I had a wonderful dinner at Gritt's Farm this evening in Buffalo, West Virginia. "At Gritt’s Farm, we pride ourselves on being fresh, growing local, and embracing family. Chef Jesse Lyons returns to prepare a 4-course meal, utilizing the freshest ingredients from Gritt’s Farm and local farmers. Experience the sights & sounds of our scenic farm as you dine to your heart’s content. Plus, enjoy live music by Ryan Smith!" COURSE 1:

PAN CON TOMATE (Spanish tomato bread)

Luscious Gritt’s Farm Tomatoes | Focaccia | Manchego | Fresh Basil | DiTrapano Olive Oil COURSE 2:

NICOISE SALAD

Mixed greens | Sautéed Green Beans | Jammy Egg | Roasted Yukon Gold Potatoes | Fresh Tomatoes | Garlic Croutons | Cucumber Chive Vinaigrette COURSE 3:

SHRIMP & CHORIZO PAELLA

Basmati Rice | Zucchini | Baby Spinach | Bell Peppers | Onions COURSE 4:

FLAN & POACHED PEARS

Salted Caramel Sauce | Candied Walnuts