Friday, September 28, 2018

Meet the Chef for Our FTF Dinner on 10/3!

Chef Dan Butler

Chef and Owner of Piccolina Toscana- After graduating from the Culinary Institute of America, Chef Dan Butler, started his culinary career with stints in some of the best restaurants in Washington DC and Florida. He returned home in 1991 to open Toscana, which remains one of the area’s most creative and popular restaurants.  He has since branched out to include a full-service catering company, Toscana Catering; Deep Blue Bar and Grill (which he recently sold and as Tonic); and Brandywine Prime in Chadds Ford, PA. Toscana Catering is the exclusive caterer for many of the area’s most interesting cultural venues: Hagley Museum; Delaware Art Museum, Delaware Center for Horticulture; and the Delaware Museum of Natural History. “Keeping up with ever-changing tastes and trends is an important part of my role in my restaurants. Sometimes you follow trends and sometimes you set them.”, says Chef Butler. “It’s very rewarding for me to have so many loyal customers who, even after a quarter century, still include Toscana and Brandywine Prime among their favorite restaurants.”


Hors d'oeuvres

Prosciutto wrapped fresh SIW figs with goat cheese & balsamic drizzle

First Course

SIW lettuce with grilled SIW peaches and roasted beets, served with toasted brioche with gorgonzola dolce

Tomato flatbread baked in Toscana's hearth

Main Course

SIW eggplant ravioli with a sauce of fresh tomatoes, roasted squash, SIW sweet onions, and garlic

Grilled marinated pork loin over SIW corn & topped with apple and herb dressing

by De La Coeur Cafe et Patisserie

Monday, September 24, 2018

Meet the Chef for Our FTF Dinner on 9/26!

Chef Ryan Bloome

Ryan Bloome, a local Pennsylvanian, earned his culinary degree from the Restaurant School at Walnut Hill College. From the Restaurant School, Ryan transitioned to Manhattan, to work alongside Chef Bobby Hellen of Resto, and participate in a popup in Maddison Square Park, featuring whole animal butchery and unique translations on classic dishes. Bloome draws on his experience, serving as the Executive Chef of Terrain Garden Café, and will continue on at the newest location for terrain in Devon, PA coming in August 2018. Featuring local and sustainable produce and proteins, Bloome draws on his partnerships, and continues to highlight vendors with a strong culinary ethos and commitment to their local community.


First Course
raspberry butter
white balsamic, olive oil, basil

Second Course
farro, sunflower seeds, winter squash, herb gremolata
roasted eggplant puree, watercress salad, lemon
herb butter


Thursday, September 6, 2018

Meet the Chef for Our FTF Dinner on 9/19!

Chef Bryan Sikora

A native of Ligonier in western Pennsylvania, Sikora garnered a stream of accolades over the past 15 years for his modern cuisine, which could be described as rustic and soulful, but imminently approachable. Bryan Sikora’s culinary career was sparked by his passion for food and art.  In the early part of Bryan’s adventures, he attended the Culinary Institute of America.  After graduation, driven by curiosity and a need to learn first-hand, he worked in cities across the country.  His craft took him to Pittsburgh, Boulder, Denver, Chatham Massachusetts, Washington DC, and Portland, Oregon before settling in Philadelphia in 1997. He burst onto Philly's culinary scene with the mega-hit Django in Queen Village in 2000.  Django was the first BYOB to earn a four bell review from the Philadelphia Inquirer food critic, Craig Laban. In 2004 He earned a Rising Star Award from Star Chefs and was awarded Best Chef in Philadelphia. In 2004 he sold the restaurant and moved to Unionville and opened Talula’s Table which quickly grew to national fame 2007 The New York Times took notice, “handsome, deceptively complex and masterfully executed,” likening the experience to a “spiritual retreat.” Talulas was featured in the New York Times Magazine. Saveur Magazine listed Taulas Table as a top 100 things to eat in the country. Talua’s earned much critical acclaim from food publications across the country. Chef Sikora made the difficult to decision to leave Talula’s Table due to divorce in 2010. After departing Talula’s Table, Chef Sikora returned to Philadelphia to open A. Kitchen in Rittenhouse Square.  A. kitchen quickly earned a three bell review from the Inquirer and became a huge success. He still dreamed of owning his own restaurant and soon found an opportunity to become part of a resurgence of Wilmington, Delaware. In 2013, Bryan Sikora and his wife Andrea took downtown Wilmington by culinary storm. They opened La Fia eventually followed it up by opening Merchant Bar, an upscale gastro pub, and Cocino Lolo, a Latin and Mexican-infused restaurant. In 2017 Chef Sikora returned to Kennett Square. Sikora and his wife opened their fourth restaurant, Hearth Kitchen in its first few months was featured in Craig Laban’s suburban dining guide.  Hearth won a Best of Main Line Award for Best Upscale Casual Restaurant.  Hearth features Sikora’s wood fired pizza, hand crafted pastas, and seasonally inspired entrees. He utilizes local ingredients as much as possible. Bryan lives with his wife Andrea and children. Andrea is his partner in the restaurants as well as manager of daily operations and development.  Bryan is an avid cyclist and a closet artist now working in oils when he has time.


To Start

Deviled Egg Salad Toasts with Crab
Lamb Kabobs with Bulgur Wheat and Tatziki
Cucumber with Gazpacho and Mozzarella

On The Table

Farm Salad
Mixed Lettuce, Green Beans, Tomatoes

Chicken Ragu with Fresh Rigatoni, Grilled Corn and Parmesan

Layered Eggplant, Ricotta, Chick Peas with Salsa Verde


Peach Tarte Tatin

Wednesday, September 5, 2018

We have great news...
The farmstand and Field to Fork Dinner season are only HALFWAY through!!! 

There are still plenty of delicious fruits and veggies to pick up at the stand weekly until October 31st.

There are also a number of Field to Fork Dinners to attend! Continue to check out our Field to Fork Dinner page to view our remaining dinners. It's perfect way to end your summer with friends, family and great food! 

See you at the farm 👋