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Farm-to-Mesa Dinner at Jaleo

September 2017

Farmers, guests, and chefs all joined together on Tuesday night for a delicious farm-to-mesa dinner at Jaleo in Bethesda.

Guests mingled with the farmers while they tasted small bites and drinks that incorporated the farmers’ produce, including Cono de Tomate y Queso de Oveja, a cone filled with tomato marmalade and sheep’s milk cheese; and Red and White Sangrias topped with fresh Arlet apples.

The farmers were excited about the dinner and showcasing their produce directly to Jaleo’s guests.  Dishes included a gazpacho made with Three Springs Farm’s Arlet apples and yellow Bartlett pears, and Ensalada de Remolacha Tierna made with Doce Lume Farm’s beets topped with a golden beet yogurt purée and pistachios. Head Chef Rodolfo Guzman and Chef José Ayala finished off the dinner with Postre Sangria, a refreshing dessert made with red sangria ice, seasonal fruit, and Westmoreland Berry Farm’s strawberries transformed into gelée with mint.

Chef Ayala said that this is the first of many dinners they want to host at Jaleo because he wants to build a better relationship with farms in and around D.C.  “I wanted to do a dinner, as a homage to the farms and tie local farms together.”

This was the first fresh farm dinner at Jaleo, but certainly not the last.  Check out the website here to see more upcoming dinners like this one!