Farming is menu planning.
Technique makes the most of what’s grown.
Winter brings a new delivery.
photography by @sarahelizebethvalencia
Over the past year, we’ve put a lot of thought into what GB Culinary brings to an event. Our farmers, our kitchen and our service staff will each give you part of a very pleasing answer that can only be created by combining all replies. This is the beauty of a full service event, where our philosophy arrives in full force, altogether.
As the high season draws to a close, we adopt a different tempo. Almost everything we ourselves grow waits underground or in a seed packet.
In the kitchen, we’re busy making the most of what remains. Pickled and cured products in process cover the counters. These are specialties curated by dormancy.
In any season, our farm and our partnering farms teach us to stretch. What is known as the “farm to table” movement is as much about menu planning as it is about the sourcing its name references. A case in point: we no longer regularly recommend homogenous menu items like roasted carrots and carrot tops just to tap out of this root in a few eventful weekends. Rather, we select the medley of vegetables that supports the farmer and the field, using not just what we’ve planted but managing the reasonable harvest we can expect week after week.
Standing outside the norm of the modern food system, farm to table cuisine commands quite a lot from the farmer, the chef, and even the guests who support that partnership. A chef has particular power to keep this pact enjoyable.
Our full pantry makes for an exciting first in a lineup of forthcoming announcements. This winter we’re beginning our drop-off program called Deliverables.
Deliverables are temperature-stable menu options for casual events that don’t cut corners.
As a primarily full-service company, we’ve discerned and designed menus that make sense even without our team on site.
With our bread program fully up and running and our winterly preservation activities bringing forth plenty of delectably unique products, grazing boards are our base Deliverable. Features will include staples like our house miso beet hummus and short-aged specialties like our Peachtree Farmstead pork rillette and country pate.
With each Deliverable, we include classy compostables for consciously elevating display and dining. For repeated orders on our weekly or monthly happy hour subscription, returnable platters and utensils tighten up the cycle.
Stay tuned for menus and easy ordering options to be added to our website. For additional information, email marisa@gbculinary.com