We love our friends over at Allandale, the working farm and farmstand located between Boston and our hometown of Brookline. We've been picking out pumpkins and Christmas trees there since we were little kids, so it's been so fun to work with them sourcing produce for the food truck and restaurant. This year, we decided to throw two dinner parties at the farm. Our August dinner was picnic-style, with blankets and chairs for eating all over the main field. Our October dinner last week was held in Greenhouse #3 for a cozy harvest party along with our truck bestie The Beer Mobile!
If you haven't heard about The Beer Mobile yet, it's the truck cousin to our food truck, the brainchild of Mei Mei co-founder and big bro Andy! He and his long-time bartender friend Corey set up The Beer Mobile as an easy option for bar catering and craft beer on draft for parties and weddings. It was the perfect companion to the food truck for our harvest party!
Over in the greenhouse, the wonderful Allandale crew - led by Emily, Chelsea and Jessica - had set up farm tables and benches with burlap tablecloths and farm flowers.
Andy and Corey brought a few varieties of red and white wine along with local craft beer like Cisco Whale's Tale Pale Ale, our favorite Bantam and Downeast Ciders, and Shock Top Belgian White beer. When guests arrived, they immediately lined up for a drink next to the fire pit, cornhole, and pumpkin patch.
Meanwhile, over in the food truck we were busy plating miso soup with local seaweed, organic tofu, and spiralized daikon radish as well as a smoky eggplant dip with Allandale cubanelle and poblano peppers for dipping.
The 80-odd guests (we sold out the event again!) began to join us in the greenhouse for the meal.
How warm and cozy does it look with tables full of people? We're so excited to do more events in here.
And then the food came! Check out the delicious menu featuring all sorts of Allandale produce, straight from the fields.
Once we started serving I forgot to take pictures, but luckily Jessica, our marketing consultant/Mei Mei best all-time partner-in-crime managed to snap a photo of the red-cooked pork shank with multigrain blend and the roasted acorn squash with sweet and sour squash seed glaze.
The meal ended with fudgy blondies made from Allandale baby ginger and a delicious ricotta & tomato parfait. No pictures, sorry - they went too fast!