Monday, September 16, 2019

Join Chefs Ari Miller, Chris Wright & Jonathan Reisman on September 25th!

BIG NEWS

How excited are we to learn that Chef Ari Miller's restaurant, Musi, is listed as one of "THE" best new restaurants in America (and the only one in the state of PA)! The Chef, himself, was voted Best Chef 2019 by Philadelphia magazine as well. Congratulations!

This is a MUST attend event. Join us before tickets sell out!


Philly Eater - Best New Restaurants in America

Join Chefs Ari Miller, Chris Wright & Jonathan Reisman
on September 25th!

The premise of this Field to Fork dinner is a meal devoted to and in honor of the fig. 
All courses will feature the fig in some great fashion.

Stuffed fig leaves, grilled

Cheese caramelle, fig leaf brodo

Breads and Salads: Tomato and fig panzanella & Squash and pumpkin seeds

Whole animals, roasted over fire, stuffed with figs

Fig & Corn cake, cultured cream

Ari Miller's culinary roots began during a decade spent living in Tel Aviv. Following a year spent as the food writer for The Jerusalem Post. He transitioned into the professional kitchen by way of a tiny, little deli connected to The Basta and then moved to the kitchen at The Minzar, Tel Aviv’s legendary 24-hour bar. While there, he learned food preparation from Eastern European classics (sausages, pickling, fermenting), to North African cuisine (whole animal use), and Middle Eastern standards (hummus, spices, salads). Ari then went on to work for Chef Rima Olvera, serving as opening line cook and then as her first sous chef at Chef Olvera’s Oasis.
Back in Philadelphia, Ari worked for chefs Michael Solomonov and Eli Kulp, before starting his own private dining service, Food Underground. He consulted to open the kitchen at Philadelphia Distilling and served as the resident chef for a season at Lost Bread Co. On February 1, 2019 Ari opened Musi, a 30-seat BYOB in Pennsport, which is listed among Philadelphia Magazine's 50 Best Restaurants and on Eater Philly's Heatmap.

Jonathan Reisman is an internist and pediatrician who works in emergency rooms in the Philadelphia area. He has practiced medicine in the Alaskan Arctic, an Indian reservation in South Dakota, the Nepali Himalayas, and as ship doctor in the Arctic and Antarctica. He has written on medicine, the natural world and food for The New York TimesWashington PostSlate and Discover Magazine. He is a founding member of "Anatomy Eats," a dinner series that combines cuisine with learning about the anatomy and physiology of our bodies. 

Chris Wright is self-taught cook, only beginning his culinary journey a few short years ago. After a seven year stint as a custom bicycle manufacturer, Chris liquidated his business assets and reinvested in equipment for his new passion, cooking. Chris claims that there are many parallels between bicycle making and cooking; he will happily elaborate if you ask him. Chris is focused on understanding the hows and whys of cooking; you would be more apt to find him with a treatise on sourdough microbiology than a recipe book. Chris has spent over a decade working in the catering and events industry. This position has shown him the value in creating a memorable experience for guests, and that every detail along the way should be considered. Most recently, Chris has fully immersed himself in working with freshly milled grains. This fresh grain is finding its way into many of Chris’ dishes from sourdough bread to pasta.


To read more about these great chefs, please follow the links below:



Social Media:
https://www.facebook.com/musiphilly/





Friday, September 6, 2019

Join Chef David Banks of Banks Seafood Kitchen & Raw Bar on September 11th

Chef David Banks of 
Banks Seafood Kitchen & Raw Bar in Wilmington, DE  
is Our Guest Chef on September 11th

FIELD TO FORK DINNER
CELEBRATING LOCALLY GROWN ORGANIC PRODUCE 
& SIGNATURE CREATIONS

Passed Hors d'Oeuvres
ahi tuna tataki with spiced lemon preserve
herbed Boursin & chicken liver mousse gougeres
local pear confiture flatbread
wild thyme flower honey & watermelon


First Course 
Faroe Island salmon confit "buttercups" 
pickled vegetables & micro herbs
seafood "polpettini"
date remoulade & red chili crema

Second Course
artisan lobster brioche
lemon labneh
cauliflower "gribiche" & today's fresh heirloom vegetables
smoked Cafe de Paris heritage pork
heirloom Vialone Nano rice
wild organic greens
Cana de Cabra cheese with cherry balsamic


Dessert 
key lime charlotte
almond macaroon, blackberry compote & crumbled pecan praline

