Eden East at Springdale Farm
Eden East's signage is painted on the farmhouse where visitors can buy fresh produce. A deer head on the tree welcomes the diners.
Each place setting along the long tables has a copy of the evening's menu, which changes weekly.
Chef Coté pickled grape leaves that she foraged from the farm for this dish's base. Using raw goat milk from a friend, Coté made chevre, then topped it with fresh blackberry jam.
This rabbit rillette is served with mustard and an arugula and mint marigold salad.
The kitchen makes three pastas, flavoring one with pesto and another with beets. The pastas are dressed with a smoked habanero pepper sauce and topped with shaved carrots, Parmesan cheese, and edible flowers.
Onion Ring Poutine
Complete with fresh cheese curds and duck gravy.
Chilled Parsnip Soup
As a palate cleanser, Coté served this chilled parsnip soup with pickled vegetables and a drizzle of housemade sorrel oil.
Sonya Coté and Glenn Foore
Springdale Farm owner Glenn Foore embraces chef Sonya Coté for good luck on Eden East's opening day.