I can’t wait for this one. On Wednesday, May 18, I’m teaming up with two Raleigh entries in my book — Zely & Ritz and The Little Herb House (their write-ups are at the end of this post) for a special three-course herb-to-fork dinner at Zely & Ritz on Glenwood Avenue in Raleigh.
We start at 6:30 with my lively (I promise!) narrated photo show featuring farms and farmers across the state. Then Little Herb House head herbalist Lisa Treadaway will say a few words about her offerings, and finally we’ll get to sample them in Chef Sarig Agasi’s creations. Price is $35 and reservations should be made through Zely & Ritz, 919-828-0018.
Here’s the amazing menu, which showcases both Lisa’s herbs and other offerings from local farms:
First Course: Poached Eggs over a Salad of Arugula and Parsley with Horseradish Dressing
Second Course: Sage Infused Pasta with Dandelion Greens and Grilled Chicken
Third Course: Rose Geranium Pound Cake with Lemon Thyme and Olive Oil Ice Cream
I hope you’ll join us at this special gathering! Here are their entries from “Farm Fresh North Carolina”:
The Little Herb House
Like the thousands of plants she raises, Lisa Treadaway’s herb business south of Raleigh keeps growing. In 2000 she began planting an herb garden that has since multiplied many times over and blossomed into The Little Herb House. Inside and outside of former horse stables, Lisa has developed a 10,000-square-foot herb garden, a production field, a greenhouse for potted herbs (which she propagates and sells), a gift shop, classroom space, and an herb library. Over the years she has added several open-house events and classes, and morning and afternoon teas. Her garden is laid out in eight pie-slice sections, each with a theme, including Kitchen Garden, Butterfly and Bee Garden, and Potpourri Garden. Most interesting was the Herbs of the Bible Garden, containing plants commonly found in the Bible. 5800 Holland Church Road, Raleigh (Wake County), 919-772-3543, www.littleherbhouse.com.
Zely & Ritz
When chef Sarig Agasi teamed up with Coon Rock Farm in 2004 to supply produce and meat for Zely & Ritz, they brought the first farm-to-table restaurant to Raleigh, and one of the few then in the Triangle. Sarig grew up on a kibbutz, an Israeli agricultural community, and understood the importance of fresh, naturally grown ingredients. The cuisine is Mediterranean and Middle Eastern, much of it in small servings, or tapas. All locally sourced items on the menu are printed in green, which makes it the prevailing color. 301 Glenwood Avenue, Raleigh (Wake County), 919-828-0018, www.zelyandritz.com.