Earlier this week, the Belle Époque team took a bit of respite from the French Quarter and participated in their first off-site event since opening the absinthe lounge in mid-October. Belle Époque served the final course in a Farm to Table fundraiser at Grow Dat Youth Farm, alongside a talented handful of other New Orleans chefs and bartenders from Sylvain, The Franklin, and Barrel Proof.
Though the Grow Dat Youth Farm is only a few miles away from Belle Epoque’s Bourbon Street home, this bucolic section of City Park feels more remote than it is in actuality. The Dinner on the Farm series helps support Grow Dat’s mission of “nurturing a diverse group of young leaders through the meaningful work of growing food.” 25,000 pounds of food to be exact!
Much of the food grown at the Grow Dat Farm is sold at their own farm stand and at farmers’ markets throughout the Greater New Orleans Area to generate additional funding for their youth leadership program. 30% of the food grown on the farm is distributed to low-income New Orleans residents, many of whom have extremely limited access to fresh produce and whole foods.
Chef Hayley VanVleet created a special dessert to accompany the whole hog roast at Sunday’s Dinner on the Farm: a sumptuous baked apple with oatmeal cookie streusel, almond cream cheese, and honey caramel.
The Belle Époque team is so honored to have participated in this lovely evening of great food + drinks for a cause. You can catch us at Grow Dat Youth Farm again for their Hootenanny in May, 2020!