Dinner at the Farm No. 8 - Sept. 11 2010 SOLD OUT!
Sat Sept. 11 at 7:30 pm sharp (we have limited time to set up, so please do *not* arrive before 7:30) at Soons Orchards
Enjoy demonstration and an amazing dinner by Chef Shawn featuring the products of Soons and other local producers.
Hang out with the farmers of Soons, like patriarch Art Soons (pictured below with Chef Shawn), and meet fellow locavores, while learning new techniques and secrets to make your cooking even more delicious!
Each course is demonstrated by Chef Shawn, with time for Q & A so you can learn more about your food, as well as preparation techniques. And then we enjoy, because Shawn is an amazing chef!
September 11 MENU*
First Course
Soons Orchards sweet corn chowder
Main Course
Smoked pork chops with apple slaw and zucchini au gratin
Dessert
Spiced coffee cake with peach ice cream
* since we want to use the freshest items grown locally, menu is subject to change*
$35 pp tax/tip included/ soft drinks, cider & coffee provided /pre-paid reservations are required - make them early, this dinner sells out every month!
Make your reservation today and spread the word!
Comments from previous dinner attendees:
"Both the salad and dessert were truly outstanding. A great way to enjoy
a Saturday night."
"The demonstration of the preparation of the food, and short lecture between courses made the evening stimulating much more than just a meal. The atmosphere and the place are very special for this kind of event."
"Everything was just about spot on. Thank you!"
"What a wonderful evening we had with you; the food was excellent and Shawn was so good. Thank you for all the hints and telling us about the local places for great food.
We had a marvelous time and plan to come to the next dinner .... Thank you again"
"My only complaint -- I ate too much!!"
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On our August menu was:
Grilled Corn Cakes with Remoulade and Micro Greens
Vegetable Lasagna with Warm Roasted Mushroom Salad
Peach Tart Tatine with Homemade Ice Cream
On our July menu was:
First Course -Grilled peach & nectarine salad with vanilla vinaigrette
Main Course -Thinly sliced london broil with grilled root vegetable
medley and shaved parmesan
Dessert - Summer fruit tarts with Soons Orchards peach sorbet
On our May menu was:
First Course - Shaved Asparagus Salad with Farm Raised
Poached Egg and Goat Cheese Biscotti
Main Course - Dines' Farm Chicken Sausage with
Ramps and Calcot Onions
Dessert - Rhubarb Crisp and whipped cream
On our April Menu was:
First course: Grilled Ramps with Spanish Romesco Sauce
Main Course: Braised Collard Greens with Cider Glazed Ribs
Bonus Cheese Course: Fresh mozzarella cheese w/ local honey
Dessert:Peaches and Vanilla Cream
On our March Menu was:
First Course: Mushroom and Leek Croquette with Micro Green Salad
Main Course: Creamy Polenta, Roasted Chicken and Oven Dried Tomatoes
Dessert: Peach Upside Down Cake and Vanilla Apple Ice Cream
On our January menu was:
Warm Spinach and Bacon Salad with Torn Bread Croutons
Braised Beef Short Ribs and Hand Cut Egg Noodles
Apple and Blackberry Crisp with Warm Vanilla Sauce
Our November menu was:
Roasted Mixed Squash Soup with Crispy Raviolis
Cider Braised Meatballs and Root Vegetable Mash
Apple & Pear Mini Tarte Tatin
with Pumpkin Gelato
About Shawn Hubbell:
CIA grad and cooking instructor, Chef Shawn brings international experience, combined with an extensive knowledge of local farms and food, to bring you a meal with the freshest ingredients and superb taste, of course.
Chef Shawn is the force behind the sold-out food and wine dinner series at Brotherhood Winery, and can be found throughout the Valley teaching classes, doing demos and catering events large and small.
Learn more about Chef Shawn’s services at www.amuzae.com; Amuzae is based out of Goshen, New York.