Joyce Farms Poulet Rouge® Chicken Featured in Ripe Revival Supper Club Chef Series
This week, we had the opportunity to sponsor an awesome event through Ripe Revival called the Supper Club Chef Series! Through this program, Ripe Revival sold mail-order meal kits containing our Split Heritage Poulet Rouge® Chicken and products from other sponsors including the North Carolina Sweetpotato Commission, Tidewater Grain Company, and Nash Produce. Those who purchased the meal kits received a link to cook along virtually through a live stream with Chef Saif Rahman of Vidrio Restaurant in Raleigh, NC!
The program was a fundraiser to benefit Ripe Revivial’s pay-what-you-can, Ripe for Revivial 501(c)(3) Mobile Market Program, promoting food equity in many local communities.
Limited tickets were also available to attend the live event at Vidrio to watch the live stream taping and enjoy the prepared dish in their dining room. While we unfortunately weren’t able to attend in person, a few of our team here at Joyce Farms decided to join in the fun and cook along with Chef Rahman from our R & D kitchen, resulting in a delicious meal!
The specially curated meal from Chef Rahman was Pan-Seared Poulet Rouge® Chicken with Curried Sweetpotatoes and Carolina Gold Rice with a side of Bengali Tomato Salad. Here’s a look at how ours turned out!
If you would like to recreate this same dish at home, you can follow along with the replay here. A breakdown of ingredients and utensils needed is also included a the bottom of this page.
We are very proud to have been a part of such a unique event that supports a worthy cause within our community! Be sure to check out the Ripe Revivial website and look out for future Supper Club events!
More about The Ripe for Revival Mobile Market Program:
The Mobile Market Program’s mission is to revive communities through food on the road by utilizing buses that have been transformed into pay-what-you-can markets throughout North Carolina. Support of the Reviving the Supper Club Chef Series event plays a significant role in their goal to bridge the gap between farm excess and food access.
Ingredients and Utensils needed to prepare the Pan-Seared Poulet Rouge® Chicken with Curried Sweetpotatoes and Carolina Gold Rice and Bengali Tomato Salad:
Ingredients:
- Joyce Farms Split Poulet Rouge® Heritage Chicken(s)
- Tidewater Grain Carolina Gold Rice
- Covington Sweetpotatoes
- Yellow Onions
- Garlic
- Tomatoes
- Cucumber
- Fresno Chile Pepper
- Cilantro
- Shallot
- Lemon
- Lime
- Oil, such as canola, vegetable, or an olive oil blend
- Black mustard seeds (optional)
- Ground cumin
- Ground coriander
- Turmeric
- Cinnamon
- Black peppercorns
- Kosher salt
Utensils:
- Chef’s knife and cutting board
- Mandoline, if available and preferred by home chef
- Vegetable peeler
- 2 (3 quart) saucepans with lids
- 1 cast-iron or heavy duty skillet
- Measuring cups and spoons
- Spatula, Tongs, and Ladle
- Wooden spoon for rice
- Large blender, immersion blender or food processor
