Fund-raisers, Food & Drink Events

Memphis Farmers Market Brunch

When: Sun., June 3, 11 a.m.-2 p.m. 2012

The first Farm to Fork event of the season will be a three-course brunch prepared by Bleu chef Robert Cirillo.

The locally sourced menu includes a squash and zucchini soup with goat cheese and pecans, country fried steak topped with gravy, grits, and a poached egg, shrimp wrapped in proscuitto and topped with asparagus, broccolini, and heirloom tomatoes, and strawberry shortcake with flambé strawberries.

Proceeds go to the Memphis Farmers Market.

Reservations: 334-5950.

Price: $35

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