Burnt Eggplant with Tahini – A Report, A Recipe and A Photo Gallery

Fresh from the garden

Fair warning, folks, this is an Evelyn post. Evelyn… you know, the non-cooking, non-farming third of OurLocaltopia. I coordinate a bit, and work the computer machines. As some of you know, my interest in local food has always been present, but I fall definitively into the eater category. That is, I’m a patron, a customer, an observer, a consumer… but never a maker, never a cook. Because, frankly, I am a cooking failure.

A Photo Gallery From The Muck’s Summer Farm Dinner, Have A Look!

This historic house in the hills of Fullerton is a gorgeous setting for a summer farm dinner. The Muck, as it is know, is a center for community and culture serving the citizens of north Orange County and beyond. We recommend you check it out!

These organic beauties were grown on the Fullerton Arboretum’s farm and used in The Muck’s farm dinner.

Farm dinner patrons enjoy passed appetizers and drinks in the main gallery before sitting down to dinner.

A refreshing libation to start the evening off right, Rhubarb and Elderflower Bellinis, served in the main gallery.

The table waits for guests.

The Muckenthaler family had their farm dinners in this same location. This festive table harkens back to the soul of this historic property.

Crisp and fresh, a vareity of peppers grown at the Fullerton Arboretum.

Chef Jonathan Dye, making the pasta for the ravioli course right in The Muck’s kitchen! Talk about fresh!

Farmer and Chef Jonathan Duffy Davis prepares the homemade herbed ricotta filling for the ravioli.

Guests fill the table and get excited for the meal, as the sun begins to set on Fullerton.

This beautiful chilled avocado and corn soup with cilantro oil is made with Fullerton Arboretum produce!

These colorful squash adorn the farm table and remind us that fall is just around the corner. They were grown on the Arboretum’s Farm!

This toothsome treat was garnished with browned butter and garden fresh sage and chives.

Guests raise a glass to friends and family.

Arboretum nectarines being prepared for desert!

Chef Jonathan Dye and Farmer Jonathan Duffy Davis speak to the table about food being eaten.

Incredibly flavorful balls of delight! Charentais & Musk Melons paired with prosciutto, basil and mozzarella make a delightful summer salad.

As evening comes to The Muck, the table and grounds grow more gorgeous.

The evening comes to a close with the nectarine crisp the summer heat giving way into a cool evening. What a beautiful night!

A beautiful evening, in a beautiful setting. Click through the gallery above for more photos of the Summer Farm Dinner at The Muck.