WOP Serves Albany Museum of Art Fundraiser Dinner

Posted by Laura Mortelliti on Mar 22, 2017 11:16:33 AM

White Oak Pastures had a wonderful Saturday evening with the Albany Museum of Art and Albany Technical College Culinary Arts Department putting on a benefit dinner for the museum. Our very own chef Reid Harrison prepared the first four courses with White Oak Pastures protein- duck, goat and lamb. He also helped direct the enthusiastic culinary students. This evening was a great success for everyone. It was the biggest fundraising event of the year for the Museum, the Culinary Arts students were able to experience the organization and care that go into a large, on-location, fine dining event, and White Oak Pastures was able to share our unique pasture-raised products as well as several of Chef Reid's most popular recipes which we are very proud of. The event featured local chefs Todd White, Kurt Rouse and Kelly Taranto. Read our recipes for the duck confit, goat meatballs, and leg of lamb

 

 

                                                    

 

               

                                                

                                                  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Topics: Foodie, Kitchen, Rural Community, Farm-To-Table

Flavor of Georgia: Chef Reid’s pastured chorizo sausage

Posted by Angela Huffman on Mar 18, 2016 2:00:00 PM

This week, White Oak Pastures’ Chef Reid was a finalist in the 10th Annual Flavor of Georgia contest hosted by the University of Georgia. Our pastured Chorizo Sausage was showcased in the Meat & Seafood category, and made it to the top three of 12 contestants. Products were judged on flavor, texture, ingredient profile, and how well the products represent Georgia.

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Topics: Staff Spotlight, Pastured Pigs, Farm-To-Table, Sausage




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