I went to FARM for this special meal on Wednesday, December 14, 2016, in the evening and getting photos outside was difficult. Inside I sat in the bar area and the lighting wasn't ideal. I was provide with a few photos as well but please bear with me for these photos. I may also share some of FARM that I have taken in the past just to give you a good idea of what the venue looks like. This first photo is of the outside of the restaurant around 7pm.
|FARM at Night|
Our first course were entrees prepared by Chef Bob Adkins. I had Ribs Mole while my spouse had Broiled Salmon. The ribs were falling off the bones and onto my plate as I ate them. The sauce had a crunchy texture at first, a nice sweetness and a light cocoa edge. This is not part of their online menu so I was particularly honored when I was served this. If you love ribs and if you love mole sauce, you need to try this out.
|FARM Ribs Mole|
Then we had two wonderful desserts, created by Pastry Chef Julia Kingery. The Buche de Noel with chicory creme Anglaise and Chantilly cream that came with the French male as well as chocolate truffles and lemon and coconut congolaise macaroons. Normally I am not a coconut fan that's why we have a Chocolate Coconut Acolyte afterall, but these were crisp and lemony, particularly good when I dipped them in the cream. The buche de noel was light and sweet, the chocolate hazelnut swirl balanced very well with the vanilla flavors.
|Buche de Noel at FARM December 2016|
My hubby had chocolate pave' and and got a bite -- it was wonderful, too!
While I didn't have the full French Meal, FARM is going to continue to offer it so I hope you will all check it out soon.