BCS Farm-to-Table Dinner smacks of success

A special thank you to all who helped make our BCS Farm-to-Table Dinner Aug. 9 a success!

With a menu inspired by the BCS school garden, Chefs Bill Atkinson and Zach Reed created an incredible five-course meal that explored the palate’s rainbow.

In order to keep the delicious meal a surprise for guests, the menu wasn’t released prior to the event. Our heightened expectations were met when we tasted the dishes in person:

• APPETIZER – Beef pastrami Reuben
• SALAD – Peach panzanella salad w/pickled red onions, grilled and chilled peaches, and a local honey vinaigrette
• COLD SOUP – Spiced watermelon with creme fraiche, crystallized ginger, mint, and feta
• ENTREE – Local half chicken, mashed butternut squash, local greens, corn, smoked cabbage with a demi-glace and candied apricot crumble
• DESSERT – French toast bread pudding with raspberry curd, gremolata, candied pecans, and whipped maple cinnamon butter

Local artist Tom Panei provided music throughout the dinner to create the perfect atmosphere for the event. Several BCS alumni and parents also contributed to the magical evening by assisting dinner organizers and Chefs Bill Atkinson and Zach Reed and their teams.
With the 2022 event in the books, we’re already planning next year’s dinner! Stay tuned for details. We can’t wait to sit down with you at the BCS Farm-to-Table Dinner in 2023!