Our first Field to Fork Dinner of the 2021 season is only 5 weeks away! We have several dates to share with you. We look forward to welcoming you to the farm for these truly special evenings.
Tickets are $90.00 per person unless otherwise noted. Order online (a 3% service fee is charged through PayPal) or drop off cash or a check at the farm stand.
Thank you to these Chefs, most of who have been with us for years, for generously sharing their talents. Thank YOU, our amazing friends, family, neighbors, and community for coming out and helping create the magic that is our FTF dinners.
Looking forward to seeing you at the farm in the ensuing months!
Chef Tyler Akin of Le Cavalier at the HOTEL DUPONT will be preparing a very special Field to Fork dinner to benefit the Central Baptist Community Development Corporation (please read our 5/16/21 blog to learn more about this amazing organization).
Please note tickets for this event are $150.00 pp.
WEDNESDAY, JUNE 30TH
Chef Jeffrey A. Miller supports our Field to Fork dinners every year with his talented team from JAM Catering in Philadelphia. We couldn't be more pleased to have him return for our 2021 season!
WEDNESDAY, JULY 14TH
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Chef/Owner Josh Taggart from Mae's of West Chester is another returning alumni of our Field to Fork dinners. Mae’s is a Farm to Table BYOB in the heart of downtown West Chester with menus that change seasonally highlighting fresh, locally sourced ingredients.
WEDNESDAY, August 4TH
You may already be familiar with Chef Bill Rawstorm from Maiale Deli & Selumeria in Wilmington, Delaware. We offer his homemade sausages at the farm stand. He's making his Field to Fork dinner debut and we couldn't be more pleased to have him.
WEDNESDAY, August 11TH
"Toscana" is a contemporary rustic Italian restaurant in Wilmington, DE. Chef Bulter has been a part of the Field to Fork dinner series for years. We're happy to welcome him back in 2021.
WEDNESDAY, September 1ST
Chef Gerald Allen (aka Gravy Boat Jones!) is known for his smoked dinners here at the farm stand. He takes it to the next level with his Field to Fork dinners by bringing his Chef friends to collaborate and have fun creating a truly memorable meal. We can't wait to share his menu.
WEDNESDAY, SEPTEMBER 8TH
Chef Ari Miller has gained fame through this past COVID year with his Frizwit sandwiches in Philly. Ari dubs his food "relationship cuisine" and it's the perfect explanation for the care and treatment he gives every ingredient. We can't wait to see what he'll create with our farm-grown vegetables.
WEDNESDAY, SEPTEMBER 15TH
On September 22nd Chef Liz Sempervive from the Millstone Cafe at the Brandywine River Museum of Art. The museum, located in the Brandywine River Valley, showcases local and American art including the work of Andrew Wyeth and his family. Tickets for this benefit event will be on sale soon.
Wednesday, September 22nd
Butcher Heather Thomason, owner of Primal Supply Meats in Philadelphia has joined forces with Chef Matt Buehler once again to bring us what is sure to be a show-stopping meal.
Wednesday, September 29th
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