Dinner at the Farm - Saturdays about once a month at Soons!
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!
Doors open at 7:30 pm (or *slightly* earlier if we're set up & ready)! at Soons Orchards
April 6 - Menu*
fried avocado w/ braised leeks and arugula salad
roasted salmon with mustard herb crust
chocolate coconut macaroon cake
Menu is dependent on availability of local ingredients and is subject to change.
* since we want to use the freshest items grown here & locally, menu is subject to change*
Please let us know about food allergies and vegetarian requirements well in advance of the dinner.
$40 p/p - $75/couple - dinner rolls & Shawn's special dipping oil or herb butter usually start each dinner / soft drinks, cider & coffee provided / pre-paid, non-refundable reservations are required - make them early, this dinner sells out every month. 100% of dinner attendees surveyed said they would attend again. Not recommended for children under 16.
Reservation change policy: - cancellations require at least a week's notice!
-for pre-paid seats cancelled at least a week before the dinner: you may transfer seats to a future dinner. Note you have the responsibility keeping informed of the next date and calling in your reservation.
-if you cancel
with less than a week's notice and seats are not filled: full charge
-if you cancel by the Wed. prior (and seats are subsequently filled): $5/seat charge
-if you cancel
Thurs or Fri (and the seats are subsequently filled): $10/seat charge
-if you cancel the day of the dinner, we must charge you for the unfilled reservation
Note: The winter months can be chilly, please dress warmly!
Make your reservation today (call or stop in) and spread the word!
Comments from previous dinner attendees:
"Dinner was awesome!"
"Thank you so much for having us at your farm to table dinner Saturday night. Inviting the public to get a glimpse into what goes on at a farm is a wonderful service that you provide to a public that does not think enough about where their food comes from.
My husband, friends, and I had a great time. We learned a bit about cooking and farming, and, of course, we all really enjoyed the food. The atmosphere was warm and comfortable and perfect for a birthday celebration."
"Atmosphere was fun, and learning about the farm was great."
"Wanted you to know how much our group
enjoyed the gathering last night. Everything was fun. The mood lighting, the Soons family presence, the wait staff and of course Shawn's meal.
I really liked the cooking instructions and there was also some down time to talk
with my friends in between courses. A great balance for a great night."
"Wonderful food & conversation!"
"The farm was wonderful; the dinner was even better. Chef Shawn is a wonderful, talented chef, the whole meal was amazing. I would go to every [dinner] if it weren’t so far away, I live out east in Long Island. But well worth the trip -- I will go again, and again."
"It's such a unique night out. We look forward to the next one."
"(My favorite part of the the dinner was) watching my husband DEVOUR fish for the first time. That says a lot for the chef!!!"
"The servers were amazing! The food was imaginative and delicious - we look forward to seeing the recipes online, thanks!"
"Enjoyed tonight's dinner - first time here for the occasion -- loved the tomatoes - perfect! - gazpacho - liked it much but might have benefitted from a sprinkling of corn kernels on top for extra texture - best prepared salmon I've ever had...
Thanks so much for a great dinner. Hope to return."
Chef Shawn replies: 'thanks for such helpful comments - a great idea for the soup indeed! thank you again!'
"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!"
"It was nice that you supplied drinks, both hot and cold, when you came into the room. Your servers were very attentive and did a great job serving and clearing away the dishes. The food tasted good and the people were congenial and friendly."
"Best skirt steak we ever had...the Chef is terrific."
"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!!"
"We all had a fabulous time at the September Dinner – loved dining on the farm, using your apples and having the food prepared by Chef Shawn with his insight into how to prepare it. Please reserve our seats for the next one!
Our special treat was sitting next to Mrs. Soons and getting to know her better and a bit of history about the farm."
"Wonderful evening! You are a really treasure, we learn so much, eat so much and we have the pleasure of your store too."
