After the long wait our September 18th dinner went off without a hitch. We could not have asked for better weather with the sun shining and the wonderful feel of fall in the cool air. Guests arrived at 5 o’clock and met under a 300 year old oak tree. Here they were treated to fruit laden sangria and two hors d’oeuvre. The hors d’ouevre, like the other dishes served, were comprised of all locally sourced ingredients. Sugartown Strawberries butternut squash was artfully turned into a butternut squash soup shooter served in a shot glass whose rim was first dipped in cider reduction glaze and then into chopped toasted almond for a margarita style service. The second was a Kennett Square wild mushroom crostini topped with Shellbark Hollow goat cheese.
At quarter to six guests boarded the hayride that would take them up to the dinner seating which was set up on a hill overlooking the farm below. The group of tables was in a beautiful stone wall enclosed flat section of a meadow. Each table had a chocolate brown linen with a mason jar centerpiece filled with sunflowers; the napkins accented the table in a pale yellow. The event is byob so guests had a wide assortment of wines, champagne and beer. Prior to the first course a few speeches were made by Bob from Sugartown Strawberries, the girls from Hives for Lives and our very own Executive Chef Erin Morrison who explained the autumnal menu.
The first course was SIW Farms baby arugula tossed in honey Dijon dressing made with Hives for Lives honey, roasted thinly sliced SIW Farms red beets, Shellbark Hollow sharp goat cheese, sliced pears, toasted walnuts and lemon thyme syrup.
The second course was petite layered dish starting with Sugartown truffled sweet corn puree, melted leeks, a Cape May seared golden scallop, Kennett Square shiitake and crimini mushrooms and Branch Creek micro greens drizzled with herb oil.
The third course was Countrytime Farm’s pork loin with natural jus and crispy pork belly with a lemon and honey glaze made from Hives for Lives honey, zucchini puree & SIW grilled sweet potato batons.
As if the first three courses weren’t enough, dessert was a warm gingered SIW Farms zucchini carrot cake, green apple sorbet and cinnamon crème fraiche. The bonfire crackled as the sun set on a delicious meal and a wonderful evening. By candlelit walk guests boarded the hayride back down to the parking lot, to return to the hustle and bustle of our daily lives. But for a few blissful hours, everyone returned to a simpler time with pure foods, simple cooking and the chance to catch up with friends old and new.
A big thanks to everyone who made the evening possible including Bob, Lisa, and the young ladies from Hives for Lives who were the servers for the evening. Very much looking forward to October 2nd for the second and final farmtable dinner for this year. We hope to see you there!