Chef David Leo Banks, CEC, AAC, is Chef/Owner of Banks’ Seafood Kitchen and Raw Bar on the Wilmington Riverfront, a premier seafood restaurant and an iconic mainstay of the Wilmington restaurant scene. Opened in 2003 as Harry’s Seafood Grill, it was re-named Harry’s Fish Market + Grill in 2009 and showcases the freshest seafood and raw bar through creative dishes and seasonal and regional harvests. For nearly thirty years, Chef Banks acted as Corporate Executive Chef of Harry’s Hospitality Group, and was co-owner of Harry’s Seafood Grill, Harry’s Fish Market + Grill and Kid Shelleen’s Charcoal House & Saloon in Wilmington, DE. The restaurants have been a core of the Wilmington area and surrounding cities since 1988, which began with the opening and renovation of Harry’s Savoy Grill and expanded in 1998 to include the opulent Harry’s Savoy Ballroom. 

In the spring of 2018, with great public excitement, Chef Banks re-branded the restaurant to the eponymous Banks Seafood Kitchen and Raw Bar, along with a savvy re-brand of the Fish Market to Banks Seafood Kitchen, Burgers & BBQ. Well-known for creating and presenting innovative menus, Banks uses his diverse food background for the development of the menus and specialty events for which he is known. He was selected as the American Culinary Federation First State Chefs Association Chef of the Year in 1996 and 2001, and was inducted into the prestigious American Academy of Chefs in 2003 and serves as Northeast Regional Representative for the Academy. Chef Banks was most recently awarded the coveted Academy Chair’s Medal at the ACF National Convention in 2016 and two ACF National President’s Medals. He served as chair of the Share Our Strength “Taste of the Nation” Benefit in Wilmington from 1994 through 2014, helping to raise over $1,000,000 in the fight against childhood hunger. 

He appears regularly on The Comcast Network’s “The Chef’s Kitchen,” and participates in culinary events, competitions and charity events around the country. Chef Banks is highly respected for his dedication to developing and mentoring countless culinarians, tireless community service and a willingness to lend his expertise to many worthy causes.


To read more about Chef David Banks, please follow the links below:


Social Media
https://www.facebook.com/BanksSeafoodKitchen/




Thursday, August 29, 2019

Join Chef Elijah Milligan on September 4th at the farm!

 Chef Elijah Milligan of Stove and Tap in Lansdale, PA
will be presenting the next Field to Fork Dinner on Wednesday, September 4th!


FIELD TO FORK DINNER
Wednesday, September 4th, 2019

Passed Hors d'Oeuvres

chilled carrot & smoked orange/ginger shooters

salmon tartare on squid ink cracker with wasabi & compressed cucumber

market crostini


First Course

summer salad
full of seasonal goodies from the farm


Second Course

Grilled salmon
sauce vierge, corn & charred tomato succotash

pork ribeye
roasted cherry vin, grains of paradise, wilted summer greens

chilled farro salad


Dessert

chamomile panna cotta
end of the season blackberry textures, smoked honey gel
Growing up in Philadelphia, PA, Milligan discovered his passion at a very early age, beginning his career in the kitchen at the age of 14, and eventually entering the fine dining world at the age of 17. At age 20 he begin working at the now closed Le Bec Fin, notoriously known as Philly's top restaurant for a few decades, under world renowned chef Georges Perrier. Milligan credits his time spent there for helping develop his intense attention to detail as well as an understanding of the importance of proper technique in cooking. After its closing, Chef Elijah has spent the last several years cooking and consulting behind many restaurant projects on both the east and west coast, including restaurants such as Petit Crenn (S.F), Stateside (Philadelphia), Angele (Napa), Bottega (Yountville), and Laurel & Vernick (both Philadelphia). Elijah’s most recent projects include starting Cooking For The Culture, which a culinary program that features and highlights African American culinary professionals. Elijah is also currently the Executive Chef at Stove and Tap in Lansdale, PA. 


There's a lot to read about this young and very talented chef! Follow the links below:


Social Media
Stove and Tap

Elijah Milligan

Monday, August 26, 2019

2019 Field to Fork Dinner featuring Chef Dan Tagle


In case you missed it....

Chef Dan Tagle wowed us with another stellar Field to Fork dinner!
We are grateful to have him come and share his gifts with us each year. Thank you to all our guests who came to the farm to partake in this feast. If you haven't had the opportunity to join us yet this season, there's still time (and seats!). Dinners run through October 2nd.

