I haven’t had the motivation to write lately; perhaps it’s the laziness that summer induces. But I have to give a shout out to a very unique and creative dinner I attended last week at Powell Gardens.

Fittingly, Chef Craig Howard of Howard’s Organic Fare and Vegetable Patch was the guest chef, and he cooked a meal using produce and vegetables from the Powell Gardens Harvest Garden. We were lucky that it coincided with one of those beautiful spring-like evenings that we’ve been experiencing this summer. The long table is under cover though, so even on a hot evening you would at least be in the shade.

Our multi-course dinner started with Baked Risotto with cherry tomatoes and zucchini noodles. A seemingly heavy way to start, but it was delightful.

Next up was Beet Tartare, with cucumber, mizuna and egg. It was a riff on beef tartare, but that’s where the resemblance ended. I loved it with the bite that the mizuna gives off.

The bruschetta was my favorite dish of the evening. Using a multi-grain bread as the base, Chef Craig made fresh cream cheese, which he topped with blackberries and argula. The contrast of flavors was stunning.

The Tomato Bun was a play on the Momofuku pork bun. Here, a thick slice of tomato was laid inside of a soft bun and topped with ratatouille and crispy kale.

The Potato and Bean salad featured red Yukon slices and three varieties of beans, with pickled fennel and spinach pesto. Lovely.

Chef Craig didn’t let up once he was in the homestretch–he made an ice cream sandwich with homemade mozzarella ice cream sandwiched between two chewy basil cookies (think chocolate chip cookie with basil pieces instead of chocolate chips). Tomato jam and a balsamic caramel dotted the plate for dipping and final decadence. A home-run.

Not your typical Sunday night supper.

Wines were presented family style; three whites to sample and pour at will. A sparkling rose was offered with dessert.

I went to a barn dinner last year, too, at which Patrick Ryan of Port Fonda cooked, and that was also a treat. Similar in concept but much less expensive than the dinners at Green Dirt Farm, there are only 2 or 3 of these chef dinners per season, and they always sell out. It would be smart to get on their email list so you are in the know and can sign up next year as soon as the lineup is announced. They are quickly becoming a summer highlight in my calendar.