Space Coast Spring Farm-To-Table Dinner Set For April 19

By  //  April 11, 2015

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Josh Eslinger chosen as featured chef

The Space Coast Spring Farm-To-Table Dinner is set for 5 p.m. to 8 p.m. Sunday, April 19, at The Farm at Rockledge Gardens. (UF/IFAS Extension Brevard County image)

The Space Coast Spring Farm-To-Table Dinner is set for 5 p.m. to 8 p.m. Sunday, April 19, at The Farm at Rockledge Gardens. (UF/IFAS Extension Brevard County image)

BREVARD COUNTY • ROCKLEDGE, FLORIDA — The Space Coast Spring Farm-To-Table Dinner is set for 5 p.m. to 8 p.m. Sunday, April 19, at The Farm at Rockledge Gardens.

Josh Eslinger

Josh Eslinger

The UF/Brevard County Extension Services are excited to announce that Crush Eleven’s executive chef, Josh Eslinger, will be crafting the meal as the featured chef.

Eslinger will transform local farm produce and proteins into a variety of culinary delights that will thrill the guest’s taste buds.

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The evening will include an amuse bouche, champagne toast, five course dinner, music, and libations for diners’ pleasure.

Tickets are $75 and one glass of wine is included with the meal. A cash bar will also be featured at the event.

Crush Eleven is an amazing addition to Space Coast dining. Located in Cocoa, this casually hip gathering place serves rustic-urban food, unique specialty wines, craft beers, and quality hand-crafted cocktails. (Crush Eleven image)

Crush Eleven is an amazing addition to Space Coast dining. Located in Cocoa, this casually hip gathering place serves rustic-urban food, unique specialty wines, craft beers, and quality hand-crafted cocktails. (Crush Eleven image)

Crush Eleven is an amazing addition to Space Coast dining. Located in Cocoa, this casually hip gathering place serves rustic-urban food, unique specialty wines, craft beers, and quality hand-crafted cocktails.

This is the fourth Farm-To-Table event, and all of  UF/IFAS Extension Brevard County, the Farm at Rockledge Gardens, and the Brevard County Farmers Market are excited to present Josh’s menu:

First Course:
Heirloom tomato tartar with acidulated bean trio, radish salad, herb oil, Florida tomme crisp, orange thyme vinaigrette.

Second Course:
Molasses and black pepper rubbed pork belly with braised swiss chard, turnips three ways, and smokey bacon jus.

Third Course:
Shrimp and rope sausage voulevant with white mirepoix and peashoot salad.

Fourth Course:
Hop flower brined chicken leg quarter with olive oil potato silk and raw milk wilted cabbage.

Fifth Course:
Raw butter and basil bundt cake with blueberry and roasted peach salad and sweet corn crema.

Visit the Eventbrite website to register or call Mel Morgan-Stowell at 321-633-1702, ext 238.


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