Down on the Farm With F. Scott's



It's that wonderful time of year when you really find out who your friends are. If you're a tomato grower, your friends are the ones who will take all those lovely heirlooms off your hands before the squirrels get to them. (And take just one bite out of each one, those little ingrate sumbitches!) Even better friends might preserve some of your lovely red and orange orbs and return them to you in the form of sauces or tomato gravy.

For tomato consumers like I am this year (see squirrel frustrations above), it's great to see restaurants like F. Scott's featuring the solanum lycopersicum. For all of July, F. Scott's has had a weekly rotating "Tomato Extravaganza" menu with three courses for $31. Every Monday they release the new offering on their website, so there's still a chance to get in on the deal. The earlier menus in July looked amazing, so I'm sure they'll finish with a bang.

Even more ambitious is F. Scott's plan for their third annual Locally Grown Farm-to-Table Dinner honoring local farmers, distillers, brewers and winemakers, which will be held Aug. 12. Other restaurants have featured maybe one or two of their purveyors on a semi-monthly basis, but this extravaganza will showcase many of F. Scott's favorite suppliers at one time, including Allan Benton of Benton’s Smoky Mountain Country Hams, Karen Overton of Wedge Oak Farms, Scott Witherow of Olive & Sinclair Chocolate Co., Dustin Noble of Noble Springs Dairy, Samuel Yoder of Jolly Barnyard Farm, Farmer Dave and Hap Heilman.

Chef Kevin Ramquist will prepare a four-course family style dinner, but most importantly diners will have the opportunity to interact with the people who actually produce many of the items featured in the restaurant and at the dinner. The evening kicks off with a reception at 6 followed by dinner at 7. The event is $85 per guest and will include handcrafted cocktails from Corsair, Jack Daniel's and Prichard's distilleries, plus wines from Arrington Vineyards, and Yazoo beers. Tax and gratuity are not included. Full wine list and additional beers and cocktails are available a la carte.

Reservations are required and may be made by calling 269-5861. A credit card is required to hold your reservation.

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