Photos courtesy of Kelli Wilke Photography 
Instagram: @wilkephoto facebook: @kelliwilkephoto 
facebook: @chefdantagle


Monday, August 19, 2019

Join Chef Susan Teiser of the Centreville Cafe and Montrachet Fine Foods in Centreville, DE on August 28th!

Join Chef Susan Teiser of 
the Centreville Cafe and Montrachet Fine Foods in Centreville, DE on Wednesday, August 28th

THIS DINNER IS SOLD OUT. PLEASE JOIN US ON A FUTURE DATE.


Dinner Menu

Passed
Vegetable Bruschetta on Charred Crostini, Garlic Scape Goat Cheese

First Course
 Tomato Carpaccio with Shrimp and Burrata, Lemon Basil Micro Herbs, 
Balsamic Drizzle & Olive Oil, Flaked Sea Salt, Rough Cracked Pepper
  
Main Course
 Medium Rare Tri Tip Steak, Grilled & garnished with Farm Green Chimichurri Sauce
Charred Corn & Arugula, Pickled Red Onions, Montrachet Vinaigrette
Roasted Salad with Prosciutto, Dr. Hook Limas, Blistered Red Peppers, 
Creamy Roasted Shallot Dressing, Marble Rye Croutons

Dessert
     Summer Shortcake, with Macerated Peaches & Cherries in Mascarpone Cream, and Lemon Curd

Susan established the Centreville Café in 2003, supporting the local community of Centreville with breakfast and lunch daily. During the Café’s first year, clients appreciated the personal, warm and friendly atmosphere, and asked Susan to consider expanding her menu and hours. In 2004, she opened Montrachet Fine Foods, as a commissary kitchen for the Café, preparing all soups, stocks, meats and prepared foods for clients in the Café and what used to be Troll of Scandinavia. Catering off-site expanded the business, with clients returning time after time, and is the basis for Montrachet Fine Foods. Montrachet is known for Susan and her staff’s excellent food, superb presentation and highly professional service. Her businesses are open 364 days a year, and Susan is known to be there on almost all of them.

Professionally, Susan has extended her catering and baking base with the staffing support of two professional chefs: Kathleen Donovan, former chef/owner of Feasts of Fairville and Troll of Scandinavia; and Erica Ferguson, certified pastry chef, former head pastry chef of Harry’s Savoy Grill and Taste of Britain English Tea Room.
Susan has also greatly expanded the range of foods prepared by Montrachet from her extensive travels around the world and across the United States, focusing especially on high end appetizers and food presentation. She is a Founding Officer and local Bailli (President) of The First State Bailliage of The Chaine Des Rôtisseurs, and invitation-only organization based in France, and is the recipient of their highest volunteer award in the organization for her work in 2012. She is a patron and chef at many local events, supporting not for profit groups in our community that include: Meals On Wheels Delaware; Faithful friends Animal Sanctuary; the Kalmar Nyckel Foundation; the Delaware Center for Horticulture; The Delaware Theatre Company; the March of Dimes – Farmer and the Chef; the Delaware Museum of Natural History – Wine & Dinosaurs; Mid-Atlantic Food & Wine Feast – Private Dinners, Gospel Brunch, and Wine Guild; Helen F. Graham Cancer Center of Christiana Hospital; Leadership Delaware and the Delaware Youth Leadership Network, to name a few. She has been featured in the New York Times – Travel Section on September 1, 2013, in “36 Hours – What To Do in the Brandywine Valley” and is the only Delaware café identified, one of two restaurants in Delaware noted. She also personally supports many organizations, including Meals On Wheels Delaware, Habitat for Humanity of New Castle County, The Delaware Theatre Company, and Faithful Friends. Montrachet prepares foods for many of the finest homes in our region, and in public spaces such as parks, museums and fields and barns.

Prior to the Centreville Café and Montrachet, Susan has served as Managing Director for Meals From The Masters, and managed several not-for-profit events centered around food. In her extensive corporate career, she led management teams in strategic planning, supply chain management and marketing; all provided a strong base for concise planning and organization. Always a serious ‘foodie’, her corporate work allowed her to travel the world, meet and talk with fine chefs everywhere, and develop excellent skills in her kitchen and those of friends for groups large and small. She takes pride in the diversity of her workforce at the Café, and routinely employs high students form at least four different schools in the area. Susan teaches classes each semester for Wilmington University, on food preparation and presentation, and wine and cheese.
Susan holds a Bachelors of Fine Arts degree. Personally, she is married to Patrick who also loves food and travel, enjoys (tolerates) her two dogs, and loves to work in her gardens when she is home.


To read more about Susan Teiser & her establishments, please follow the links below:

Social Media