We had the best time this past weekend at the Farmstead on Woodson Ridge where the Jewish Federation of Oxford hosted a Chanukah supper with food from chefs Alon Shaya, Zach Engel, John Currence, Kelly English and others from Pom Hospitality (it’s the new group Alon established since his break with John Besh).
Av took Shugie (who dreams of having his own restaurant one day serving his world-famous chocolate sauce) in to meet Alon and Zach and everyone.
There were three latkes: this one with apple by Kelly English
this, with sour cream and caviar by John Currence
…and the one that seemed to be everyone’s favorite, Alon Shaya’s latke with whitefish topped with herbs and everything bagel seasoning (we will absolutely be having this next week at our family’s Chanukah supper):
John Currence made this dish of vinegar-roasted brussels sprouts, spiced yogurt, pickled chickpeas, shiitake ‘bacon’, and sumac — that was great:
Kelly English prepared this slow-roasted lamb belly with speckled beans and zhug. It was woooooow:
and the meal ended with crispy buttered kanafeh with orange blossom honey. Shugie wasn’t feeling it so Shug and I devoured his once we got done with our own servings. Just fab:
Have to say, we go to a lot of events, and this was just perfect: family friendly (so often, these things are just for adults), delicious, and lovely. We sat at long tables and made friends with our seatmates. Oh! And there was a great band & we all did the hora at the end. Lovely, lovely, lovely.