Three Amazing Field To Fork Dinners Await In August - Featured Chef Ari Miller, Khoran Horn, and Justin Rumsey

Three Amazing Field To Fork Dinners Await In August

 Featured Chefs Ari Miller, Khoran Horn, and Justin Rumsey

Featured Field To Fork Dinner

August 16th with Justin Rumsey of Millstone Cafe

The roots of inspiration of becoming a chef started at an early age for Chef Justin Rumsey, who started out his career working at his family’s ice cream and coffee house in Swarthmore, PA. He then went on to study culinary arts at a small French cooking school in Baton Rouge, LA. After finishing school, Chef Rumsey came back to the Brandywine area and worked as a chef for the next 22 years in many different positions at restaurants throughout Chester and Delaware counties. Focusing on fresh and seasonal ingredients, Chef Rumsey’s latest culinary adventure has led to the Brandywine River Museum of Art where he now serves as Executive Chef at the Millstone Café.

Brandywine Conservancy Tickets Here

Smoked Chicken Dinner for Pick Up at the Farm Stand this Saturday!

 

Chef Gerald Allen is offering his smoked chicken dinner for 2 this Saturday. Add an extra Half Chicken (with dinner purchase only please). Order today then come to the stand between 3 and 5 and dinner is done!

Dinner includes:
Smoked Half Chicken
HG's pickles
2 ears of HG's famous corn
Smokey white beans
Tomato watermelon salad

Dinner for 2: https://bit.ly/3oS3qFj
Add an extra Half Chicken (with dinner purchase only) https://bit.ly/3bA01Hz

Questions?
Email the Chefs at farmtofork4u@gmail.com

Smoked Pork is on the Menu for this Sunday Supper Pick Up

Chefs Gerald Allen and Natalie Eguez are offering a delicious Sunday Supper for pick up between 3&5 pm at our farm stand. Scan the QR code above, Venmo them, or Click Here

June Field To Fork Dinner Menus

Chef Jezabel Careaga of Jezabel's in Philadelphia on June 22nd

Passed Hors d'oeuvres 

Escabeche - pickled eggplant on olive oil cracker
Gazpacho - tomato, red onions, olive oil, sherry vinegar 
Grilled spinach chorizo 

Dinner 
Empanada fugazza with salsa criolla 
Grilled broccoli with preserve lemon labneh 
Fancy salad - local lettuce, green beans, tomatoes, potatoes, Kalamata olives and pickled red onions
Provenzal kebab with chimichurri 

( King trumpet mushrooms available for vegetarians) 

      Dessert
Torta Balcarce - chantilly, strawberries, dulce de leche vanilla genoise

(Please note dinner tickets are no longer available for this dinner. Please join us in August. Thank you.)

Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff and the music of Spaga

TICKETS ARE SOLD OUT

COCKTAIL HOUR

a collection of crudités, pickles & preserves with fromage blanc, 

basil tahini & huda ranch

vegetable handrolls with nj sushi rice & golden ossetra caviar

HUMMUS, SALATIM & MEZZE

grilled sourdough & pita

hummus with mushroom xo

raw radishes with cultured butter & bottarga

grilled cucumbers with basil & whipped labneh

salad of locally grown greens, herbs & flowers with 

raw milk ricotta & fermented honey

tartare of beef with egg yolk marmalade & fried potatoes

GLAZED PORK RIBS smoked maple, nigella seeds & toasted buckwheat

CHARGRILLED BIRDS shio koji, salsa verde & strawberry harissa

GRILLED SUMMER SQUASH BABA fermented aji dulce peppers

SMOKED POTATO SALAD buttermilk & lots of herbs

STRAWBERRY TART whipped cream, basil & unripe peach caramel

Chef Khoran Horn - Guardhouse on August 24th

Chef Ari Miller - Musi on August 31st

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Tyler Akin - La Cavalier on September 14th

Chef Josh Taggart - Mae's of West Chester on September 21st

Chef Gerald Allen on September 28th

Chef Michael Dibianca - Ciro Food and Drink on October 4th

Chef Matthew Buehler - Cicala at the Divine Lorraine

on October 12th

Tickets are $99.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Field To Fork Dinner Tickets Available Here

 

