Tuesday, August 31, 2021
Tuesday, August 24, 2021
Yehuda Sichel from Huda has a FTF Dinner on 10/13 and Dan Butler's 9/1 Menu is Revealed!
Dan Butler's September 1st Dinner Menu
Amuse:
Bruschetta with Garlic
First course:
Panzanella
SIW Tomatoes Basil and Focaccia Croutons with Grated Pecorino Romano
Main Course:
Grilled Pork Loin
HG’s Corn and Lima Beans with Braised Pork Belly
Dessert:
Dark Chocolate Budino with Ganache Brownie Chunks and Chocolate Candied Pecans
We're Thrilled to Announce Yehuda Sichel from Huda will be Preparing a Field to Fork Dinner on October 13th
You may be familiar with Chef Yehuda Sichel from our Taste in Music dinners. He's coming to us for an exclusive Field to Fork dinner in mid-October and we couldn't be more thrilled. After leaving Abe Fisher when COVID hit in March 2020, he turned his attention to sandwiches with a new restaurant in Rittenhouse Square. His swordfish, short rib, and brisket served on house-made milk buns are to die for!
Thursday, August 19, 2021
New Field to Fork Dinner Announcement and Menu Revealed!
New Field to Fork Dinner on October 20th
We're pleased to announce a new Field to Fork dinner we've added to this season's lineup with Chef Ana Caballero. She is a Honduran-American cook in Philadelphia and the founder of Proyecto Tamal, which sells tamales to benefit Latinx restaurant workers. She is also the chef at Lost Bread Co. and has worked as a cook and sustainability manager at the farm-to-table restaurant Fork.
September 22nd Field to Fork Benefit Dinner
In celebration of the Brandywine Conservancy’s Farmland Preservation Program, join us for a special farm to table dinner prepared by Liz Sempervive, Executive Chef of the Millstone Café at the Brandywine River Museum of Art, using vegetables grown by SIW Vegetables.
Hosted by H.G. Haskell, III, this dinner will take place in and around a historic barn on Hill Girt Farm, which is one of the first properties placed under conservation easement by the Brandywine Conservancy.
MENU
Cocktail:
Mulled Apple Cider :: Whiskey Honey and Ginger Beer
Appetizer:
Bacon, Apple and Shishito Hush Puppies with Honey Butter
First Course:
Peach and Burrata Toast :: Rustic Sourdough, Basil, Balsamic Glaze
Second Course:
Grilled Scallops over Ratatouille with Caper Tapenade
Third Course:
Grilled Steak over Chipotle Corn-Creamed Kale
Dessert:
Figgy Toffee Pudding :: Figs, Sticky Toffee Pudding with Caramel
Tuesday, August 3, 2021
Full Dinner: https://bit.ly/3oS3qFj
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!
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