Gritt’s Farm’s Low Country Boil is one of the farm’s signature summer dining events -- and my favorite. Chef Stevie Owens brings a seafood feast to Buffalo. The event is held outdoors and combines a chef-prepared meal with live music, goat visits and a relaxed evening on the farm. Guests reserve tables for two, four or six people. Each table received a shared menu that began with Low Country Poutine — Old Bay-seasoned fries topped with cheese curds, andouille sausage gravy and shrimp. That was followed by a classic seafood boil featuring shrimp, snow crab, mussels, Angelo’s sausage, Gritt’s sweet corn and red potatoes. Dessert was a Peach Pie Pail, made with vanilla soft-serve, baked peach crumble, cinnamon-sugar pie pieces and peach topping!

YUM!