IT'S THE LAST DINNER OF THE SEASON!!
WEDNESDAY, OCTOBER 20TH
5 PM ARRIVAL. DINNER PROMPTLY AT 6 PM
A handful of tickets remain. Now's the chance to join us for a wonderful evening to up the season.
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
living in Philadelphia. Ana is most recently known for founding
Proyecto Tamal, a project that benefited the latinx community of cooks
in Philly during the critical months of the pandemic. Ana, accompanied
by a small team of cooks that participated in the project, will be
serving up an epic dinner with tamales and other fresh masa things made
with the seasonal bounty of the farm.
Ana currently works for FCM Hospitality and in the past worked at farm-to-table restaurant Fork.
Snacks
Sweet Amalia Oysters ‘a la Mexicana’
Grilled Corn Tostada
Fresh Figs and ham
For the Table
Tamal Feast! Selection of tamales made with freshly milled Dancing Star Farms corn
Roasted Sunchoke Rajas
Pork Shoulder, Sweet Corn and Annatto
Green Meadow Farm Turkey in Smokey Tinga Sauce
This comes with a selection of salsas, escabeche, encurtido, house cultured crema and refried beans for the table.
Gorditas de Calabaza
Filled with Smoked squash and Cheese
Dessert
Marquesote Cake with Hibiscus Poached Pears and Whipped Cream
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