Friday, August 16, 2019

Special Sunday Field to Fork Dinner on August 18th!

Jonathan Nodler, Michael Fry, & Samantha Kincaid 
of Cadence in Philadelphia, PA
are our special Field to Fork Dinner Chefs on 
Sunday, August 18th!

FIELD TO FORK DINNER
Sunday, August 18th, 2019

Passed

Melon & Kohlrabi with Trout Roe
Grilled Peach Mustard & Nduja on Milk Bread Toast

First Course

Birchrun Hills Farm Veal Salad
lettuces, rye croutons, summer squash, 
tonnato sauce, charred cucumber

Second Course

Grilled Monkfish
beet and tomato salad, curried lobster sauce,
 shallot and pumpkin seed streusel

Fossil Farms Beef Bavette & Oxtail
sweet corn & deer creek malthouse malt grain succotash,
fermented pepper sauce, eggplant & mushroom caponata


Dessert

Roasted Sweet Corn Rice Pudding
berries, toasted corn zucchini cake

Cadence, a regional American BYOB, opened in Winter of 2018 in the South Kensington neighborhood of Philadelphia. After five years building and managing restaurant concepts together with Philadelphia’s esteemed Fork Restaurant & High Street Hospitality Group, chefs and co-owners Jonathan Nodler, Samantha Kincaid & Michael Fry were ready to step out on their own, diffusing their experiences into one intimate space. 

At 38-seats, Cadence offers a thoughtful and nuanced menu that focuses on some of the best ingredients the region has to offer, often utilizing a wood-and-charcoal oven to build flavors and serving on handmade plate ware produced by favorite ceramicists. Since its opening the restaurant has earned accolades from local and national publications, from 3 Bells by Craig LaBan of the Philadelphia Inquirer, to Bon Appetit’s Top 50 Best New Restaurants.

To read more about Cadence, please follow the links below:


Social Media:

https://www.facebook.com/CadencePhilly/
https://www.instagram.com/cadencerestaurant/

*Note this dinner is sold out but please join us for another great Field to Fork Dinner!

Click Here To View our Other FTF Dinners for this Season



Sunday, August 11, 2019

Brandywine Conservancy Dinner on August 14th

Michael Kline of 
The Millstone Cafè is the guest Chef for the special
Brandywine Conservancy dinner this week.
(PLEASE NOTE: THIS DINNER IS SOLD OUT. PLEASE JOIN US ON ANOTHER DATE)
FIELD TO FORK DINNER
Wednesday, August 14th, 2019

First Course

Tamales de Pulpo y Chorizo
Escalavida
Summer Salad with Green Goddess Dressing

Second Course

Peach BBQ Pork Shoulder
Jerk Salmon Medallions
Cheesy Corn Pudding with Blackberry Aigre-Doux
Grilled Green Beans with Garlic Scape Pesto
Grilled Ratatouille
Giardiniera

Dessert

Peach & Blueberry Buckle with Corn Creme Anglaise

Chef Michael Kline took the reins as Executive Chef of the Millstone Cafe after spending two years as the sous chef and catering chef at Blanch & Shock. Growing up near a mushroom farm in Kennett Square, Chef Kline started his career, and worked up the ranks, at the DK Diner and Teca Restaurant in West Chester. This brought him to Kennett Square's Sovana Bistro joining Blanch & Shock Catering. Chef Kline is excited for the opportunity to lead the Millstone Cafe into this next chapter and is looking forward to exploring and embracing the relationships he has with local farms on lands protected by the Brandywine Conservancy. 

Hosted by H.G. Haskell, III, this dinner will take place in a historic barn on Hill Girt Farm, which is one of the first properties placed under conservation easement by the Brandywine Conservancy. 

For more information on the Brandywine Conservancy please follow the links below:

Social Media
https://www.pinterest.com/brandywineshop/

THIS DINNER IS SOLD OUT. PLEASE JOIN US ON ANOTHER DATE.
CLICK HERE TO VIEW OUR CALENDAR OF EVENTS

Thursday, August 1, 2019

Gerald Allen & Khoran Horn are Returning to the Farm...

Chefs Gerald Allen & Khoran Horn 
from Eat Blvck in Philidelphia, PA
will be returning to the farm on August 7th

THIS DINNER IS SOLD OUT. PLEASE JOIN US FOR ANOTHER DINNER THIS SEASON.

First Course

Peach & Tomato Panzanella
Arugula, Fennel & Lemon Vinaigrette

Second Course

Zucchini 
Crab Goddess, Chives & Blossom Garnish

Smoked Chicken
Succotash, Brown Butter, Tahina & Blvck Spice

Smoked Ribeye
Stewed Eggplant, Sweet & Sour Peppers

BBQ Carrots
Coconut, Tamarind, Dukkah, Blvck Garlic & Lime

Third Course


HG's Corn Ice Cream with Fresh Blackberries & Cookie 



Eat Blvck is a culinary collective headed by Chefs Gerald Allen and Khoran Horn.  Former cohorts hailing from Johnson & Wales University, both have had acclaim in their culinary careers.  Chef Allen’s path through the kitchen has seen stints on both coasts.  Roles as Executive Chef and Food & Beverage Director have granted him the opportunity to further his knowledge in all things food in his current role as Culinary Educator.  Horn took a slightly different path, graduating with a culinary degree and also a business degree.  After school, Horn went into a front-of-the-house role and hung up the chef jacket.  He now is the Owner/Operator of Stripp’d in Old City Philadelphia and has been called back to his passion of crafting cuisine for all sorts of palates.

