Field to Fork Dinners

We are pleased to announce the return of our special summer dining series. Thank you to these Chefs for working with us, during these challenging times, to put together our Field to Fork dinners. We look forward to bringing you additional dates in the near future.

Please note, dinners will be limited to a smaller seating capacity than previous years and overall food prices are higher, thereby increasing our ticket prices. As we get closer to each date we will provide our diners with any specific information related to masks, social distancing, etc. We look forward to breaking bread this year, more than ever, with all of you.
Tickets are $93 pp and can be purchased at the farm stand (cash and checks accepted) or online via PayPal (**please note there is a $2.75 pp PayPal fee added to the ticket price).

Jeffrey A. Miller is Chef/Owner of JAM Catering, one of the premier wedding caterers in the Philadelphia area. He has raving fans online (not a small feat with Bridezillas!) and right here at SIW. Jeffrey is back again to create another memorable meal for us and we couldn't be more pleased to have him return. 

Liz Sempervive is the Executive Chef of the Millstone CafĂ© and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded Best New Chef 2019 in Main Line Today and participating as a contestant on Food Network’s Chopped

Tickets for September 2nd with Liz Sempervive

Congratulations to Chef Dan Butler for his recent Best of Delaware award for "Neighborhood Italian Restaurant". If you've even been to "Toscana", as we locals call it, you won't be disappointed. Chef Butler has been a loyal Field to Fork supporter and we can't wait to see what he has in store for our guests this year!

  Eat Blvck is a culinary collective headed by Chefs Gerald Allen and Khoran Horn. Chef Allen graduated from Johnson & Wales University and his 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.

Dan Tagle is another "Chef In Residence" at SIW. Year after year he "brings it" and wows our diners. Dan is the Chef at Krazy Kat's Restaurant at the Inn at Montchanin Village and is also a private caterer.
Feel free to reach out to us with any questions at Hope to see you at the farm!


Hill Girt Farm Barn Dinner FAQs 
How do I get to the Farm? 
The Farm is on Creek Road/Route 100 in Chadds Ford, just north of the Delaware-Pennsylvania state line.  If you’re traveling north on Creek Road, prior to reaching 4317 Creek Road, turn left onto Cossart Road and then make your first right into the farm’s driveway.  If you’re traveling south on Creek Road, immediately after passing 4317 Creek Road, turn right onto Cossart Road and make the first right into the farm’s driveway.  Signs will direct you to the grassy area near the barn.

What is the history of the property? 
Sections of the massive barn date back to the 1660’s.  Parts of the main house date back to 1816.  Over time it’s gone by many names, including Pyle Farm and Hill Girt Farm. There are currently multiple conservation easements on the 700 acre farm dating back to the first one placed on the flood plain in 1969, permanently preserving its natural beauty and contributing to local sustainable agriculture. HG grows approximately 50 acres of vegetables of more than 50 different types and hundreds of varieties. SIW Vegetables was founded in 1986.
Fun Fact: Director M. Night Shyamalan filmed his 2004 movie “The Village” on the farm.

Who owns the Farm?
The farm has been owned by the Haskell family since 1910 when it was purchased by Harry G. Haskell, the du Pont executive for whom the company’s Stine-Haskell Research Center in Newark was named. Harry’s son, Hal Haskell, a former Delaware congressman (1957-1959) and mayor of Wilmington (1969-1973), who still lives on the property, placed the farm on a conservation easement with the Brandywine Conservancy in 1969.  The current owner, H.G. Haskell III, Harry Haskell’s grandson, continues his families legacy by operating SIW Vegetables, which supplies more than thirty types of fruits and vegetables to area residents, restaurants and visitors to the Brandywine Valley.  For more information and details about the farms produce market and events, we encourage you to visit our social media pages: 
Facebook @siwveggies / Instagram @siwveggies / Twitter @siwvegetables 
Are there animals on the farm? 
Although the farm is primarily focused on growing produce, it hosts a number of horses, including some that came to the farm through a rescue program.  The stables are behind the barn.

What happens if the weather is bad?
The interior of the barn is a great party space rain or shine.  Keep in mind, if raining, the grounds from the car to the barn will be muddy.  Bring an umbrella if raining to get from parking area to the barn.
What’s the dress code?
The dress code is casual.  Please feel free to wear jeans.  Casual footwear is strongly encouraged-boots, flats, shoes that allow you to comfortably navigate the historic barn and the surrounding farm.

Is the site accessible for those with mobility issues? 
Guests can access the barn and surrounding paths without navigating steps.  There is an incline to get into the barn.  The restrooms, which are house in a trailer, near the barn require walking up two steps.  If you have mobility concerns, please contact for more information.  

When should I arrive? 
We’ll be gathering from 6-6:30 pm.  We’ll have seating for dinner to begin at 6:45 pm.
Is this a sit-down meal? 
Yes.  We will have a delicious dinner with vegetables from the farm served family style.  The menu will showcase locally sourced ingredients and will include vegetarian and gluten-free options.  If you or your guest has allergies that you would like the Chef to be aware of, please email  
Will there be alcohol served? 
Field to Fork dinners are BYOB, so please feel free to bring a special bottle of wine to enjoy!

Should you have any additional questions or concerns, don’t hesitate to reach out via email: We look forward to seeing you!

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