On our March 2013 menu:
roasted apple, prosciutto & goat cheese salad
Lowland Farm chili
On on February 2013 menu was (gluten-free!):
sweet potato latkes & mixed green & mushroom salad
sofrito braised chicken and bean ragout
flourless chocolate cake
On our January 2013 menu was:
French onion soup in roasted squash bowl
Braised hanger steak in heirloom tomato sauce
Apple & nectarine pie
On our December 2012 menu was:
baked mac & cheese w/ roasted squash & apples & herb topping
pork schnitzel with warm argula salad
chocolate mocha mousse w/ candied almonds
On our September 2012 menu was:
Meatloaf w/ roasted spaghetti squash & heirloom tomatoes
Apple tart tatine w/ spiced vanilla ice cream
On our August 2012 menu was:
heirloom tomato & crostini salad with fresh herbs
grilled salmon w/ pickled capers & onions over sweet corn salad
blueberry & lemon parfaits with cookie crunch
On our July 2012 was:
grilled eggplant w/ fresh mozzarella & herb salad
sirloin steak over zucchini gratin w/ sundried tomato chimichurri
mini peach pie
On our May 2012 menu was:
Spring salad with assorted spring vegetables and herbed buttermilk dressing
Ramp Stuffed Chicken Breast
Rhubarb Crostatta with Strawberry Ice Cream
On our April 2012 menu was:
smashed seafood dumpling w/ hot & sour broth
grilled hangar steak w/ mint sauce and steak fries
three cheese cheesecake w/ praline sauce
On the March 2012 menu was:
roasted mushroom and wild rice & quinoa salad
shepherd's pie w/ green garlic and chippolini onions
On our February 2012 menu was:
stuffed chayote squash
salmon with ginger slaw & couscous
chocolate espresso pot de creme w/ berries
On our January 2012 menu was:
broccoli & zucchini cheddar soup
seared duck w/ acorn squash rings and quinoa salad
rum raisin rice pudding with almonds and roasted apple jam
On our November 2011 menu was:
Roasted Brussels Sprouts & Hubbard Squash Salad with Cranberry Vinaigrette
Pan-Roasted Salmon, Cauliflower and Sweet Potatoes with Sprout Salad
Baked Apple with Raw Honey Drizzle
On our October 2011 menu was:
special starter: spicy yogurt spread w/ bread
roasted apple & beet salad with arugula and fried yogurt
monster meatball" with braised fall greens and Madura Farms mushroom ragout
pumpkin pie creme brulee
On our September 2011 menu was:
special starter: heirloom tomatoes w/ pesto
Tomato soup with grilled apple & cheese sandwich
Grilled pork chop with Spanish pepperonata
Apple bread pudding & cinnamon nutmeg sauce
On our August 2011 menu was:
special starter: EVOO drizzled heirloom tomatoes
Sweet corn gazpacho w/ chorizo
Pan seared salmon w/ baba ghanoush & crispy shallots
Caramel cheesecake w/ grilled peaches
On our May 2011 menu was:
Grilled Ramp Salad with Asparagus and Green Garlic Bread
Grilled Skirt Steak Yellow Eye Heirloom Beans
Chocolate Souffle Cake with Homemade Vanilla Ice Cream
On our March 2011 menu was:
Spring greens salad with roasted mushrooms and pickled vegetables
Crispy flounder with Lebanese zucchini & green garlic
Apple strudel with vanilla sauce
On our February 2011 menu was:
Mexican tortilla soup with avocado and chicken
Roasted lamb top round with yogurt mint sauce
Orange creamsicle tart
On our January 2011 menu was:
Olive Oil Poached Salmon over a Whole Grain Salad
with Fresh Herbs and Goat Cheese
Cider Braised Short Ribs with Creamed Spinach and Leeks
Coconut Flan with Rum Guava Sauce
On our December 2010 menu was:
Roasted Beet Salad with Citrus and Arugula
Skirt Steak with sundried tomato salsa
Passion Fruit Meringue Bars
On our October/November 2010 menu was:
First Course: Smoked duck "Cuban" sandwich with roasted apple butternut squash soup
Main: Cider glazed chicken with squash gnocchi
Dessert: Apple torte with hazelnut crust and maple
On our September 2010 menu was:
Soons Orchards sweet corn chowder
Smoked pork chops with apple slaw and zucchini au gratin
Spiced coffee cake with peach ice cream
On our August 2010 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 2010 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 2010 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 2010 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 2010 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 2010 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 2009 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.