Read more about this dynamic duo please follow the link below:


Follow them on social media:











Tuesday, July 23, 2019

Menu from Chef Dan Tagle for our July 31st FTF Dinner

Dan Tagle is Our Next Guest Chef on 
July 31st and Here's His Menu!
SORRY, THIS DINNER IS NOW SOLD OUT. PLEASE JOIN US ON ANOTHER DATE.

Passed:
Watermelon Gazpacho Shooters
Crab and Avocado Salad on Grilled Baguette with Micro Greens
Peach, Bacon and Smoked Gouda Sliders

First Course:
Heirloom Tomato and Burata Salad with
HG Greens, Spiced Sunflower Seeds, Pickled Red Candy Onions, Shaved Radish, 
and a Creamy Garlic Dressing

Main Course:
Mojo Roasted Pork with
Charred Corn Relish, Grilled Candy Onions, Cherry Tomato Salad, 
Roasted Peach Mole & Salsa Verde

Chilled Mexican Style Noodle Salad with
Roasted Chicken, Cotija, Cabbage, Jicama, Red Onion, Roasted Red Peppers, Carrots, Roasted Bi-Color Corn, Pepitas, and a Jalapeño-Husk Cherry Dressing

Dessert:
Lemon-Poppy Seed Angel Food Cake with 
Stewed Blackberries, Fresh Ricotta, and Bourbon Cashew Brittle


It should have been obvious as a child that Dan Tagle would eventually be a chef - he read cookbooks instead of school books. After high school, Dan attended culinary school and fine-tuned his skills at a variety of restaurants earning a reputation for creating mouth-watering dishes. While at Krazy Kats, he found a passion for French cuisine and made it fun and playful. Diners took notice. At 21, he was promoted to Sous Chef and shortly after he found himself running his own kitchen at The Arsenal Crazy Kats and The Gables.
Dan shifted gears and ran Nordstrom Grill for seven years, traveling the country as a trainer and food innovator. In 2016, Dan won Delaware Burger Battle and came in 1st place at the Wilmington Flower Market Kids Cook-off.

These days, you’ll find Dan teaching the next generation of cooks at Appoquinimink High School. He enjoys spending his free time cooking at home with his fiancé, three daughters and two dogs. 







Monday, July 15, 2019

Thank you to everyone who joined us for the first Field to Fork dinner last Wednesday, July 10th, with Jeffrey A. Miller Catering. It was a wonderful evening. View the full photo album from Kelli Wilke Photography on our Facebook page. 
This week's dinner with Terrain Garden Cafe is sold out but join us for one of our other dinners this season. The link is below to click and peruse our other offerings for this season!


FIELD TO FORK DINNER
Wednesday, July 17, 2019

family style

flower pot bread
smoked agave sweet corn whipped butter

watermelon + sunflower sprout salad
doe run cheese, husk cherry sichuan peppercorn gastrique


SECOND COURSE
family style

sumac jerk chicken
wilted kale, charred peppers, heirloom tomato, red candy onions

seafood boil
prawns, blue cobia, middleneck clams, Canadian blue mussels,
sweet corn, onion, green beans

fresh green bean salad
green, yellow, lima, local herbs

local andouille sausage

DESSERT

grilled peaches + cornbread
almond brittle ice cream

Monday, July 8, 2019



Tickets are $125 each (*plus $3 convenience fee through PayPal)
Purchase tickets online or at the farm stand. Join us for another wonderful evening of food and music!


Saturday, July 6, 2019

July 10, 2019 Field to Fork Dinner Menu
 Jeffrey A. Miller Catering

WELCOME REFRESHMENT
Flavored Herb Water with Watermelon, Cucumber, Citrus

PASSED HORS D'OEUVRES
Stuffed Cherry Tomatoes
Compressed Watermelon with Pernod Chevre & Mint
Cucumber Wrapped in Prosciutto
Corn Fritters with Chorizo
Cantaloupe with Lime-Chili Dipping Salt

BREAD 
Parker House Rolls with Herb Butter

SALAD 
Chilled Corn & Buttermilk Soup with Peach Relish & Torn Brioche Croutons

ENTREE 
Peruvian Style Rotisserie Chicken with Green & Yellow Pepper Sauces
Salt & Vinegar Roasted Fingerling Potatoes
Summer Corn Salad with Cotija
Charred Green & Yellow String Beans with Garden Pesto
Salad of Cucumbers, Mint, & Scallions

DESSERT
Blueberry Lemon Clafoutis

COFFEE STATION
Cold Brew Coffee in Mason Jars