I prepared a Farm-To-Table meal for the event and along with a few helpers, I handmade 400 pumpkin ravioli's with Rouge Vif D'etampes pumpkins harvested that day from the field, a variety of flatbreads, tomato soup with tomatoes straight off the vine, BBQ Moon Valley chicken, porkloins and more. The evening before the event I worked late into the night, maybe 2am and began again the next moring at 6am. I worked hard and had a lot of fun. Kim and Aaron, the owners of Moon Valley have been long-time friends and I was privileged to have this opportunity to cook for their event.
