On December 6, 2009 the dinner guests at Banyan Coffee and Tea were truly blessed with a wonderful meal. Through the culinary mastery of three local Chefs, we were transported to a place of gastro-bliss via taste, texture, and ‘Farm to Table’ ideology. The dinner was titled ‘Heard’s Sunday Supper’ ( 'Heard's' refers to the fact that one had to hear about this dinner by word of mouth to attend)and was organized and executed by Bobby Mayo, Rich Kneal, Ellen Auger and the staff of Banyan. This was a first of what I hope becomes a trend at this cozy neighborhood coffeehouse. 

    Banyan offers flavorful breakfast and lunch daily, but not dinner. So the owner and staff including Rich, Ellen and Bobby (who formerly worked at Banyan) got together and decided to give an evening of food a try. For now, the dinners may happen only once a month but I hope they adopt this idea for nightly service. 

   The Chefs gave us eight courses focusing on local sustainable ingredients and did little but care for the food properly to showcase its natural flavor. They understand that the way to execute preparation of food is to let the ingredient speak for itself. If grown with a delicate and nurturing hand, one must also cook that way.

 the food

Variations on Carrot- Roasted, Panna Cotta, Meringue, and Carrot Leaf Pesto. Watermelon Radish, Wordford Farm's Arugula, Ginger Vinaigrette

two

Shrimp and Leek Sausage- Wordford Farms Zucchini "Linguini", Toasted Pine Nuts, Crispy Shitake Mushroom, Fennel Puree.

 four

Roasted Pork- Palmetto Creek Farm's Pork Belly, Spaghetti Squash, Brussels Sprouts, Apple Cider Sauce, Poached Seckel Pears

Spiced Pumpkin Bread- Candied Pumpkin Seeds, Crushed Walnuts, Pumpkin Creme Angliase, Whipped Coffee Cream

eight