Brit Pfann

A Christmas Carol Dinner

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A Christmas Carol Dinner Show
A Christmas Carol Dinner Show

December Third Sunday Dinner

Dec. 17, 2017 1:30pm

The Inn at Celebrity Dairy along with Phoenix Theater Company will be hosting “A Christmas Carol” a dinner theater show. The Phoenix Theatre Company is a Chatham County based group. Owner and artistic director, Jessica Nunn a born and raised Silk Hope girl. Styled and aligned right with our December Third Sunday Dinner this wonderful local company will put on a display of the timeless story about scrooge between a 3 course meal. Scrooge is haunted by three ghosts and the audience gets to participate in all the fun! There’s dancing and Christmas crackers and games. A great show for all ages!

Tickets are available online or by phone. Your advance payment confirms your reservation and there is a limited number of seating. Please reserve in advance to make sure you get a spot! Call to make reservations at 919-742-5176 or through Event Brite

https://www.eventbrite.com/e/a-christmas-carol-dinner-show-tickets-36798583554

The Menu for Dec. 17, 2017 at 1:30pm

Mulled Cider

Assorted Goat Cheese Platter

Seasonal Appetizers

Smoked Duck & Walnuts on Winter Greens with Champagne Vinaigrette

Herbed Yorkshire Pudding

Filet Mignon with Bourbon Sauce

Garlic Mashed Potatoes,

 Roasted Root Vegetables,

& Brussels Sprouts

Plum Pudding with Hard Sauce

Tea And Coffee

Christmas Cookies to Take Home

** Dinner and show cost is $80.00

tax and gratuity Included**

Tomato Day at Carrboro Farmer’s Market – and Pepper Gelato will be there too!

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Its hot weather now – good times for gelato, and tomatoes are here.  This coming Saturday is the Carrboro Farmers’ Market tomato fest – the biggest attraction of the year!.  But – what sort of gelato goes well with tomatoes?  Basil-Pesto, probably.  Hard to think of anything else.

Last year we gave a black pepper gelato a try – and donated a bunch to the Tomato Day Celebration.  It was quite a hit, actually.  We didn’t think past the donation part, and were empty-handed when people came by our booth to buy some.  This year – we’re better prepared, and will have pints of “Confetti Gelato” for customers to buy.

Confetti_GelatoOur Confetti Chèvre is made using a blend of black, pink, white, and green peppercorns. So to for the Confetti Gelato.  It has a nice bite to contrast with the gelato’s inherent sweetness, and goes surprisingly well with the acidity of the tomatoes.

We’ve even made a special label for it!

Gelato – Goat’s Milk, of course!

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One of the treats Celebrity Dairy brings to the farmer’s markets we attend in our Goat’s Milk Gelato.  We are developing a small, but loyal following.  To meet the challenge of keeping it frozen, we have some European transport boxes specifically made for the purpose.  These, plus some dry ice, allow us to keep it from melting all day through the summer.

Meadow eating our Celebrity Dairy Gelato
Meadow – finishing up her Celebrity Dairy Gelato

Look for the big black plastic box! – good stuff inside.  Current flavors:

  • Nutmeg-Vanilla
  • Dark Chocolate
  • Ginger
  • Mango

For strawberry season, we’ll be making the classic Italian Fior di latte. (Italian for flower of milk) It is the classical test of a good gelato shop – Goes well with strawberries, too.  We’ll have it as a flavor of the month through May.  Give it a test drive.

Baby Goats – any day now

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Goats have a 5 month gestation, and since we started breeding on August 20th, 2016 – we should start having kids being born “around” January 20th, 2017.  That’s only a few days away, and so any moment we’ll be seeing new baby goats.  Certainly the girls are looking pregnant.  Baby On Board - not for much longer - hopefullyThis one is simply searching for a comfortable resting position.  (still except for her labored breathing).  Our two llamas to either side.

 

And more problematic – this doe could well have triplets or quads.  They are taking so much out of her that she’s not standing up.  Still, she’s got a voracious appetite.  We’ve got her separated from the other does so that whe can eat without competition, and we’re giving her supplemental minerals “CMPK” – in the dairy world.  Its a  paste, and be the equivalent of Cod Liver Oil for humans – its a struggle to get it into her mouth, and keep it there until swallowed.  Stay tuned.Pregnant Doe - too heavy to stand

Quads!

