Fields to Fork: Celebrating local food and culinary art

Our homegrown produce

(20 lbs of peppers. 20 lbs carrots. 8 lbs of arugula. 3 lbs of basil. 20 lbs of eggplant. 15 lbs of slicing tomatoes. 10 lbs of kale. 10 lbs of beet greens. 7lbs of red beets. ½ lb of rosemary)

+
1 chef
1 pastry chef
1 winemaker
1 guitarist
2 livestock farmers
1 bonfire.

= 1 amazing feast.

On Saturday, October 16, we celebrated our last farm-to-table dinner for 2021. Our guest Chef for the evening was Tyler England from DiAnoia’s Eatery, along with his Pastry Chef Rachel Walton. Together, they took our homegrown vegetables, herbs, as well as meats from Coyne Family Farm, and made something both beautiful and delicious from them. Each dinner course was paired with a wine from Russ Bedner’s winery, Passiflora Springs.

Fields to Fork is a celebration of local farms and culinary art. It’s an opportunity to enjoy a great meal while meeting and talking with the farmers, chef, winemaker, and other local producers. It’s a chance to admire the beauty of the fields while creating memories with family and friends.

Our Fields to Fork lineup for 2022 will be posted in November, just in time for the holiday gift-giving season.