‘Where exactly are we eating?’ my dinner companion politely inquired as we headed down the short, dirt road entering Sierra Valley Farms. ‘In that barn over there’ I replied, waggling a finger at a large, wooden structure circa 1936. As we got closer to our unusual dinner venue for the evening, awe set in as the stunningly serene scenery closed in around us. My companion was then left with nothing but ‘Wow.’
Owners of Sierra Valley Farms, Kim and Gary Romano, greeted us enthusiastically as we strolled through our surroundings, giving us a bit of background on their family farm and how it came to be the setting for such an innovative culinary adventure. Joining forces with Chef Mark Estee and Moody’s Bistro and Lounge, the ‘Dinner in the Barn’ series was born, now celebrating its second summer.
Chef Estee and his talented team were busily preparing the evening’s delicacies outside of said barn, with an impromptu-yet-complete kitchen that drew quite a bit of attention from guests. As diners trickled in, they were warmly greeted with a glass of wine or sparkling non-alcoholic beverage, then led to a vast green field. There, Gary, a longtime organic produce partner of Moody’s, gave a bit of history on the farm and his and Estee’s forward-thinking philosophy on the sustainable production of foods. Romano’s property, which rests at 5,000-foot elevation on the middle fork of the Feather River in Beckwourth, California, has been certified organic since 1999. With one of the harshest growing climates in the Sierra, the Romanos grow a wide variety of native plants, micro greens, herbs, vegetables and even wasabi, providing Moody’s and several other area restaurants with fresh, healthy produce year-round.
After the informative, optional walking tour, diners settled into seats within the barn in preparation for Estee’s renowned cuisine. A feeling of excitement was in the air as people had no idea exactly what to expect from the upcoming four courses. An opportunity to dine while surrounded by your meal’s ingredients is truly an experience unlike any other. Many were picked or cut mere moments before being tossed into a salad, sautéed or made into one of the most mouthwatering soups anyone present had ever consumed.
With the arrival of each course, the happily rambunctious barn quieted. Beginning with perhaps the freshest salad ever served, the tone was set for the rest of the meal. Next up was a refreshing mélange of summer vegetables served in a broth with pesto and crostini. Aside from the sound of spoons diving in, only a low hum of satisfaction was perceptible. What could top the second course?
The third. While perfectly-paired wines flowed, a succulent, farm-raised pork loin and fresh petrale sole found their way to the table. Both were flawlessly prepared with a side of the Romano’s Russian kale, plus a delectable basmati rice dish mixed with freshly-picked, crisp cucumbers and mint. A berry cobbler topped with lemon curd and whipped cream rounded out the idyllic meal, to rave reviews all around.
‘Dinner in the Barn’ was conceptualized by Mark Estee and Gary Romano to convey the vitality and vast difference in the quality of fresh, organic sustenance in an appropriately pastoral setting. ‘If you see a carrot at a farmers market or a grocery store you don’t always think about where that carrot is coming from,’ said Estee. ‘This allows people to make the connection between the food they eat and its origin. Actually being on a farm is a new experience for many people.’ Their partnership and community-mindedness beyond this series recently won them the Sierra Business Council’s Vision 20/20 award, and serves as a model for other area establishments and communities. Romano regularly provides Estee’s two bistros – Moody’s in Truckee and Baxter’s at Northstar with restaurant-sized Community Supported Agriculture boxes full of hand-picked, seasonal produce delivered directly to the back door. The ‘Dinner in the Barn’ series merely cuts out the transportation middleman, and gives guests a deeper understanding of where their meals at Moody’s and Baxter have really come from.
This one-of-a-kind series takes place in Sierra Valley, approximately a 45-minute, scenic drive from Truckee or Reno. The series books up quickly, so make your reservations now for August 22 or 23 or Sept. 21 by calling 530-587-8688. Each dinner is all-inclusive at $100, so plan ahead for your great culinary escapade and leave your wallet at home with the city folk.
