Executive Chef Taylor Willson from The Gafford, Farm to Table Dinner and Wine Tasting 03/09/2023
Photography and Blog by Merina Ingram
As guests entered, the sun was setting behind a cluster of clouds, keeping the air cool and providing the ideal ambiance for a relaxing evening. Champagne was served as guests arrived, socialized, and made their way to their seats by Franny of Gourmet Galaxy and her team.
We were joined at the farm by Executive chef Taylor Willson from the Gafford, who demonstrated his culinary expertise and leadership qualities as a chef and business owner. As a fourth-generation chef, Taylor began his culinary journey as a young child. He learned his culinary techniques from his father and grandfather. His love of food inspired him to open the Gafford, a restaurant in the heart of Stuart. The Gafford is highly recognized for its southern-inspired meat and seafood dishes, and the dining atmosphere has an old-world Italian feel to it. Taylor and Diane have worked together and been friends for a long time.
Taylor said, “that because Diane constantly introduces rare heirlooms and specialty vegetables that few farmers grow and few restaurants include into their recipes, her unusual and unique product makes me a better chef.”
Skilled chef Diandra Sherman enjoys bringing people together and making memories via cuisine, and she works alongside Chef Taylor at the Gafford. She’s happiest when crafting her own sauce recipes from scratch.
While Franny and her team poured brut and carefully selected wines paired with each dish, Sommelier and wine importer Julie from Republic National Distributing engaged guests in conversation about the origins and subtleties of each wine. Violinist Trevor Klutz and Robert Aguilar played lovely pieces as the evening progressed.
Menu as Follows:
1st course: Soup- Roasted Siberian Kai-Kai kale mixed in with wild boar sausage, in a white cheddar bisque topped with Kai-Kai kale chips.
2nd course: Salad- Pan-roasted lump blue crab cake, sweet pepper aioli, and Kai-Kai greens tossed in a white balsamic vinegarette.
3rd course: Sous vide, third course Revier black angus short rib is served with Kai-Kai carrots, sweet potato puree that has been spiced with chipotle and smoked gouda, and it is garnished with Kai-Kai greens chimmichuri and roasted tomato demi glace.
Dessert: Bourbon caramel cinnamon whipped cream with spiced pecan cornbread pudding and edible flower on top.
Wine Notes:
2019 Domaine Bechtold Cremate d’Alsace - Welcome A dry sparkling wine from the northern reaches of the Bas Rhine of Alsace, a blend of equal parts of Chardonnay and Pinot Auxerrois (with a touch of Pinot Noir). (Welcome drink)
2021 Thevenet & Fils Macon Pierreclos Blanc - Hamachi The grapes for this cuvée are sourced from four separate parcels within Pierreclos: “Margots”, “Le Château”, “Les Grands Buys” and “La Bucherate”. The average age of the vines is forty-five years. (Paired with the cheddar bisque)
2020 Domaine Dubost Beaujolais-Lantignie - Eggplant Jean-Paul Dubost produces wines that combine lusciousness of fruit, mineral rigor, and open-armed friendliness in a way only great Beaujolais can. The aromas are lifted, tweaked by the barest hint of appetizing volatility, and the fruit and acidity are gorgeously interwoven. (Paired with the crab cake salad)
2020 Chateau de Chaintres Samur-Champigny ‘Les Sables’ Rouge – This wine is remarkably fresh, with fully ripe, snappy red fruits and beautifully integrated tannins. This is the kind of wine that just feels good to consume. Certified Biodynamic. (Paired with the short rib)
Dessert Wine
2020 Domaine de Fenouillet Muscat Beaumes de Venise - The Fenouillet Muscat de Beaumes de Venise is a marvel: complex nose of ripe fruits (peaches and citrus) and flowers, ample and harmonious mouthfeel and a long, fresh finish.