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!

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


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:

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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


Dinner Menu

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

     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:

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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!

Sunday, August 18th, 2019


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


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:

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*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.
Wednesday, August 14th, 2019

First Course

Tamales de Pulpo y Chorizo
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


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:

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