Feast in the Wild

We absolutely love being a part of our local Buttonwood Park Zoo's annual Feast in the Wild. Each year it is a summer evening featuring signature dishes from local culinary talents, silent auctions, raffles, and of course-animal encounters. 

Whether you enjoy these dishes at the feast or are inspired to create them yourselves, we are excited to share the recipes we have prepared for this year. 

 
Mango Corn Bruschette_Feast in the Wild 2018.jpg
 

Mango & Corn Bruschetta

 

ingredients


1 medium Baguette

1 ear Corn

1 large Tomato / diced

1 jar Southcoast Farms Mango Salsa

1 clove Garlic / finely minced

1 bunch Cilantro / minced / some leaves reserved for garnish

Salt & Pepper / to taste

 

method


Preheat oven to 350°F.

Place corn into the oven, husk on, and bake for 20 minutes. Remove from the oven and allow to cool.

Cut baguette into bite sized pieces, then bake in the oven for 6-10 minutes.

While the bread is cooking, remove the husk from the corn and carefully remove the corn using a sharp knife.

In a medium sized mixing bowl, combine the corn, diced tomato, mango salsa, minced cilantro, salt, and pepper.

Top each piece of bread with a spoonful of the mango-corn mixture and garnish with a cilantro leaf.

 
Bloody Mary Gazpacho_Feast in the Wild 2018.jpg
 

Bloody Mary Gazpacho

 

ingredients


1 bottle Jansal Valley Organic Heirloom Tomato Bloody Mary Mix

1 English Cucumber

1 clove Garlic

1 T Olive Oil

½ Red Onion

3 leaves Italian Basil

Salt & Pepper / to taste

 

method


In a blender, combine all ingredients and season with salt and pepper as needed. Serve chilled with additional diced tomatoes, cucumber, red onion, and olive oil as a garnish.

 
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