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.

Brandywine Conservancy Tickets Here

We Invite You To Join Us for Our June 22, 2022 

Field To Fork Dinner

Chef Jezabel Careaga of Jezabel's in Philadelphia

Passed Hors d'oeuvres 

• Escabeche - pickled eggplant on olive oil cracker
• Gazpacho - tomato, red onions, olive oil, sherry vinegar 
• Grilled spinach chorizo 

Dinner 

• Empanada fugazza with salsa criolla 
• Grilled broccoli with preserve lemon labneh 
• Fancy salad - local lettuce, green beans, tomatoes, potatoes, Kalamata olives and pickled red onions
• Provenzal kebab with chimichurri ( King trumpet mushrooms available for vegetarians) 

        Dessert

• Torta Balcarce - chantilly, strawberries, dulce de leche vanilla genoise

Purchase Tickets Here

 

Smoked Chicken Dinner for Sunday 6/19

Order Online This Week's CSA

Field To Fork Dinners

Come dine with us on the farm and experience the pleasure of just picked produce enjoyed in an idyllic setting. Chefs feature beautiful ingredients and prepare simple and delicious dishes for guests to savor, family style, in our historic renovated barn.

Dinners are BYOB.

Chef Jezabel Careaga - Jezabel's on June 22nd

Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff and the music of Spaga

Chef Khoran Horn - Guardhouse on August 24th

Chef Ari Miller - Musi on August 31st

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Tyler Akin - La Cavalier on September 14th

Chef Josh Taggart - Mae's of West Chester on September 21st

Chef Gerald Allen on September 28th

Chef Michael Dibianca - Ciro Food and Drink on October 4th

Chef Matthew Buehler - Cicala at the Divine Lorraine

on October 12th

Tickets are $99.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Order Online

Two New Field To Fork Dinner Dates!

 Two New Field To Fork Dinner Dates!

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Matthew Buehler - Cicala at the Divine Lorraine on October 12th

Chefs Tagle and Buehler are both returning veterans of our Field To Fork Dinner Series and never disappoint. We invite you to join us for their dates as well as other upcoming dinners. We kick off the season in less than a month with Chef Jezabel Careaga from Jezabel's in Philadelphia. We cannot wait to share these very special dinners with you!          Purchase Tickets Here

The Farm Stand is OPEN the Entire 

Memorial Day Weekend 9 am to 6 pm

Thank you to our fiend and SIW customer Richard Sun for posting these beautiful pictures online. Feel free to tag us on Instagram, Facebook, or My Google Business. We love hear from you! @siwveggies

Taste In Music III is a Special Event Featuring Live Music and an Amazing Meal

 

Taste In Music III Is June 29th

You won't want to miss a very special evening at the farm featuring the music of Spaga on Wednesday, June 29th. You'll have the pleasure to dine on a wonderful menu created by three extremely talented Philadelphia chefs: Chef Yehuda Sichel from Huda, Chef Randy Rucker of River Twice, and Chef Mikey McCaan of Dizengoff.

Taste In Music III Dinner is $140.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Purchase Tickets Here

Learn More About Spaga

Tickets Are Now On Sale For Our Field To Fork Dinners & Mother's Day Sunday Supper Info.

 Tickets Are Now On Sale For Our Field To Fork Dinners 

Mother's Day Sunday Supper Information

Field To Fork Dinners - Tickets Are On Sale Now!

Come dine with us on the farm and experience the pleasure of just picked produce enjoyed in an idyllic setting. Chefs feature beautiful ingredients and prepare simple and delicious dishes for guests to savor, family style, in our historic renovated barn. Dinners are BYOB. Dinners are on Wednesday evenings unless noted.  Chef Jeabel Careaga - Jezabel's on June 22nd Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff Chef Khoran Horn - Guardhouse on August 24th Chef Tyler Akin - La Cavalier on September 14th Chef Ari Miller - Musi on September 21st Chef Gerald Allen on September 28th Chef Michael Dibianca - Ciro Food and Drink on Tuesday, October 4th Tickets are $99.00* pp BYOB Taste In Music III Dinner is $140.00* pp BYOB *There is a 3% convenience fee for tickets purchased online. Come relax at 5 pm. Dinner is 6:00 pm - 9:30 pm

Purchase Dinner Tickets Here

Are there animals on the farm?  Although the farm is primarily focused on growing produce, it hosts a number of horses, including some that came to the farm through a rescue program. The stables are behind the barn. What happens if the weather is bad? The interior of the barn is a great space, rain or shine. Keep in mind, if it's raining, the grounds from the car to the barn will be muddy. Bring an umbrella to get from the parking area to the barn.   What’s the dress code? The dress code is casual. Please feel free to wear jeans. Casual foot wear is strongly encouraged: boots, flats, shoes that allow you to comfortably navigate the historic barn and the surrounding farm. Is the site accessible for those with mobility issues?  Guests can access the barn and surrounding paths without navigating steps. There is an incline to get into the barn. The restrooms, which are house in a trailer, near the barn require walking up two steps. If you have mobility concerns, please contact siweventinfo@gmail.com for more information.   When should I arrive?  We’ll be gathering at 5 pm. Seating for dinner begins PROMPTLY at 6:00 pm.   Is this a sit-down meal?  Yes. We will have a delicious dinner with vegetables from the farm-served family style. Each Field to Fork dinner menu showcases locally sourced ingredients (please email us if you require a vegetarian or gluten-free option). If you or your guest have allergies that you would like the Chef to be aware of, please email siweventinfo@gmail.com.  Will there be alcohol served?  Field to Fork dinners are BYOB. Please feel free to bring a special bottle of wine to enjoy!

