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