Behind The Scenes At Community Table

A pleasant early fall evening set the stage for Triad Local First’s Community Table, a gathering of local businesses, chef’s, distillers, breweries and community members.  Community Table is a yearly fundraiser for the promotion and support of local businesses.  I had the privilege of documenting what goes on behind the scenes as a select group of chef’s came together to make this “table” a reality.

As guests approached Double Oaks Bed and Breakfast, this years venue, it appeared that there was simply a party about to take place.  However, upon entering the back grounds, dazzled with twinkle lights, beautifully set dinner tables, music, and stunning flower arrangements, it became apparent there was much more going on behind the scenes. The Double Oaks garages had been transformed into kitchens, set with long tables to accommodate the 100 plus plates that would be served to the guests. Headed by James Patterson, executive chef at Sedgefield Country Club were a band of local chefs at the ready.  This is where the sense of community truly showed it’s face.

Platters of hors d’oeuvre’s lined  tables as guests begin to flow onto the scene.  Pre-dinner bites were provided by Jay Pierce of Mozelle’s Fresh Southern Bistro, Travis Myers of Willow’s Bistro, John Jones, Anders Benton of GIA, Jeff Bacon of Providence, and Michael Harkenreader of Undercurrent. I caught Michael Harkenreader in the tiny kitchen of Double Oaks preparing charcuterie trays before the guests began to arrive.  When asked what his favorite cuisine is he replied, “I am excited for local, seasonal food.”  I’ll second that!

As this year’s group of chef’s put the finishing touches on their dishes before plating I felt as if I was observing a splendidly choreographed dance.  Preparing locally sourced fare the chefs volunteer their time to turn out a 5 course meal to be served after the guests are called to dinner by a clanging dinner bell.   Mary Lacklen, who organizes Community Table, now in it’s 8th year comments, “Watching these chefs who are all competitors, helping plate each other’s food, asking the chef who developed the dish how it should be plated, all working together.  This is the sense of community.”  Not only are the chef’s doing a precise sway but the volunteer servers delivering the food have their own efficient system of serving the food to each guest while still warm from the kitchen.

1st course by Chef Kris Fuller, you know her from the Crafted restaurants, was titled “East Meets West”.  Are you ready for this? A fried oyster served over an oyster on the half shell, topped with Collard Green Kimchi, sided with Gochujang Corn Pudding and a Charred Scallion Aioli.  When asked her least favorite food Kris told me, ” I hate plain mayonnaise.  If it’s not flavored, it’s non-existent.”  I inquired where her inspiration comes from in the kitchen.  She told me, ” I always keep a nod to southern roots.  People struggle with different courses because they are intimidated by a menu which they don’t understand.” Her goal is to give her guests a taste of many cultures keeping it in a realm that doesn’t scare them away from trying something new.

2nd course prepared by Chef James Patterson fit perfectly into 6 degrees of southern, this years theme. James put together “JP’s Uptown Down South Shrimp and Grits”.  I think we’d all agree it doesn’t get more southern than that!   Pairing coastal Carolina shrimp with Tasso Ham Gravy, Cajun fried Guilford Mill Grits, Shaved Parmigiana, Crispy Homeland Creamery Buttermilk Shallots, sprinkled with Fair Share Farms Micro Greens. The fried grit cake melted in your mouth and the shaved parmigiana was a delicious addition to one of Patterson’s most popular creations.  He’s been dishing up his version of shrimp and grits for over 20 years.  By now, the guests were on the edge of their seats to discover what the 3rd course would hold.

I caught up with James for a couple of quick questions as he orchestrated the entire behind the scenes crew.  He revealed that if his mom was serving Thanksgiving dinner the dish he’d be most fired up about would be her cornbread dressing, not stuffed in the turkey but in a casserole dish. He quickly followed up with, “but the oyster dressing….I’d be all over that too”.  He mentioned he enjoys recalling those memories and you can rest assured he’s creating memories with his young daughter in the kitchen today.

“From The Fields”, Sweet Tea Grilled Manchester Farms Quail served over Sweet Potato-Carrot Agrodulce, Dressed Greens, Angostura-Tarragon Muscadines, with Brown Butter Walnut Soil appeared as the 3rd course.  Chef Reed Gordon was slaving over a large fire pit to ensure his quail were done to perfection.  When quizzed about where in the world he’d spend his last weekend dining out he told me, “Cambodia or Tokyo”.  He went on to say that he and his wife love to travel and when doing so are fond of walking, eating and enjoying the full experience.  A unique presentation of delectable quail over creamy sweet potatoes and topped with juicy muscadines tasted splendid for a late September evening.

Is your mouth watering yet?  Because if it’s not wait until I tell you about the 4th course and then of course there was dessert! As diners awaited the final two courses they enjoyed sipping on speciality cocktails from Fainting Goats Spirits, Sutler’s Spirit Company, wine from Hazel Jean Vineyard and cold brews from Preyer Brewing, and Thirsty Souls Community Brewing.  After dinner tea was provided by Vida Pour Tea.

Chef Chris Blackburn created the 4th course which he captioned, “Southern Exposure”.  A total twist on the tamale which he told me can’t be found on his menus at either Scrambled or Lindley Park Filling Station.  A delicate tamale with just the right amount of lamb to masa was presented beautifully garnished with tiny flowers and micro greens.  Rising Meadow Farms Smoked Lamb Tamale embellished with Black Eyed Pea, House-made Homeland Creamery Ricotta Salata, Charred Faucet Farms Cherry Tomato Salsa Roja, Harmon Poached Egg, East Branch Ginger Macro Beet and Cilantro Salad, Smoked Corn Crema, and Bone Broth.

If you can even consider dessert now I assure you there was something for everyone on the “Sweet Southern Sampler” the 5th and final course of the evening. Chef Brian Dicey offered 5 mini desserts to conclude the Community Table meal. Chocolate Chess Pie, Pecan Pie, Blackberry Meringue Cone, Key Lime Pie and Strawberry Mouse in a Chocolate Cup. Drool…….Oh and Brian filled me in on his favorite way to dine out.  He smiled as he divulged, “I like to sit by the kitchen and have the chef bring out what he likes best, off the menu dishes”.

No doubt a gang of celebrity chefs, ahhhhmazing food, refreshing beverages, a homey and gorgeous setting, first-class musicians, and a bevy of beautiful people made the night a great success.  Seeing the work that took place before the first high heel stepped foot on the grounds gave me a great appreciation for Mary Lacklen, organizer, Luck Davidson, Chariwoman, James Patterson, Executive Chef for 2018 and the crew of chefs and servers assembled. It takes a village.  A significant sense of community was felt by everyone in attendance and a wonderful time was had by all.  Here are a few more photos from the evening.  I’ll be looking for you next year!