Undercurrent Restaurant

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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-2

Reservations not required but recommended.

336-370-1266

A taste of Prodigal Farm: March 3rd 2017

Prodigal Farm, North Carolina goat dairy

Location: The Wagner Room
Kathryn Spann, co-owner of Prodigal Farms
Kathryn Spann, co-owner of Prodigal Farms

Join us for a taste of Prodigal Farm and help us welcome special guest Kathryn Spann, co-owner of Prodigal Farms.

Kat will be on hand to introduce us to their handcrafted Animal Welfare Approved farmstead cheeses and meat that are farmed on 97 acres in Rougemont, N.C. Guests will enjoy a four-course meal paired with select wines and have the opportunity to ask Kat questions, learn about the farm, cheese making process, and meat.

Friday, March 3rd, 2017
6:30 pm
65.00 per person (plus tax and gratuity)

Please make your reservations by noon on Wednesday, March 1st.

Call 336-370-1266 today as this is a RESERVATION ONLY event.

 

Prodigal Farm MENU

First Course

Dried Strawberry-Coriander Goat Sausage
Sourdough Crostini, Grilled Orange Compote, White Balsamic Glaze, Prodigal Farms Soft Ripened Cheese

paired with
Labor Wines, Riesling, Willamette Valley ’12

 

Second Course

Bacon Wrapped Goat Paté
‘Dirty Girl’ Buttermilk Biscuit, Fried Egg, Pickled Vegetables, Sweet Onion-Apple Chutney

paired with
Foggy Ridge, Serious Cider, Dugspur, VA

Prodigal Farm tasting notes on Dirty Girl Cheese:

These firm cheeses belong to a category called “washed curd.” It is also a renneted cheese, as distinct from a lactic cheese, so the cheeses are made all in one day, though their aging (“affinage”) takes months. Gouda is a more familiar cheese in the washed curd category. Unlike most goudas, Dirty Girl has a natural rind. Dirty Girl is aged 4+ months, and has a firm paste, and a mild but complex flavor which many folks are surprised to associate with a goat cheese. It is extremely versatile.

Third Course

Seven Hour Goat Leg
Slow Roasted Goat Leg, Aromatics, Root Vegetables, Potatoes, Natural Reduction, ‘Rowdy Gentleman’ Brulee

paired with
Meyer Family Cellars, Syrah, Yorkville Highlands ’12

Prodigal Farm tasting notes on Rowdy Gentleman Cheese:

These semi-firm cheeses have a more supple paste than the Dirty Girl, with some openness (air spaces) in the paste. They have an attractive interior layer of vegetable ash, which evokes associations with a Morbier, but unlike Morbier, it is not made from two different milkings. Rowdy Gentleman is a “washed rind” style of cheese, meaning it is wiped down periodically during aging, in this case with a mixture of beer and brine, which creates an orange rind with a somewhat funky aroma.

It’s a very complex cheese, with three layers of experience: the distinct aroma; the surprisingly mild flavor of the interior paste, and the more pronounced and very appealing flavor of the rind, with an overall meaty, umami, lightly yeasty and lightly tangy flavor, and a long finish. It also reflects what we think of as three layers of terroir (or flavors deriving from a particular location): the goats eat what grows on our farm in our soil; we use a beer produced by a brewer in our area; and the washed rind cultivates an environment for a naturally occurring organism called “brevibacterium linens.” BL can be added via a commercial inoculant, but we use what occurs in nature. It’s a beautiful and highly distinctive cheese.

 

Fourth Course

Goat Confit, Roasted Red Onion-Fig Tart, Burnt Honey Glace, Pickled Oyster Mushrooms, ‘Blue Chevrolait’

paired with
Loukatos, Mavrodaphne, Greece NV

Prodigal Farm tasting notes on Blue Chevrolait:

This 100% goat milk blue has a dense, fudgy texture and is foil-wrapped, maintaining a moist consistency. It is aged approximately 4 months. While many goat blues can be very astringent, this blue instead evokes butter, caramel, straw, and umami, as a backdrop for the complexity of the blue veining. It pairs beautifully with nuts, and with some of the sweet flavors of the south: figs and honey. It is also terrific with a port. The name Blue Chevrolait is another word play; Kathryn owns a 1955 blue Chevy pickup; the French word for goat is “chevre” and the French word for milk is “lait.”

A note from Prodigal Farm owners Dave and Kathryn:

Prodigal Farm owners Kathryn Spann and Dave Krabbe
Prodigal Farm owners Kathryn Spann and Dave Krabbe

“We are Dave Krabbe and Kathryn Spann, and Prodigal Farm is our labor of love. Kathryn’s mother’s family, the Hamptons, farmed tobacco for generations in this small area. Kathryn moved to wicked New York City, where she practiced law for many years. There, she met Dave standing in line to see a musician from Nashville. Soon, we decided to return to Kathryn’s roots and Dave’s long-time dream of farming. We purchased a farm in Rougemont, in rural northern Durham County. The farm is bounded by Hampton Road-we have truly come home.

Our farm, with its 120-year-old farmhouse, huge old oak trees, and original log tobacco barns, mule barn, corn crib, smokehouse and other outbuildings, is a constant reminder of history. When we moved in, the longtime tobacco fields and even the barns were overgrown and had long been out of service. The old mule harnesses and tack hung in the barns; the wooden wagons sat under sheds. Time held its breath here.

We started with a few goats to help us clear away the poison ivy, brambles and other vines. Miraculously, the goats turned the overgrowth into milk, and Kathryn turned the milk into cheese-and it was good! We needed more goats. Then we needed a dairy.”

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