Sustenance on the Farm Dinners 2012
Sunday August 26, 2012, 5—8 PM
Fosterfields Living Historical Farm,
73 Kahdena Road
Morristown, NJ 07960
Farmers: Ron Kibbe
Featuring Top Chefs of New Jersey
Chef: David Felton, Ninety Acres at Natirar
Chef: Dan Richer, Arturo’s of Maplewood
Wine: Organic and Sustainable wine
Music: Paul Meyers, jazz guitarist
Non-profit partner: Friends of Fosterfields & Cooper Grist Mill &
Slow Food Northern NJ
Price: $160 per person
Fosterfields resident farmer Rob Kibbe will provide a farm tour. The chefs will prepare an elegant farm-to-table six-course dinner centered around Fosterfields, vegtables, grass-fed meat and poultry as well as School Lunch Farms heirloom vegetables. Vegetarian and Vegan options are available.
Rounding out the meal are foods from artisans based within a small radius of the farm and top-rated organic & sustainable wines that will be paired with each course. Live music performed during the dinner.
The proceeds from this Sustenance on the Farm Dinner will benefit Slow Food Northern NJ school garden programs and Fosterfields Living Historical Farm school programs
Sponsors: Edible Jersey, Natural Awakenings, School Lunch Farm
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