El Gringo En Fuego
Ben Stanley’s El Gringo en Fuego dinner at Over the Moon Farm was full of fire despite the downpour outside
On Saturday, July 21, as downpours soaked Over the Moon Farm in Rebersburg, Pennsylvania, guests inside the farm’s barn were cozying up to communal tables and prepping for a feast.
Shaking off their umbrellas, arriving guests were greeted with a welcome cocktail, a margarita to match the Mexican flavors of the evening. Farmer Lyn Garling arrived at the barn and left five minutes later, a dozen-plus diners behind her, for a soggy but enlivening farm tour.
Just as the rain really started to come down, guests took their seats at the communal tables on the second floor of the barn, where the meal was about to begin.
Stanley began in the way so many Mexican meals begin — with chips and salsa. Of course, the unique nature of the bite — a spherized salsa globule quivering atop a mini chip and topped with the tiniest leaflet of cilantro — showed what was in store for the next six courses.
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