This past weekend, I became the luckiest eater on earth.

The chef/owner of Erik’s farm holds monthly farm-to-table dinners on the property throughout the summer. Last weekend happened to be the Festival of Tomatoes.

Tickets are $175 per person (eeeeek!!), but since Erik’s working there, he gets to attend one for free …

… and bring me!! 😀

I made it to the farm after work on Friday at around 5:45, just in time for cocktail hour.

I’m not really a drinker, but I’m a sucker for anything with fresh fruit that does not taste alcoholic. This “nightshade cocktail” fit the bill, so I had three in rapid succession.

And I pounced on the hors d’oeuvres, like this puff of amazingness full of oozing cheese.

And this cute farmer.

And the cold tomato soup shooter with mini clam cake (!!!).

And the seared tuna with avocado and micro beet green.

Just past 6, we made our way to the dinner table, appropriately festooned with the stars of the evening.

We could not stop admiring the menu. Here’s Lindsay, Erik’s co-apprentice, modeling the work of art.

We started with buttery bread … slathered in fresh butter.

Mmmmmmmm, butter.

The first course — “Heirloom tomato and eggplant terrine with almond and saffron” — was a masterpiece in itself.

This was perhaps the most high maintenance preparation of tomatoes and eggplant imaginable … and it was also my favorite course.

I have no idea how they managed to plate so many dishes with this fragile tomato mosaic as fast as they did!

Next up: Lemon and cilantro grilled flounder, Wellfleet clams, green zebra tomato with corn, and linguica broth.

Pre-broth:

In progress:

Post-broth:

I don’t think my words can do any of this justice.

(Did I mention that each course came paired with a generous glass of wine?)

The sun started to go down in time for the third course: Ashed Archer Angus Farms beef sirloin with yellow brandywine tomato rosemary confit, piperade, and fresh dug fingerling potatoes and chanterelles.

The glaze was painfully delicious, and the spices in the ash rub were perfect.

Again, I just can’t do this food justice with my words, so I’m going to stop trying!

I was starting to get uncomfortably full at this point, so I let Erik take half my meat (the inside piece — not the yummy outside!) because I knew dessert was coming!

Dessert definitely won the prize for most inventive: plum tomato and almond frangipane tart with basil goat’s milk ice cream.

We remarked that this sort of tasted like pizza … but in a non-weird desserty way.

It worked so well! I’d eat this for dessert every day if I could.

We thought we’d reached the end, but then we noticed that a fire pit had emerged …

… complete with s’mores fixings!

I was so uncomfortably full, but who can resist s’mores on a farm???

In conclusion, I think that Erik should stay a farmer forever and ever and ever!