New "Tastes & Tulips" part of blossoming Gritt’s Farm events
- Steven Keith
- Apr 2
- 3 min read
A few weeks ago I told you about Bop & Nana’s Sunday Supper Series adding special vegetarian menus to their lineup of farm-to-table dinners this year on their pastoral property in Chloe. Closer to Charleston, Gritt’s Farm in Buffalo has also rolled out a full schedule of food-focused events, including several new ones for 2025.
At Tastes & Tulips on April 11, guests can stroll the farm’s expansive tulip fields to hand-pick up to a dozen flowers to take home and savor seasonal bites by Chef Stevie Owens amid all of that colorful beauty.
That day you’ll find pimento cheese fried green tomatoes, homemade cocktail BBQ meatballs and a savory tea sandwich trip on the appetizer menu, followed by entrees of shrimp and grits, fried gnocchi and red sauce, chicken and waffles, plus a fig jam and prosciutto pizza with arugula.
Rounding out the meal for dessert are blueberry crumble, strawberry jam cake or lemon meringue tart.
Tickets for Tastes & Tulips are $85, which includes the flowers, food and both alcohol and nonalcohol drinks. (Of course, proper ID is required for alcohol.)
Later in the year at Gritt’s, Mother’s Day-themed Food & Flower Days will return on May 3-4 and 10-11, along with a new Father’s Day BBQ on June 15. Farm-to-table dinners are planned for June 28, July 26 and August 9, with the popular Low Country Boil coming back on July 12.
For more information and tickets to events as they become available, call (304) 937-2565 or visit www.grittsfarm.com.
A reader-recommended dish
“Steven, I once again revisited Mediterranean Breeze in St. Albans near the interstate and went back to a past culinary ambrosia,” reader Gary Borstein recently told me.
“It’s hard not to think Middle Eastern food when you go there, but please know that what I’m going to mention to you now is worth going domestic.”
That mind-blowing offering, he said, was a ham and cheese flatbread with lots of mild pepper rings and bleu cheese dressing. “You must try one out and let me know what you think.”
Gary, it’s on my list!
You can’t make this stuff up
As a food writer for the Charleston Gazette-Mail, WV Living Magazine and several other state, regional and national publications, I receive a ton of press releases every week pitching stories on culinary trends or asking me to try out the latest and – in their minds – greatest restaurants, food products, beverages of cooking gadgets.
To cut through all of the clutter, PR folks often have to get very creative in their pitches (sometimes it works, sometimes it doesn’t) and they’re often promoting some pretty unusual items.
Even though April Fool’s Day was yesterday, I can assure you these recent emails I received are 100% legit. I hope they bring you a laugh or a cringe or three, just as they did me.
Company names redacted to save them from embarrassment!
“The pioneering brand in sustainable grasshopper protein is proud to introduce its groundbreaking new brewable grasshopper broth sachets in two chef-developed flavors. Brewed like a cup of tea or placed in a pot of soup, these grasshopper broth bags are sure to be a new household staple. Care to try them?” – No, actually. Not in the least.
“Would you be interested in an interview, comment or guest post focusing on how to capture wild feral pigs that are destructive to citrus and wine production? We can discuss how wild pigs end up in places where they don’t belong and provide tips for wild pig management.” – Sorry, but I prefer to believe that wine I’m sipping is pork-free.
“When you have pets, it is almost inevitable that their fur will end up baked into a cookie, stuck on dishes and kitchen towels, or floating in your beverage. Our product helps zap fur and hair from your clothes and fabrics. Let us help you put it to the test.” – Did everyone else stop reading when they mentioned pet fur being baked into your cookies?
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Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at wvfoodguy@aol.com.
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