With this year’s FEED Supper series just around the corner, you can bet menu planning is already underway! We sat down with our own Chef Kaegan Welch to get a taste of what he’s cooking up – here’s a first look at what awaits your supper plate.

What can we expect from this year’s FEED supper menu?

K: You can expect a similar format as last year – some passed hors d’oeuvres and family-style appetizers and entrées, and some home baked desserts.

For the first part of the dinner, we wanted to focus on small bites that use some of our specialty breads. Most people are familiar with our whole wheat sourdough, which we use to serve our tartines, but we also wanted to do a few toasts and spreads on some of our other great breads, like our five grain and crostinis made from baguette.

Beyond the bread, where are you drawing inspiration?

K: I like the whole experience of the communal table – it makes me feel at home, like you’re just gathering your friends around the table for an informal supper. We’re also just thinking about the season we’re going to be in – late summer, early fall. We want to keep the entrées really simple – food I’d like to cook for my friends and family at home. Organic roast chicken, a vegan entrée like quinoa cake, and then build off that with whatever produce is in season.

As the dinners progress, we change the fruits from stone fruits to apples, and then vegetable sides based off what’s in season.

Kaegan Feed - Table

Any particular produce you’re excited about?  

K: We don’t do a lot of late summer menus so I’m excited to take advantage of the season. I love tomatoes – as long as I can find great tomatoes, I’ll definitely use those. Peppers come in season late September, before the autumn vegetables like squashes and Brussels sprouts.

Summer to fall is great because there’s so much variety still. When you start to get into winter, that’s when it gets a little more difficult.

Bountiful farmer’s markets can be overwhelming – what’s your approach?

K: I always do one or two walk-throughs of the farmer’s market and I look at every single stand – just look and see what I like, what looks good. Then do it again, and finally find a stand – most of the time I buy a lot of stuff at one place.

And once you’ve got your farmer’s market haul – how do you go about menu planning?

K: If everything ends up on a plate together – which in these family style dinners happens – everything has to live together. I’ll reuse some ingredients from the starter also in one of the mains. Everything works together.

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Photos by Sweet Root Village