Dinner in the Garden

For the final evening of summer, we gathered our friends for a special dinner to celebrate the end of a season and to welcome the beginning of another. Right there, between the garden and the apple orchard, we set a long table draped in a soft natural muslin. Zinnias, dahlias, and cosmos freshly cut from the garden decorated the table. Each bloom a testament to the care and patience of our diligence from the season, many grown from seeds and starts gifted to us by Best Friend Flower Farm.

Our guests wandered the garden and orchard, exploring this special place. Cider which is grown and made on location from Little x Little and wine from Emme set the tone for the group gathered as everyone prepared for the beginning of our three-course meal. Neils, Rose, Daniel, and Amy—the chefs for the evening— prepared tonights meal in the garden amongst our friends.

Charred eggplant on sourdough flatbread warmed over the fire began this culinary experience. Soon came the aroma of steak sizzling over an open flame mingled with the faint sweetness of applewood smoke. Pickled green tomatoes from the garden added color and tang to the dish, complementing the rich flavors perfectly. As the evening wore on, conversation and laughter lingered under the sunset sky. For dessert, we shared an apple tarte tatin—warm, caramelized, and perfectly crisp—the final note to an unforgettable night.

It was a beautiful close to a summer of labor, love, and growth. Our first year with the garden had been a success, and this dinner was our way of savoring every bit of it. Grateful for this community that has supported Miles Leon. We eagerly anticipate another season of pursuing the wonder of it all.