Copyright © 2010 Bohm-Marrazzo

 

Copyright © 2010 Bohm-Marrazzo

Copyright © 2010 Bohm-Marrazzo

 

 

Sustenance on the Farm Dinners 2011

Sunday August 21, 2011, 5—8 PM
Fosterfields Living Historical Farm,
73 Kahdena Road
Morristown, NJ 07960

Sold Out

Farmers: Ron Kibbe
Chef:Andrea Carbine, A Toute Heure, Cranford
Dessert Chef: Diane Pinder, Donna & Co.
Winemaker: Opici Wine Importers
Music: Cabin Jazz All-Stars, Fancy Fingerpicking
Non-profit partner: Slow Food Northern NJ &
Friends of Fosterfields & Cooper Grist Mill
Price: $155 per person

Dinner Description:
Fosterfields resident farmer Rob Kibbe will provide a horse drawn farm tour. The chefs will prepare an elegant farm-to-table five-course dinner centered around Fosterfields heirloom vegetables, as well as grass-fed meat and poultry.

Rounding out the meal are foods from farmers and artisans based within a small radius of the farm and top-rated organic & sustainable wines that will be paired with each course provided by Opici Wines. Live music performed during the dinner.

The proceeds from this Sustenance on the Farm Dinner will support Farm Programs for school children at Fosterfields Living Historical Farm and Slow Food Northern NJs School Garden Programs

Sponsors: Edible Jersey, Natural Awakenings, OpiciWines.Com, Whole Foods Market

 

Sunday July 18, 2010, 4—7 PM
Plaid Piper Farm,
197 Wykertown Road
Branchville NJ 07826

Sold Out

Farmers: Paul Dalrymple & Eileen Griffiths
Chef: Joseph Cernilglia, Chef Owner, Campania Restaurant
Pastry: Jessica Marotta, Campania Restaurant
Winemaker & Agronomist: Pablo Cuneo, Ruca Malen Estate, Mendoza, Argentina
Music: Traditional Bagpipe
Non-profit partner: Slow Food NNJ
Price: $155 per person

Dinner Description:
Farmers Paul Dalrymple & Eileen Griffiths will host. Chef Joseph Cerniglia, Owner of Campania Restaurant will prepare a farm-to-table six-course dinner with a spectacular array of food sourced from Plaid Piper Farm. This sustainable meal will include food from artisans within a small radius of the farm. Sustainable wines will be paired with each course by Pablo Cuneo, Winemaker & Agronomist from top-rated Ruca Malen Estate in Mendoza, Argentina imported by Opici Wines. Bagpipe music during the dinner will enhance the evening.

The proceeds from this Sustenance on the Farm Dinner will support Slow Food Northern New Jersey’s earth stewardship and food justice programs.

Sponsors: Edible Jersey, Natural Awakenings, NJ Monthly, OpiciWines.Com, Plaid Piper Farm, Ruca Malen Estate, Whole Foods Market

Sustenance on the Farm Mission:

Sustenanceon the Farm Dinners introduce people to amazing, local, and sustainable food at gourmet multi-course dinners at the farm, orchard, or historic site where the food is produced. Sustenance dinners combine style and taste with environmental responsibility leaving behind the smallest carbon footprint possible.

Sustenance actively supports local earth stewardship and food justice programs by contributing at least 10% of net profits from Sustenance on the Farm Dinners. Sustenance helps support local children’s programs that foster understanding of where food comes from, how it’s grown, and the effect food has on the environment.

Sustenance on the Farm Dinners

Sustenance dinners take place in farm fields, orchards, and historic sites. The farmer take the guests on a guided tour of the farm, and during dinner guests hear from the farmer, chef, winemaker, and food artisans about the connection between our palates, our plates, and our planet.

• The evening begins with a farmer guided educational tour of the farm

•A top local chef prepares amazing courses of great local food

•Each dinner course is paired with fabulous Biodynamic or Organic wine

•The majority of the food is sourced from the farm site

•Dinners accommodates 100 or more guests

•Sustainable practices are the cornerstone of the farm dinners

•Local musicians perform enhancing the dining experience

 

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