DaCy Meadow Farm prides itself on sustainable dining; what doesn’t come from the farm at DaCy comes from other local producers. Everything except salt and olive oil is sourced in Westport! They work with Juniper Hill Farm, Fledging Crow Farm, get bread products from Dogwood Bread Company, and flour and grain from Champlain Valley Milling.

DaCy gets its name from the owners, a husband-and-wife-team, Dave and Cynthia Johnston. Da  (Dave) + Cy (Cynthia) = DaCy Meadow Farm.

I was recently graciously invited to attend one of DaCy’s special dinners with renowned Chef Kevin McCarthy. Assisting McCarthy was Chef Linnea Shumway, who has won the Northeast Regional San Pellegrino Almost Famous Chef Competition. She also prepares Sunday brunches at the farm.

These dinners are advertised as follows:

Using Adirondack Harvest products gathered fresh from area farms, Chef Kevin McCarthy, formerly of The Lodge in Lake Placid and The Point on Upper Saranac Lake, will prepare a gourmet meal at DaCy Meadow Farm in Westport, New York.  Our guests will enjoy a unique dining experience surrounded by art, artifacts and memorabilia that hearken back to simpler times. (DaCy Meadow Farm)

And the promotion certainly delivers what is promised. This six course, locally-sourced meal did not disappoint!

The Menu

The menu that night was filled with delicious food. There were several dishes I had for the first time that night and I was happy every time to try something new.

We began the evening with appetizers in the Localvore Gallery where guests could mingle and look at the rustic, farm-related artwork along the walls. I particularly enjoyed seeing the older photos of the large horses.

The Appetizers:

• Kale chips with strawberry salsa
• Basil and fennel scented popcorn
• Carrot kohlrabi and opal basil roll
• Bacon egg white and beet green crostini

I tried each of the appetizers, but the crostini was my favorite. Although I also enjoyed the roll. It was very pretty, and I almost hesitated to eat it, but I’m glad I did. The roll had an almost floral taste; it was a unique and refreshing flavor.

Later we moved to the neighboring building where guests sat at long tables arranged in a horseshoe shape. The main meal would be served community style, so guests could continue to mingle with each other, and seconds from the platters were easily attained.

The Dinner:

• Chilled carrot soup with kohlrabi salsa and carrot juice ice cube
• Salad of arugula, roasted and pickled beets
• Pork tenderloin with marinated cabbage, roasted radishes and green garlic-chive coulis
• Roasted chicken breast and braised thigh with snap peas, peeled cherry tomatoes, greens and crispy chicken skin  (chix skin BLT)
• Strawberries marinated with green and opal basil, farm egg sabayon

The first course of the main meal was a cold carrot soup. Chef McCarthy explained that the frozen carrot juice ice cube was added to the soup because he found that cold soup never remained cold once served, but the cube would mitigate that issue and wouldn’t take away from the flavor like an ice cube made of water would. I think that is an ingenious technique.

Next came the salad. I have never had beets before, but they certainly made a pretty picture on the plate with the dark greens, and the two ways that they were prepared made for interesting contrasts. I really enjoyed it, and I’m sure I’ll try beets again in the future.

The next two dishes were the main entrees. The first was a pork dish served with radishes. I had never had cooked radishes before, but that was another first I enjoyed. The pork was very tender, and I really enjoyed the sauce. Unfortunately we all enjoyed this dish so quickly that I never got a photo of the food! So you’ll just have to imagine this one.

The other entree was chicken. The peeled cherry tomatoes served alongside the chicken created a very interesting texture in my mouth, and the slight sourness went very well with the sweet snap peas.

The dessert looked so good that I took a few bites before remembering I had to take a photo. It was a very refreshing end to the meal. Chef McCarthy explained that he used all the egg yolks in the sabayon that he had earlier separated from the whites used on the crostinis appetizers–good meal planning means that nothing goes to waste!

Amazing Grace Vineyard and Winery provided wine samplings to go along with each course. I don’t drink, but I could see the others guests clearly enjoying the offerings, and my mother who attended the dinner with me particularly enjoyed the fruity wine offered with the main entrees.

Overall a thoroughly satisfying meal in presentation, taste, and in the knowledge that all of the food was fresh and locally sourced!

Upcoming Dinners at DaCy

DaCy will continue to host the special “Dinner with Chef Kevin” events where you can enjoy a gourmet meal at the farm while learning more about eating sustainably. The dates are as follows: July 19, August 23, and September 20. Get your reservations soon for $50/person! Email Dacymeadowfarm@yahoo.com or call 518-962-2350. 

DaCy Meadow Farm also offers other dining options. Every Sunday from 10am-2pm brunch is served at the farm. DaCy serves lunch every Friday at the Adirondack History Center Museum in Elizabethtown from 11am-2pm. DaCy also hosts private dining (6 guest minimum) and special events by request.

DaCy is located at 7103 NYS Rt. 9N, in Westport, NY. Find out more about DaCy Meadow Farm on their website and Facebook page.

Look through the photo gallery below to give yourself a taste of a DaCy dining experience. (Click to see larger image and to read captions.)

Related articles

• DaCy Meadow Farm Brunch (www.essexonlakechamplain.com)
• Get Ready for the Depot Theatre Gala Celebration (www.essexonlakechamplain.com)
• Amazing Grace Vineyard & Winery (www.essexonlakechamplain.com)
• Spirit of Place Art Show (www.essexonlakechamplain.com)
• The Old Dock Restaurant (www.essexonlakechamplain.com)