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.
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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
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