{"id":1604,"date":"2017-03-29T00:06:51","date_gmt":"2017-03-29T00:06:51","guid":{"rendered":"http:\/\/perfectmealtoday.com\/?p=1604"},"modified":"2017-03-29T00:06:51","modified_gmt":"2017-03-29T00:06:51","slug":"rogers-gardens-and-farmhouse-spring-celebration-field-to-fork-experience","status":"publish","type":"post","link":"https:\/\/perfectmealtoday.com\/?p=1604","title":{"rendered":"ROGER\u2019S GARDENS AND FARMHOUSE SPRING CELEBRATION Field-to-Fork Experience"},"content":{"rendered":"

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Michael Hepworth<\/span><\/p>\n

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SPRING CELEBRATION<\/p>\n

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AT ROGER\u2019S GARDENS AND FARMHOUSE\u00a0Field-to-Fork Experience<\/p>\n

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Rodger’s Garden<\/figcaption><\/figure>\n

Beautiful Environments that Celebrate\u00a0Nature, Habitats and Sustainable Living<\/p>\n

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Featuring The Ecology Center\u2019s Grow Your Own<\/em> Program<\/p>\n

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By Kay Schroeder<\/span><\/em><\/p>\n

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Corona del Mar (Perfect Meal Today) 3\/28\/17\/–What is the first image that comes to mind when you hear the word spring? Flowers, of course, and at Roger\u2019s Gardens, it means an abundance of gorgeous flowers and the many glorious seasonal floral displays that personify what Roger\u2019s Gardens is all about. On March 23, Farmhouse Restaurant, Owner and Executive Chef Rich Mead, welcomed media guests to a Special Media Tasting at the Farmhouse Bar to experience RG\u2019s Spring Menu and artisanal cocktails. Wow! First recorded in 1924, the word wow<\/em> was described as being a verb meaning to overwhelm with delight or amazement. <\/em>However, the definition falls short when describing the numerous spring flowers, bursting with color and fragrance, which were designed and arranged into stunning displays by RG\u2019s very talented staff.<\/p>\n

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As guests strolled through the gardens, every little alcove featured something wonderful to enjoy. Features like stands with ebullient men and women offering specially made artesian cocktails while sharing their expertise in the techniques and ingredients used. Interspersed along the walking paths were tables adorned with bouquets of freshly cut flowers of many species and the colors of spring: pink, yellow, blue, purple and lust green foliage. One standout table held an impressive array of cheeses, including goat, blue, brie, and other wonderful cheeses accompanied by prosciutto and salami.<\/p>\n

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Kay and The Easter Bunny<\/figcaption><\/figure>\n
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Rodger’s Garden Gift Room<\/figcaption><\/figure>\n
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Rodger’s Garden Jams Room<\/figcaption><\/figure>\n

Wait staff circulated throughout the gardens offering sumptuous hors d\u2019oeuvres that represented virtually all of the items on the new Spring Menu. The Macaroni and Cheese Pops<\/em> were a big hit as the mac and cheese were enrobed with a roasted bread-crumb coating, secured on a stick, thus resembling a lollypop. The secret to the Shrimp Cocktail <\/em>was in the sauce \u2013 the chef made the seasoning spicy, but not overpowering. The low viscosity (consistency) of the sauce made it easy to eat and walk at the same time<\/em>. The Mushroom Tart<\/em> was a \u201cgo back for seconds\u201d for many guests. Even desserts had their opportunity to impress with the shortbread cookies and lemon bars, just to name a few.<\/p>\n

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Photographer Tom Wright and I were fortunate enough to encounter someone very important to the Gardens, the official mascot, Roger<\/strong>. Roger entertained us by demonstrating his ability to respond on cue to his trainer\u2019s commands.<\/p>\n

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Blood Orange\/ Organic Gin<\/figcaption><\/figure>\n
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Blood Orange with Organic Gin<\/figcaption><\/figure>\n
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Farmhouse\u00a0Champagne<\/figcaption><\/figure>\n
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Chef Mead’s sweet potato roasted<\/figcaption><\/figure>\n
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Mac and Cheese Bites\u00a0<\/figcaption><\/figure>\n

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Mushroom Toasted<\/figcaption><\/figure>\n

After the tour of the gardens, innovative cocktails, and awesome hors d\u2019oeuvres, it was time to walk the short distance to the Farmhouse Restaurant to enjoy champagne (and more tantalizing food) with Chef Mead and his staff, and to learn more about the Farmhouse Restaurant and its mission, purpose, and direction for the future.<\/p>\n

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Shrimp Cocktail<\/figcaption><\/figure>\n

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Chef Mead and the Farmhouse Restaurant dedicated a portion of the proceeds from the evening to benefit the Ecology Center’s Grow Your Own<\/em><\/strong> program.<\/p>\n

A series of Farm Dinners celebrating the Farmhouse Restaurant\u2019s sustainable food community will feature the farmers and chefs leading the movement. Events include:<\/p>\n

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