My Night at a Green Dirt Farm Chef-Lead Dinner: Martin Heuser of Affäre
A Warm Welcome
It was a warm, humid September evening in Weston, MO (as most of us Kansans/Missourians are used to) when my friend and I drove up the gravel road to Green Dirt Farm’s gorgeous barn. I was giddy simply upon viewing the building and the surrounding trees and pasture.
I had never been to a Farm Table dinner at their farm before, so I did a little research. Yes, I am one of those people who looks up restaurant menus ahead of time to see what looks good.
Each of Green Dirt Farm’s Farm Table dinners are five courses with drink pairings, chef-driven, cozy and comfortable. Each dinner is completely unique, from the signature cocktail to the seasonal ingredients. This is my ultimate fantasy.
Upon entering the small courtyard in front of the barn we were greeted with the event’s signature cocktail, the Pimm’s Cup, which was highlighted with refreshing cucumber flavors. I quickly grabbed a GDF branded handheld fan to fight the heat. We toured the appetizer table and spotted some familiar faces: Dirt Lover, Prairie Tomme and some fresh sheep’s milk cheese.
The loveliest duo were performing songs while guests introduced themselves and chatted among flowers, cocktails and miniature plates of food. We even spotted a sheep through the fence.
After around thirty minutes, we were all called inside to sit down for dinner.
A Marvelous Meal
I carried my appetizers and cocktail along with me to the table because I am tacky and can never stop eating. I quickly checked the vibe and finished them off; everyone else was waiting patiently for the dinner to begin. Each seat at the table was set with an elegant place card. The outdoor “kitchen” area where Chef Heuser and his team were working on the food was mere steps from the table.
Everyone perked up as Chef Heuser, of Affäre, was introduced and the first course arrived! In true Green Dirt Farm style, each entree included a type of their cheese. The first course of our meal was grilled baby peppers stuffed with lamb and cheese. I may get repetitive when I write that it was delicious. The peppers were served with a light and airy white wine.
Grilled baby peppers stuffed with lamb and cheese, paired with a 2016 Pinot Blanc.
The second course was a lamb shoulder, veal liver galantine on top of a bright green herb aioli. The salad was topped with an ample amount of fresh cheese and raspberry vinaigrette.
GAL·AN·TINE
noun
a dish of white meat or fish boned, cooked, pressed, and served cold in aspic.
Lamb shoulder galantine, veal liver, herb aioli, salad bouquet with fresh cheese, vinaigrette, paired with Le Roc Fronton Rose de Saignee 2018.
The third course was one that didn’t include lamb. This avocado-apple gazpacho with GDF yogurt ice cream, tomato, apple and cucumber was completely lovely, light and tangy. Chef Heuser told us that his daughter made the yogurt ice cream and he absolutely HAD to include it in the meal, it was so good.
Avocado-apple gazpacho, GDF yogurt ice cream, tomato, apple, and cucumber paired with Matteo Braidot Sauvignon Blanc, Fruiliano, Italy.
After an hour of quietly and awkwardly keeping to myself, fellow food-lover Dave Eckert asked me about ultimate frisbee and entertained me with amazing stories. Being able to talk with others around the dinner table adds so much fun to the experience. Don’t pass up on meeting new people. I was extremely happy to learn that Dave will be judging with me at Green Dirt Farm’s upcoming Cheers to Cheese Festival 2019. Be there or be gruyere!
The fourth, and what I would consider main, course was a roasted leg of lamb topped with au jus, polenta sheep cheese souffle, and grilled vegetables topped with balsamic reduction. Ugh, pure delight.
Roasted leg of lamb, au jus, polenta sheep cheese souffle, grilled vegetables, balsamic reduction paired with E. Guigal Crozes Heritage Rouge 2015.
Chef Heuser did not stop there. Ahhh, dessert. For dessert we enjoyed caramelized figs paired with pecans and Green Dirt Farm Dirt Lover cheese. So decadent and perfect to conclude the meal with. I was very content and smiling from ear to ear.
Fig caramelized, Dirt Lover cheese, pecans paired with Royal Tokaji Late Harvest 2016.
Chef Martin Heuser has been in Kansas City since 2007 and his restaurant, Affäre, has been open in the Kansas City crossroads since 2012. Affäre is “an adventure in seasonal dining... with a seriously German twist”. At Affäre they make it a priority to partner with local farms and small wineries to create a unique, personal experience. I recently learned that Chef Heuser works alongside his wife, Katrin, Affäre’s co-owner and sommelier.