Order A Delicious Mother's Day Sunday Super Order now and pick up at the SIW farm stand on Sunday, May 8th between 3 and 5 pm. Click Here To Order Dinner Order Chocolate Covered Strawberries

Limited Tickets Are Available For A Bonus Field to Fork Dinner Next Sunday 10/10/21 at 5:30 PM

Limited Tickets Are Available For A Bonus Field to Fork Dinner Next Sunday 10/10/21 at 5:30 PM

About Executive Chef Andrew Henshaw 

Andrew Henshaw is the Executive Chef of Laser Wolf, an Israeli grill in the Kensington neighborhood of Philadelphia.  Andrew was previously the Chef de Cuisine at Zahav, CookNSolo’s pioneering Israeli restaurant, where he worked for five years mastering the flavors and technique of Israeli cuisine. Andrew grew-up in the Lehigh Valley just north of Philadelphia and has worked in hospitality since the age of 15.  After earning a degree in hospitality management from Penn State University, and completing a corporate kitchen manager role with Sodexo, Andrew moved to Philadelphia and staged at Zahav.  It was only a few hours before Andrew knew that this was the restaurant where he needed to work, and so within no-time, he was cooking on-the-line. In addition to spearheading the culinary tour-de-force that is Zahav, Andrew led the recipe testing for CookNSolo’s best-selling Israeli Soul cookbook, and in recent years has created the Zahav dinner experience with Michael Solomonov at events from coast-to-coast.  In February 2020 (a convenient time to open a restaurant), Andrew became an executive chef for the first time, bringing his understanding and love for Israeli cuisine to Laser Wolf. In May 2020, Laser Wolf was named a GQ Magazine "Best New Restaurant in America", and in May 2021, was named a Conde Nast Traveler “Best New Restaurant in the World” (see link to article below).

When he’s not flaming the charcoal fires, Andrew most enjoys the summertime pleasure of eating cheeseburgers and soft serve at the Dairy Bar on the Jersey Shore with his wife and daughter.

PLEASE NOTE: THIS DINNER IS ON SUNDAY, 10/10/21.

WE INVITE GUESTS TO ARRIVE AT 5:30. DINNER BEGINS AT 6:00 PM.

(this is a departure in day of the week and time from our usual Field to Fork Dinners).

PURCHASE TICKETS HERE

Laser Wolf Named One of the Best Restaurants in the World by Conde Nast

The Infatuation: Review of Laser Wolf

Tomorrow's Field to Fork Dinner is Cancelled Due to Weather

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

 

Click Here for Tickets

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!

 Purchase Tickets 

Read More About Chef Sichel 

Follow Chef Sichel on IG

 

To learn more about Chef Sichel's newest dining concept

Click Here 

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.

Learn more about Chef Ana Caballero and her amazing work.

Order tickets for Chef Ana Caballero's 10/20/21 dinner.

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 

Purchase Tickets Here

Click Here To Order

Our Next Field To Fork Dinner Features Chef Dan Butler From Toscana

Click Here To Order Tickets

 

 

 

Click Here To Order Now

 

Order Tickets for Next Week's Field to Fork Dinner with Chef Josh Taggart

 Hors d’oeuvres

Pan con tomate with local cheese

Buttermilk biscuits with shaved country ham, pepper jelly

Shellfish empanadas, green tomato verde

HG’s beefsteak tomatoes with whipped ricotta, shaved summer beans, cucumber vinaigrette, crispy salami 

Grilled Castle Valley Mill polenta with “Sunday crab gravy”, basil purée, marinated summer squash 

Grilled pork with marinated stone fruits, corn, and fire roasted potatoes

Sweet corn budino with peaches and cherries

Please note, ticket sales end Monday August 2nd. Order today!

Click Here To Purchase Tickets 

 

Learn more about Chef Taggart

www.maeswc.com

Visit Mae's on Instagram

Visit Mae's on Facebook 

 

 

View This Week's Field To Fork & Farm Stand Pick Up Dinner Menus

ORDER WITH VENMO RIGHT NOW @FARMTOFORK4U (4 digit conf. code: 5434)

PAY ONLINE VIA PAYPAL HERE OR PAY AT THE FARM STAND WITH CASH OR CHECK

______________________________

Tomorrow's Field to Fork Dinner Menu from Chef Jeffrey A. Miller Catering

COLD WELCOME BEVERAGES

Herb Water • Lavender Lemonade • Hibiscus Iced Tea

BUTLERED HORS D'OEUVRES

Gazpacho Madrileño Shooters

Spanish chilled vegetable soup

Honey Grilled Zucchini Sticks

crushed almonds

Spicy Watermelon Bites

spicy sweet lime dipping salt

Turkish Stuffed Mushrooms

cremini, roasted eggplant, feta

Moroccan Chicken Skewers

citrus yogurt dip

APPETIZER COURSE

Vichyssoise

classic chilled potato leek soup, with snipped chives

Herbed Parker House Rolls

sweet butter

ENTRÉE COURSE & SIDES

Coriander Dusted Chicken Breast

summer herb salsa verde

Skillet Braised Corn

shallot, chili, feta, lime, basil

Grilled Summer Squashes

za’atar garden pesto, cherry tomato confit

Persian-Style Cucumber Salad

yogurt, mint, dill, dried cherries, rose, pistachio

DESSERT

Lavender Panna Cotta

peaches, pink peppercorn shortbread

(please note this dinner is sold out but join us on 8/4 with Chef Josh Taggart from Mae's of West Chester or for another future dinner).

Click Here to View our Dinner FTF Dinner Dates and Info