Third Sunday Dinner Jan 2016

January 17, 2016 – 1:30 pm

Comfort Food
Local Farmers Provide Good Food

Imagine That Gluten Free
Graham Family Farm
East Branch Micro Greens

Black Bean and Avocado Crustini
Pumpernickel Bread with Hungarian Paprika Chevre

Crottin toasted with walnuts and thick sliced Bacon Salad

Local Pork Chops stuffed with root vegetable Medley

Brussels Sprouts with Butternut Squash and Cranberries

Fresh Coconut cake

Tea and Coffee find a domain site analysis ip adr . facebook down

Blackeyed Pea Hummus

The recipe for this month is Blackeyed Pea Hummus. Enjoy with freshly baked pita bread from the Mediterranean Deli. They Can also make Gluten free pita, if you need it. This recipe is both vegan and gluten-free.

Blackeyed Pea Hummus

3 whole green onions
1 clove garlic
1 whole jalapeno pepper, seeded
4 sprigs fresh cilantro
2 cans blackeyed peas, not drained
1/2 cup tahini
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons olive oil

1. Put all ingredients in a food processor, and process until smooth.

2. Transfer to serving bowl, and garnish with paprika and drizzle extra olive oil. site analysis Refrigerate before serving.

3. Serve with heated pita bread cut in wedges.

January 2016

We are welcoming in the new year with some additions to our traditional events. We have added first Sunday Game Evenings where we will open the Inn to families for “Stone” soup and salad and games. Come any time from 4:00 to 7:00pm on February 7th. Bring an ingredient for the communal soup or salad and we’ll add it to the pot to be served between 5:30 to 6:00. We will provide Bread and Non-alcoholic Beverages. facebook down We have a play room for toddlers and lots of fun for the whole family.

Call to let us know you are coming at 919-742-5176. You can leave us a message with the number of people coming and a phone number. minecraft server We used to do this many years ago and this is in response to requests to start again.

I am the newest member on our staff this year and my name is Debbie Russell. I am the Inn Assistant and help Flemming maintain the Inn. I am an ornamental landscape graduate of NC State. I have had experience in landscape and floral design, restaurant, cleaning, construction and farming. I was born and raised in Chatham County have always loved animals so becoming part of this wonderful farm has been a real treat and I am very excited to work with all of you this year.

Third Sunday Dinner, March 2015

Our Dinner Featured in Southern Living, March 1995

Glorious Goat Cheese Platter

Savory Party Tarts

Cucumber Cups

Butternut Squash Soup topped with our “Greek” Yogurt

Imagine That Gluten-Free Toast Points

Black Eyed Pea Salad with Local Greens

Celebrity Dairy Chicken Breasts on

Basmati -Wild Rice Mix

Asparagus with Dill sauce

Roasted Sunny Slopes Tomatoes

Bourbon Poppy Seed Cake

Third Sunday Dinner, Feb 2015

February 15th, 2015- 1:30 pm

Be Our Valentine

Sparkling White Grape Juice or Prosecco

Pepper Jelly Chèvre

Blue Streak , Pear, Avocado Cream and Baguette

Chicken Pate and Chèvre Terrine, Local Greens

Graham Family London Broil with Bourbon Sauce

Colcannon with Celebrity Dairy Goat milk

Stir-Fried Kale with red bell Pepper and Garlic

“ImagineThat Guten Free” Breads

Mt Airy Souffle Cake and Raspberry Couli

Tea and Coffee

Cud-Zu Soap Birthday!

Just this time last winter we finished up Fleming’ soap room. In the intervening time, she has settled into the new space, and added soap-making to her weekly routine. Charlie & Margaret Miller have made several visits to be assured that their “baby” is comfortable in its new home.

Fleming has settled into the new space, and finds it quite a lovely craft studio to work in.

You’ll find the soap here at Celebrity Dairy, alongside our cheese at the Carrboro Farmer’s Market, and always available online on the Cud-Zu Soap page. steam cloud . ip adr facebook down

January 2015

Despite our current cold snap, Celebrity Dairy’s cold season is still more one of mud than of snow. The season’s crisp clear winter skies often gives spectacular lighting to the landscape – here captured in late afternoon on Thanksgiving Day by our cousin Jewel Sauls.

Looking backward, we didn’t plan it, but 2014 was a big year for projects:

  • Most visible change is the twelve acre pond located across the pasture from the barns. You might enjoy a 30 minute stroll around it on your next visit This pond will support the INCUBATOR FARM we hope to create. site analysis It will provide the water for leased areas around the pond to expand the number and types of farm operations we hope to encourage on our land. We started talking about this one 15 years ago.
  • Our neighbors Susan and Howard Anderson have located EAST BRANCH GINGER here at Celebrity Dairy, and are producing and selling ginger seed from tissue culture. They have expanded into MICRO GREENS as well.
  • Our son, John Bonitz has built a facility for screening and mixing his soil amendment, CELEBRITY DIRT in our incubator farm area. The building is built from concrete “eco-blocks” instead of the traditional pole-barn construction.
  • Brit continues making really good goat cheese and other goat milk products including goat milk gelato AND has almost completed a dry-store and composting building for the goat manure management.
  • Cud-Zu Goat Milk Soap moved to its new home at Celebrity Dairy in a special room off the farm office. Over a year ago Fleming assumed the title of Chief-Goat Milk Soap Maker having graduated from Charlie and Margaret Miller’s Cud-Zu Soap Making School. site information . Fleming is continuing the tradition of olive, coconut, palm and castor oils and goat milk to make the mild and long lasting soap Charlie Miller started twenty years ago. steam cloud She has introduced reprocessing of the trimmings and is experimenting with sheep’s milk soaps.

But “quiet ” doesn’t mean we have nothing to do. In fact we are busy making all the repairs and improvements we didn’t have time for all year.

We typically hear from visitors of the changes since their last visit – but since we live here and experience the changes is small increments, we need to be reminded of just how much has happened.

Third Sunday Dinner, August 2009

This month’s dinner is a last chance to enjoy the leisure of summer prior to the end of vacations, and the beginning of school.

Chip Smith and his wife Tina Vaughn – owners of Chapel Hill’s Bonne Soiree restaurant will be making their summer seasonal appearance at the Inn, preparing their al fesco (but air-conditioned) take on a french country picnic.

As a special treat, we’ll have Trey Stephenson from Rosenthal Wines here to discuss the wines Tina picked to complement Chip’s menu. While you’re never certain what Chip will end up cooking, Greg Cox’s Mouthful blog has a preview. Tina’s ability to complement Chip’s food with the appropriate wine is even more incredible when you realize that sometimes she only has minutes between when she finds out what a menu item is and when service begins! We’ll see what she and Trey come up with on the 16th.

The Rosenthal connection is due to cheese: Trey was interested in learning something about how cheese is made, Tina suggested he contact us, and (1) he’s going to spend a few days with us at the dairy learning about how its made, and how the flavors develop, and (2) he’ll have something more to say about the pairing of our cheeses with the FABULOUS Rosenthal wines.

A special dinner indeed. Chip & Tina will next be here in December, for a French Christmas Dinner. (Chip is already wondering what he can roast in our fireplace)