I go to farms all the time, but it is rare that I get to spend time on a farm at night. Last Friday, I got to do just that at Wilson Farm‘s Girls’ Night Out. I was not sure what to expect when Chef Todd told me about the event, other than that there would be a lot of people, and even more food.
When Alicia, Michelle and I arrived on Friday evening, we were delighted to see the farm store adorned with strings of white lights and looking quite ready for the holidays. We stepped inside to see the store similarly done up, along with crowds upon crowds of people.
Everyone was clamoring to get a taste of what chef Todd was whipping up, and every time you looked back, it was something different. When we first arrived, he was working on a roasted red pepper, kalamata olive and feta bruschetta.
There were several stations around the entire store, each serving several dishes. A few of my favorites:
A sweet potato casserole.
It did not take us very long to make our way to the back of the store where it appeared as though they were sampling every dessert they sold. There were 20 or more kinds of mini tartlettes, as well as not-so-mini cannoli and eclairs. My favorites were the berry tart and the tiramisu tart.
Wilson Farm also took this opportunity to showcase the work of their highly skilled pastry chefs and cake decorators. They had these very impressive and whimsical-looking cakes on display that they later sliced up and served. They had various buche de noel that they served as well. Because outside appearance is the top priority in a buche de noel, I have always expected that the quality of the cake and frosting would be lackluster. So I was surprised to find that my favorite dessert of the evening was the chocolate buche de noel, with a moist chocolate cake, a dense fudge-like filling, and a light and sugary chocolate frosting.
I was surprised to see just how many people came out for Girls’ Night Out, and it really helped to illustrate what a good job Wilson Farm has done in building a customer base and establishing customer loyalty. My sincere thanks to Chef Todd for inviting me and to Wilson Farm for putting on such a lovely show of customer appreciation.