dedicated farmers connected with passionate, talented chefs who like to play with their food. My only problem with farm dinners is that I usually hear about them after they're over.
So here's my favor to you: Bosky Acres goat farm in Waxhaw is having a dinner Saturday, Nov. 8, at nearby Pecan Lane Farm. The event is a fundraiser to complete a cheese cave for Bosky Acres, but for you, it's also an opportunity to feel righteous about enjoying delectable dishes from half a dozen of those passionate, talented chefs.
Whoa, let's back up here … a cave? What does a cave have to do with cheese?
"It's a traditional aging room," says Michele Lamb, who's been selling her fresh chèvre and feta at the Matthews farmers market since 2007 — after a little arm-twisting from chef Joseph Bonaparte, then of the Art Institute of Charlotte, today at Horry-Georgetown Technical College in Myrtle Beach.
"I was selling soap here at the market," Lamb recalls, "and he kept asking me, 'How come you're not making cheese?'" He finally took home her goats' milk to prove he could easily make cheese in his own kitchen. "I credit him for getting me started and making me believe I could do it."
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