We Invite You To Join Us for Our June 22, 2022 

Field To Fork Dinner

Chef Jezabel Careaga of Jezabel's in Philadelphia

Passed Hors d'oeuvres 

• Escabeche - pickled eggplant on olive oil cracker
• Gazpacho - tomato, red onions, olive oil, sherry vinegar 
• Grilled spinach chorizo 

Dinner 

• Empanada fugazza with salsa criolla 
• Grilled broccoli with preserve lemon labneh 
• Fancy salad - local lettuce, green beans, tomatoes, potatoes, Kalamata olives and pickled red onions
• Provenzal kebab with chimichurri ( King trumpet mushrooms available for vegetarians) 

        Dessert

• Torta Balcarce - chantilly, strawberries, dulce de leche vanilla genoise

Purchase Tickets Here

 

Smoked Chicken Dinner for Sunday 6/19

Order Online This Week's CSA

Field To Fork Dinners

Come dine with us on the farm and experience the pleasure of just picked produce enjoyed in an idyllic setting. Chefs feature beautiful ingredients and prepare simple and delicious dishes for guests to savor, family style, in our historic renovated barn.

Dinners are BYOB.

Chef Jezabel Careaga - Jezabel's on June 22nd

Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff and the music of Spaga

Chef Khoran Horn - Guardhouse on August 24th

Chef Ari Miller - Musi on August 31st

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Tyler Akin - La Cavalier on September 14th

Chef Josh Taggart - Mae's of West Chester on September 21st

Chef Gerald Allen on September 28th

Chef Michael Dibianca - Ciro Food and Drink on October 4th

Chef Matthew Buehler - Cicala at the Divine Lorraine

on October 12th

Tickets are $99.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Order Online

Two New Field To Fork Dinner Dates!

 Two New Field To Fork Dinner Dates!

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Matthew Buehler - Cicala at the Divine Lorraine on October 12th

Chefs Tagle and Buehler are both returning veterans of our Field To Fork Dinner Series and never disappoint. We invite you to join us for their dates as well as other upcoming dinners. We kick off the season in less than a month with Chef Jezabel Careaga from Jezabel's in Philadelphia. We cannot wait to share these very special dinners with you!          Purchase Tickets Here

The Farm Stand is OPEN the Entire 

Memorial Day Weekend 9 am to 6 pm

Thank you to our fiend and SIW customer Richard Sun for posting these beautiful pictures online. Feel free to tag us on Instagram, Facebook, or My Google Business. We love hear from you! @siwveggies

Taste In Music III is a Special Event Featuring Live Music and an Amazing Meal

 

Taste In Music III Is June 29th

You won't want to miss a very special evening at the farm featuring the music of Spaga on Wednesday, June 29th. You'll have the pleasure to dine on a wonderful menu created by three extremely talented Philadelphia chefs: Chef Yehuda Sichel from Huda, Chef Randy Rucker of River Twice, and Chef Mikey McCaan of Dizengoff.

Taste In Music III Dinner is $140.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Purchase Tickets Here

Learn More About Spaga

Tickets Are Now On Sale For Our Field To Fork Dinners & Mother's Day Sunday Supper Info.

 Tickets Are Now On Sale For Our Field To Fork Dinners 

Mother's Day Sunday Supper Information

Field To Fork Dinners - Tickets Are On Sale Now!

Come dine with us on the farm and experience the pleasure of just picked produce enjoyed in an idyllic setting. Chefs feature beautiful ingredients and prepare simple and delicious dishes for guests to savor, family style, in our historic renovated barn. Dinners are BYOB. Dinners are on Wednesday evenings unless noted.  Chef Jeabel Careaga - Jezabel's on June 22nd Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff Chef Khoran Horn - Guardhouse on August 24th Chef Tyler Akin - La Cavalier on September 14th Chef Ari Miller - Musi on September 21st Chef Gerald Allen on September 28th Chef Michael Dibianca - Ciro Food and Drink on Tuesday, October 4th Tickets are $99.00* pp BYOB Taste In Music III Dinner is $140.00* pp BYOB *There is a 3% convenience fee for tickets purchased online. Come relax at 5 pm. Dinner is 6:00 pm - 9:30 pm

