A night at Agritopia: Harvest Night Tasting Menu Review

I had the privilege of going back to Agritopia for their Harvest tasting menu dinner, created by TLC X dining company. To say it was an experience would be an understatement. This was my second time doing a tasting menu, and you can read about my first experience here. When we first walked in, we were greeted with Hors d’ oeuvres, which is pictured but I do not recall what exactly it was. Unlike last time, there were small businesses selling goods from fresh bread to homemade Jams made by local farmers.

The scenery was spectacular. The long tables were underneath a light structure that brought a homey touch to the night. There was also a tent with comfy couches to relax. The theme of “farm to table” was shown in the centerpieces as there were fresh veggies placed in front of our plates.

I love small details made by chefs, and so the menu just made my heart very happy. Each meal was labeled as a different type of cooking: sashimi, tataki, Jook, and ballontine.

Sashimi is completely raw, which was the first meal of raw ivory king salami. It was paired with yuzu kosho, fermented Serrano, ponzu, datil Chile crunch. When I first looked at the menu, I was nervous because I am not a meat lover to start and I have never had raw meat. I was completely shocked by the perfect combination of the sweet ponzu to the sour yuzu, and it turned out to be my favorite dish. Next was Tataki, which is searing the outside but keeping the inside raw of the meat. The chefs used Perry land New York steak, turnip, mustard green emulsion, and black garlic molasses. The farmers at Perry land described their process of growing the cows we ate, which was interesting but made me somewhat uncomfortable. The next dish was Jook which is a type of rice porridge that's popular in many parts of Asia. This spicy stew used pork stock, rhubarb mushrooms and miso block cod. The miso black cod had a sweet and umami (read more about umami and miso here and here) sauce that was very delicious.

The last meal was dessert, which was a wagyu chocolate cake with sesame honeycomb, date caramel, and taking marshmallow. Wagyu is a type of fatty steak and they used the leftover fat to replace the butter of the cake. In my opinion, the cake was too heavy for me but the tahini marshmallows were amazing. I was also impressed by their honeycomb since the last time I attempted to make it I burnt it.

With every meal, there was a pairing of alcohol. Because I am underaged, I did not try the drinks but my mom said the wine by Spoken Barrel company was the best. The drinks ranged from bourbon to champagne. They were all very beautiful.

I can not finish this post without mentioning the bathrooms! These were the fanciest “powder rooms” I have ever seen. It was an “elevated” portable bathroom featuring quartz countertop, beautiful pictures, and an overall sophisticated feel. Learn more about the bathrooms at here.

Overall, I was very impressed by the details of the chefs. You can see the hard work the company did to create the meal from the tent to the centerpiece and most importantly the meals. The theme of “farm to table” was apparent in every aspect of the night. The parts I did not love about the night was that there was no warning of that there would be raw meat in the night. Also, the portion sizes were extremely big for having 5 courses in one night. I would definitely recommend this to anyone and you can learn more about agritopia and TLC X company down below.

https://tomandlincatering.com/tlcx

https://agritopia.com