This review covers a special event hosted and supplied by Green Life Produce in Pahrump.
I think it was on Food and Loathing where I learned of Farm to Table: A Sunset Dinner Experience ($149), where Chef Tyler Vorce of Lilli would collaborate with the Cantwells' all-organic Green Life Produce for a multi-course dinner on the farm's land in Pahrump.
Supporting roles/Additional sponsors:
Sourdough Dreams Farm Stand, Nevada
B-H Premium Meats, Utah
Atmosphere: Lovely setting. A neat balance between rural farmland and modern commercial production. Extensive vegetable and herb garden behind white fences, large greenhouses with elaborate sensors, wild plots, and a developing feature, chicken (egg)s. Attractive grocery/gift shop. Dinner would be held beneath a long open-air barnlike frame.
Live music via singer/guitarist playing the oldies.
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At times the music was a bit too loud for easy conversation.
Several guests mentioned their placecards were misspelled.
The structure would have benefited from semi-transparent shades for the early part of the meal, as the sun glare was brutal.
An optional $45 wine pairing was offered at booking; there was also a cash bar. I stuck with the free water because, driving.
Welcome bites of four different
Canapés
*Deviled Farm Eggs with chicken liver mousse
*Beef Tartare with sauerkraut on toast
*Lettuce Cups with smoked cod, salad, and garden dill
*Garden Vegetable Bouillon with olio nuovo, pumpkin, and herbs
passed freely around by Lilli staff. All delicious and I sampled a lot.
Then Green Life Produce co-owner Steve Cantwell took the lead in a tour (short in distance, long in words) of the farm with its anchoring philosophy, history, methods, and future.
Dinner
Bread and Butter
Excellent crust and crumb, salted butter creamy and delicious
Starter
Cucumber and Tomato Salad with whipped ricotta, coriander croutons, garden scallions
Super fresh tasting
Pasta
Chicken Confit Agnolotti with roasted mushrooms, braised lettuces, buerre vert
Rich and hearty with good contrast of sharp and salt
Main
Grilled Ribeye Steak with demi-sec beets, potato mousseline, onion in Port wine sauce
Guessing 4oz cooked portion, default medium-rare (my preference), great mouthfeel, indulgent
Dessert
Garden Rhubarb Shortcake with Chantilly cream and poached strawberries
Just enough sweet and tart fruit, cream at fluffy smooth consistency. Did not care for the texture of the biscuit.
Value: Above average to excellent. I found the offerings generous and tasty, served in a pretty environment.
Service: The Lilli crew were phenomenal for the entire event, and Chef Tyler came around at the conclusion to give them their kudos. The parking lot attendants and green-garbed hostesses were very nice. read more