THANK YOU!
It's been an amazing Field to Fork dinner season! Thank you to everyone who supported the farm by coming out (many of you made multiple visits!) A number of the dinners were sell-outs, so be sure to keep us on your radar and book early for the 2019 season.
It's been an amazing Field to Fork dinner season! Thank you to everyone who supported the farm by coming out (many of you made multiple visits!) A number of the dinners were sell-outs, so be sure to keep us on your radar and book early for the 2019 season.
A heartfelt thank you to all the Chefs for creating amazing and diverse menus each week, Kelli Wilke Photography for documenting many of our dinners, musician Chris Bruni for graciously providing his guitar and singing talents every week, Aaron and Christine from 13th Street Cocktails for their unique and delicious cocktails, Jack Polidori from Piceno LLC and Jeff Neilson for surprising us with several delicious wine tastings, Joyce Powers and her team from Marketing Made Simple for publicizing our chef bios and menus each week and a very special thank you to Paula Poorani and Dana Murray of Paula and Dana Events for organizing 15 flawless Field to Fork dinners.
Last, but certainly not least, a big thank you to the farm stand team for doing double duty as waitstaff for the Field to Fork Dinners!
A lot of hard work went into the renovations for the barn and preparing for what we believe, was the best Field to Fork dinner season to date. We will be working all winter and spring to prepare for the 2019 season. If you have feedback or suggestions you'd like to share, we can't wait wait to hear from you. Please email us at SIWveggies@gmail.com. Thank you!
Warmly,
HG and Kim
Last, but certainly not least, a big thank you to the farm stand team for doing double duty as waitstaff for the Field to Fork Dinners!
A lot of hard work went into the renovations for the barn and preparing for what we believe, was the best Field to Fork dinner season to date. We will be working all winter and spring to prepare for the 2019 season. If you have feedback or suggestions you'd like to share, we can't wait wait to hear from you. Please email us at SIWveggies@gmail.com. Thank you!
Warmly,
HG and Kim
Chefs from the 2018 Field to Fork Season:
- Ari Miller, Lost Bread Co. & Chris Wright, Private Chef
- Jeffery A. Miller, JAM Catering
- Dan Tagle, Private Chef
- Ryan German and Jeovany Valle, Caffe Gelato
- William Hoffman and Merry Cantanuto, The House of William and Merry
- Marc Vetri and Matt Buehler, Amis Trattoria and Pizzeria Vetri
- The Brandywine Conservancy and Mike Kline, Millstone Cafe
- David Banks, Banks Seafood Kitchen & Raw Bar
- Robert Lhulier, Private Chef & Michele Mitchell, Pastry Design
- Bryan Sikora, Hearth Kitchen and LaFia Restaurant
- Ryan Bloome,Terrain Garden Cafè
- Dan Butler, Piccolina Toscana
- Gerald Allen and Khoran Horn, Eat Blvck
- Nick Farrell, Sovana Bistro
-Yehuda Sichel, Abe Fisher
-Yehuda Sichel, Abe Fisher
No comments:
Post a Comment