Wednesday, August 10, 2022

Next Week's Dinner Menu Is Revealed



May we interest you in some other upcoming dinners?

Field To Fork Dinner

August 24th with Chef Khoran Horn of Guardhouse

Field To Fork Dinner

August 31st with Chef Ari Miller of Musi

Field To Fork Dinner

September 7th with Chef Dan Tagle of Dan Tagle Cuisine



FIELD TO FORK DINNERS

SCAN THE QR CODE BELOW TO ORDER





Tuesday, August 2, 2022

 

Order Your Meatloaf Dinner Here

Week 9 CSA Share


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 Museum of Art Benefit Dinner Tickets Here

Featured Field To Fork Dinner

August 24th with Chef Khoran Horn of Guardhouse

Chef Khoran Horn is CEO of VIII XII Hospitality, Chef-Founder of Stripp’d Juice, and Chef-Owner of Guardhouse Cafe at the Frankford Arsenal. Khoran achieved a bachelor's degree from Johnson & Wales University in culinary arts and hotel and restaurant management.

After landing his first industry job as the restaurant manager of Allie’s in the Marriott Hotel in downtown Philly he moved just a few blocks away to the Loews Hotel as the manager of the hotel’s restaurant, then dubbed Sole Food. Two years after that came a career pivot — Khoran worked in sales and training at Apple for eight years, which provided indelible branding experience that he still taps daily. Despite his time away from the hospitality industry, Khoran never lost sight of his long-term entrepreneurial goal: owning his own restaurant. In 2015, he opened Stripp’d Juice, which was immediately a massive hit; it was named one of the best smoothie and juice spots around by Be Well Philly that year and the top acai bowl spot by Eater Philadelphia in 2016. In April 2019, Khoran expanded the Stripp’d empire and opened an outpost in Wilmington’s inaugural food hall, DECO, and is thrilled to be a part of the revitalization of the city. Khoran’s latest restaurant endeavor opened last fall opened Guardhouse. The historical venue, which served as the guard house for a U.S. Army ammunition plant in World War II, transitions to a warm and welcoming venue for exceptional food experiences. In 2017, Khoran teamed up with fellow Johnson & Wales graduate, Chef Gerald Allen, to create BLVCK, a culinary collective combining food, design, visual art and education championing dialogue and inclusion. This purpose-driven collective utilizes experiences, partnerships and food to stimulate a shift in society while holding themselves accountable, too, tapping local sourcing and partners with value systems that align with their own. Overall, Khoran lives his life looking for ventures that affect positive change in his community.

If you haven't had the opportunity to enjoy a Field to Fork dinner from Chef Horn, these past few years, we urge you to come this year!

Featured Field To Fork Dinner

August 31st with Chef Ari Miller of Musi

Ari Miller is chef and owner of Musi BYOB in Philadelphia. A former journalist, he got his start in professional kitchens in Tel Aviv, Israel. While there Ari became interested in whole-animal cooking by way of dishes like stuffed spleen, seared testicles with long hot peppers and brains on toast. Miller was named by Philadelphia Magazine as Best Chef in 2019 and his restaurant was also deemed one of the Best New Restaurants by Eater National in 2019. Miller has conducted several significant chef residencies, including a week-long residency at Wolfgang Puck’s restaurants at the Four Seasons Bahrain. His original cheese steak, called the Frizwit, was named the best dish of 2020 by Food & Wine Magazine. Known for his holistic approach with delicious results, Miller is both a trendsetter and standard bearer when it comes to zero waste on a shoestring budget. He is interested in food that reflects the farmers, foragers, chefs and artisans it takes to nourish us all.


Ari has been a part of our dinner series for years and is a fan favorite!

Click the link below for tickets.

Purchase Your Field To Fork Dinner Tickets here

Field To Fork Dinners

Scan The QR Code Below To Order

Monday, July 25, 2022

A Mouthwatering Smoked Pork Dinner Awaits This Sunday!

A Mouthwatering Smoked Pork Dinner Awaits This Sunday!

Order Your Pork Dinner Here


Edible Philly

Check  Out Our Ad In Edible Philly Magazine


All of our dinners are listed on the Edible Philly Events Website. There's so much happening in our area!


Click Here For The Edible Philly Events Page


Week 8 CSA Share

Tuesday, July 19, 2022

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.

Wednesday, July 13, 2022

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

Tuesday, July 12, 2022

There's Only One Place to Get Your SIW Vegetables This Season...At The OG Farm Stand!


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This Week's CSA Share


August Field To Fork Dinners

Chef Justin Rumsey - Millstone Cafe at the Brandywine River Museum of Art on Tuesday, August 16th

$102 Members/ $112 Non-Members

Special Ticket Link For This Dinner Here


Chef Khoran Horn - Guardhouse on August 24th


Chef Ari Miller - Musi on August 31st


Click Here To Purchase Tickets for our Field to Fork Dinners


Some Photos from our 6/29 Taste In Music III Dinner
















 

Tuesday, July 5, 2022

It's The Moment You've Been Waiting For...HG's Corn & Tomatoes Are Here!


The First SIW Tomatoes Are Here Too!

This Week's CSA Share:


Portrait Club by Kelli Wilke Photo Shoot
Thank you to this amazing, local photographer for taking absolutely stunning pictures at the farm stand. Click here to learn more.