Harvest Feast at The Orchard Inn

Posted: June 9, 2016

Harvest Feast at The Chefs Garden at The Orchard Inn Fine Dining Restaurant

We’re excited to announce an awesome opportunity to take part in a harvest feast in Saluda NC with a top quality restaurant using food grown on site with Sow True Seed seeds! Stuart Partin, Executive Chef explains it best:

“Hello, My name is Stuart Partin and I am the Executive Chef at Newman’s Restaurant located in the historic Orchard Inn in Saluda NC. As a fine dining Chef I have always searched for the finest ingredients available, which over time has lead me to become an avid gardener.

This year at the Orchard Inn we have constructed a 4000 square foot organic garden to produce the majority of our own produce for the restaurant. I choose to use Sow True Seeds for all of our seeds because I believe that what they are doing as a business has a huge positive impact on farming and our environment as a whole.

Our food at Newman’s Restaurant is fully inspired by the season and the harvest from the garden. We change our menu weekly to reflect what vegetables we are harvesting that week. I am excited to partner with Sow True Seed and together we will be hosting a Summer Wine Dinner on August 14th that will be showcasing the beautiful produce that we have grown. Please like our Newman’s Restaurant page on Facebook for weekly menu/garden updates and information on special events.”

The Chefs Garden at The Orchard Inn Fine Dining Restaurant

Orchard Inn and Sow True Seed Summer Wine Dinner

Hor dourves will be served at 6:30, Dinner at 7 pm on Sunday August 14th

First Course

NC Flounder Ballotine, Lemon & Australian Apple Cucumber, Malabar Spinach, Ronde de Nice Squash Panisse, Borage

Emmolo Sauvignon Blanc, Napa Valley 2014

Second Course

Chiba Green Edamame Tortelloni, Pan Fried Sweetbreads, Chanterelles, Asparagus Bean, Edamame Foam, Manchego

Ramey Russian River Chardonnay, Sonoma 2014

Third Course

Poussin, Grilled Cherokee Yellow Wax Beans, Tempura Burgundy Okra Flower, Pickled & Roasted Clemson Spineless Okra, Poussin Jus

Roche de Bellene Bourgogne, France 2013

-Jewel Nasturtium Sorbet Intermezzo-

Fourth Course

Pan Seared Lamb Chops, Kentucky Wonder & Appalachian Greasy Bean Salad, Malabar Spinach Puree, Mexican Sour Gherkin Cucumber, Tomato Confit

Trefethen Family Estate Double T Cabernet Sauvignon Blend, Napa Valley 2012


Scalloped Patty Pan Squash & Lemon Rind Tart, Chiba Green Edamame-Vanilla Bean Ice Cream, Crystalized Mint, Whipped Cream

Pacific Rim Vin de Glacier Ice Wine, Columbia Valley 2011

$120 ++ pp

Please call 828-749-5471 to make reservations for this special dinner

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