|Vegetables from the garden|
The chef took us around the building - skipping the usual country vistas that impress visitors and leading us to something less becoming: the compost heap. He quickly jumped on top of the pile of dirt, explaining all that goes in to composting at the farm - many of the ingredients in the kitchen make their way here once their useful parts are worked into dishes. In fact, the chef said that they are actually using the compost as a heat source to cook certain items - it get so hot in the center of the mass (which is aerated with a special pump) that the kitchen can use it as a defacto roaster.
As we got down, the chef handed us some eggs, leading us back into the dining room and instructing us to give them to our server. She collected the eggs, and a few sips of wine later they came out poached in our next course. At the end of the meal, a guest of ours likened the dinner to a visit to Wonka's factory. True, the magic was there, but we doubt Willy's fare tasted that good.
Photo: Robobby via Flickr