Hay Smoked Salmon with Horseradish Cream, Arjard and Pickled Red Onions

Guess where I’ve just been, Zionsville, Alabama. I couldn’t have found it on a map up to last week, but I now know it’s close to Indianapolis.

I travelled there on the invitation of Fritz and Jane Kuntz who own Trader’s Point Creamery, a beautiful 150 acre farm in the midst of maple, beech and walnut woodlands, now in full, glorious autumn colour.

The occasion was a Long Table Dinner to celebrate 10 years in business. Jane and her daughter Knubbe had spent a week at the Ballymaloe Cookery School in 2012. They loved the food so they invited me to create a seasonal menu to showcase the work of the farmers, local food producers and gardeners and to highlight their vision to create a sustainable farm in an urban area. Trader’s Point Creamery is the first certified organic dairy farm in the whole of Indianapolis.