Purchase Dinner Tickets Here

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 space, rain or shine. Keep in mind, if it's raining, the grounds from the car to the barn will be muddy. Bring an umbrella to get from the parking area to the barn.   What’s the dress code? The dress code is casual. Please feel free to wear jeans. Casual foot wear 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 siweventinfo@gmail.com for more information.   When should I arrive?  We’ll be gathering at 5 pm. Seating for dinner begins PROMPTLY at 6:00 pm.   Is this a sit-down meal?  Yes. We will have a delicious dinner with vegetables from the farm-served family style. Each Field to Fork dinner menu showcases locally sourced ingredients (please email us if you require a vegetarian or gluten-free option). If you or your guest have allergies that you would like the Chef to be aware of, please email siweventinfo@gmail.com.  Will there be alcohol served?  Field to Fork dinners are BYOB. Please feel free to bring a special bottle of wine to enjoy!

Order A Delicious Mother's Day Sunday Super Order now and pick up at the SIW farm stand on Sunday, May 8th between 3 and 5 pm. Click Here To Order Dinner Order Chocolate Covered Strawberries

Don't Miss Out!

 

Back by popular demand! We had a number of our favorite folks miss out on last week's smoked chicken dinner so it's back again this Sunday. Please reserve early as we will sell out. If you enjoyed dinner last week, why not enjoy this week's Sunday Supper too? The sides are different but equally yummy. Thanks as always for your support. 

Click Here To Order

Special Sunday Valentine's Dinner

 

Order Your Dinner Here

Order Chocolate Covered Strawberries Here

Sunday Supper is BACK at the farm stand! Pick up your smoked pork dinner this Sunday 2-3 pm.

Chefs Natalie and Gerald are back at the 

SIW Veggie farm stand for 2022!

This week's Sunday Supper is a mouth watering:

Thick Cut Smoked Pork Chop

Calabrian Chili & Red Pepper Relish

Mushroom & Gorgonzola Soup

Kale Salad

Herb Stuffing

Smokey Beans

Order Here

Questions? Email Us Here

Please note: the farm stand is closed for the season so please arrive for pick up between 2 and 3 pm. Thank you.

 

Order Dinner Here

Order Dessert Here

Sunday Supper is Smoked Pork, Creamy Cheesy Polenta, and More!

The SIW Farm Stand is Closed, but there's still a Delicious Sunday Supper for Pick Up on December 5th from 2-3 pm!

Click Here To Order

Please note the farm stand is closed for the season. Please arrive between 2 & 3 pm.

Questions? Email Chefs Gerald and Natalie Here

Enjoy Chef Gerald & Natalie's

Food More Than Just Once A Week!

 Order Your Sunday Supper For 2 Here

 Order An Extra Half Chicken

Click Here To Order

Our Next Field To Fork Dinner Features Chef Dan Butler From Toscana

Click Here To Order Tickets

 

 

Full Dinner: https://bit.ly/3oS3qFj

     Additional Half Chicken: https://bit.ly/3bA01Hz

     Cobbler: https://bit.ly/3p1oTep

 

Our next Field to Fork Dinner, on 8/11, features Chef  Bill Rawstorm. Chef Bill has been in the restaurant space for more than 20 years and is bringing his expertise to the farm next week. The unofficial "Sausage King" of Wilmington, Delaware is sure to excite your taste buds with his unique flavors!

Purchase Tickets Here 

 

 

 

Click Here To Order Now

 

Order Tickets for Next Week's Field to Fork Dinner with Chef Josh Taggart

 Hors d’oeuvres

Pan con tomate with local cheese

Buttermilk biscuits with shaved country ham, pepper jelly

Shellfish empanadas, green tomato verde

HG’s beefsteak tomatoes with whipped ricotta, shaved summer beans, cucumber vinaigrette, crispy salami 

Grilled Castle Valley Mill polenta with “Sunday crab gravy”, basil purée, marinated summer squash 

Grilled pork with marinated stone fruits, corn, and fire roasted potatoes

Sweet corn budino with peaches and cherries

Please note, ticket sales end Monday August 2nd. Order today!

Click Here To Purchase Tickets 

 

Learn more about Chef Taggart

www.maeswc.com

Visit Mae's on Instagram

Visit Mae's on Facebook