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Most of our goats have delivered their babies by the third week in March, but we always have a few VERY pregnant does who move slowly, waiting for their contractions to start. This girl was taking life very carefully, late Tuesday afternoon.

The white goat is looking very pregnant... This picture, taken Wednesday late afternoon.
The white goat is looking very pregnant… This picture, taken Wednesday late afternoon.

No wonder! She was carrying four! We will usually have one goat deliver four babies every year, and this time, it was her turn.

Four kids! Born sometime between Thursday and Friday morning.
Four kids! Born sometime between Thursday and Friday morning.

We will be helping her get those babies fed and up on their feet. facebook down .

First Sunday Games Night Feb 2016

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February 7th, Sunday, 4:00-7:00pm
First Sunday Game Evenings Join us for “stone” soup and Salad and Games.

We have added first Sunday Game Evenings where we will open the Inn to families for “Stone” soup and salad and games. Come any time from 4:00 to 7:00pm on February 7th. Bring an ingredient for the communal soup or salad and we’ll add it to the pot to be served between 5:30 to 6:00. We will provide Bread and Non-alcoholic Beverages. We have a play room for toddlers and lots of fun for the whole family.

February 2016

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For 25 years now we have brought you Fresh Farmstead Goat Cheese. Always using the same standards and qualities to provide our local community with the best farm to table experience possible. We have taken our passion and craft of cheese making to bring new products to the local table. Gelato, Yogurt, Fudge, Soap, and of course our Farmstead Cheese are all being make out of our goats milk to bring it to you, our wonderful customers, both here at the Dairy and in our local farmer’s markets.

June Marks the start of our 26th year but our season has already started. Our first kids were two bucks this year on the morning of the 26th. A little black buck and a solid white one have started to fill the barn with the joy of cheese making season.

Enjoy our newsletter and we hope that you will join us at one of our events this year and continue the traditions of providing our local community and neighbors with great foods.

-Brit and Fleming Pfann

Celebrity Dairy Carrot Cake

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This delicious and easy to make recipe is one of our favorites. So good we served it to 150 people at our sons wedding here at the Inn. The Frosting is made with pure Chevre and Carrots are in season right now. We hope you enjoy this recipe. ip adr . From our kitchen to yours.

Celebrity Dairy Carrot Cake

1 1/2 cups canola oil

4 whole eggs
2 teaspoons vanilla
1 1/2 cups sugar
2 cups flour, Bob’s Red Mill Gluten-free
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
2 1/2 cups carrot, finely grated
1 cup crushed pineapple, drained
1/2 cup nuts

1. Preheat oven to 350 degrees.

2. Beat together for at least 2 minutes the oil, eggs, vanilla and sugar.  Sift flour, baking powder, baking soda, salt and spices together.

3. Add liquid ingredients to the dry ingredients, stirring just until blended.  Gently fold in the grated carrots, pineapple and nuts.

4. Pour this batter into a lightly greased 10 x 14-inch cake pan and bake for 35 to 40 minutes or a 9 x 13-inch cake pan for 45 to 50 minutes.  After the cake is done, cool completely and frost with Celebrity Dairy Cheese Frosting.
Chevre Frosting

2 Small Logs of Pure Chevre
1/2 Cup of Heavy Whipping Cream
2 Teaspoons of Vanilla
4 to 5 Cups of Powdered Sugar

1. Beat Chevre at medium speed with an electric mixer or food processor until creamy.

2. Stir together Whipping cream and Vanilla.

3. Gradually add powdered sugar to the Chevre mixture alternately with Whipping Cream Mixture.

4. Mix at low speed until blended. Scraping down the sides as needed.

Third Sunday Dinner March 2016

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Spring Chicken with Herbs

March 20, 2016-1:30 pm

 First Day of Spring

Special Aged Goat Cheese Platter
Savory Party Tarts

Sweet Potato Soup with Yogurt

Spring Chicken with Herbs

Cheese Grits with Garlic Scapes

Asparagus and Micro Green Salad

Spelt Focaccia with Herb Olive oil

Pound Cake Sundae topped with
Two Gelatos and Caramel and Fudge Sauce

Tea And Coffee

(Dyed Easter Eggs to Take Home)