We welcomed fall with our first Farm to Table event of the season. After shopping most of the morning away at the Philippi Creek Farmer’s Market, Chef Paul and his staff began prepping the Thai inspired menu for the evening. As the residents began to fill the tables on the pool deck, the appetizer was presented to them. Placed on a wooden carving board was an array of Cheeses, a dollop of Honey, Candied Ginger and pieces of Bread from a local bakery. Following the appetizer course was a wilted Bok Choy Salad, garnished with a Soy Rice Wine Vinaigrette and Sesame Seeds. Paired with the salad was a handmade Spring Roll and slice of Grapefruit. Our main course for the evening was a Thai Coconut, Ginger Seafood Chowder. Swimming in the delicious broth were Mushrooms, Peppers and Red Onion from a local grove. To round out the whole dinner, we catered to our sweet tooth with a Ginger infused dessert. This was a great way to start the fall season!