Soons Orchards' Dinner at the Farm
A fun, delicious farm-to-table dining experience
Join us for our next dinner:
Friday, June 24th
We’re proud to say we started offering farm-to-table dinners way back before it was hip!
Our dinners are not only a delicious event, but a learning experience, too! The dishes, crafted by CIA-trained and world-traveled Chef Anthony, feature Soons-grown and local produce. Learn all about meal prep, cooking, culinary tips and tricks, where to source fresh ingredients, and more!
About Our Farm Dinners
Our first farm to table dinner was in 2009, when we figured out we could move all our product displays out of our store and set up tables and chairs to seat about 50 diners family style.
For us, farm-to-table means we’ve made every effort to incorporate local ingredients in each course. We like to feature what’s the freshest, so often our menus can change last minute (Ramps are ready! The asparagus is just coming up! Our heirloom tomatoes are at the tastiest! Oh, the delicata squash was just picked this morning! You get the idea).
Farm Dinners Menus
Since we incorporate the freshest ingredients from our orchards, we often don’t compose a menu until a few weeks before each dinner. We say to those on the fence: don’t worry about the menu, it will be great!
And yes, we can accommodate most food allergies with proper notice.
Check out previous Farm Dinner menus here.
A Word from Mr. Art Soons
Part of the evening’s fun is also visiting with the farmers of Soons, like patriarch Art Soons, who often shares the latest news and further educates us on the food about to be plated. With our family-style seating, you’ll meet fellow locavores, all while learning new techniques and secrets to make your cooking even more delicious.
Farm to Table Dinner Basics
Either Friday or Saturday evening at the Soons Orchards store in New Hampton, as well as the Tap Room at Orchard Hill Cider Mill, next door to our market.
Cocktail Hour 6:30 - 7:30 at the Tap Room
Dinner: 7:30 – 9/9:30ish in the Soons Market Store
Four delicious courses prepared in house by an awesome chef and local food expert. We demonstrate each course, taking questions as we go - making this event uniquely interactive. You'll learn tips and tricks for choosing ingredients, preparing them, and also where to find those delicious ingredients as well.
Art Soons gives a farm update as well, with behind the scenes news - the good, the bad, and sometimes the ugly. He's a great storyteller and loves to field questions too!
The menu is unique each month, using the freshest ingredients, homegrown and local whenever possible! There is typically meat or fish as part of the main course, a vegetarian option is always available, and we can accommodate most food allergies/restrictions – just let us know when you sign up.
We provide sweet cider and other soft drinks. Our Tap Room has an excellent selection of NYS wine, local beers, spirits, and our hard cider to pair with dinner for additional purchase. Your reservation includes a sampling of our hand crafted Orchard Hill hard cider. (Please remember that state liquor laws for farm winery/cidery strictly forbid any outside alcohol.)
All seats must be pre-paid. If you and friends sign up separately, please note clearly who you want to sit with when you sign up.
It’s a nice night out, so why not dress nice? You never know when we’ll be snapping pictures for our social media or the website!
$65.00 per person.
Have a gift certificate? Contact Darcy to reserve.
Anyone under 21 should bring ID. Please note, this event is not appropriate for children under 16.
Cancellations made with more than three days’ notice will receive a coupon code to use for a future dinner, or other on-farm ticketed events. Cancellations with three days’ or less notice must be made by phone with Darcy Whyte in order to be considered for a refund or credit, which will be considered on a case by case basis.
Cancellations with less than 24 hours notice cannot be refunded or credited.
Welcome Chef Anthony!
Soons Orchards is thrilled to announce our new farm dinner chef and teacher is Anthony Acevedo.
A Hudson Valley native, Anthony stayed local to study at CIA in Hyde Park. After graduating, he worked at various local restaurants in the Hudson Valley. To expand his abilities, he decided to travel overseas – working predominately in Italy, learning Old World techniques and time-treasured recipes from honored chefs.
Upon returning home he worked at various establishments, such as The Powelton Club, Feast Catering, and Google. He also shares his skills as a culinary instructor at Orange-Ulster BOCES.
In 2018 Chef Anthony started his catering business as a tribute to his late father, Mario. A great cook in his own right, Mario has been the inspiration for Anthony to pursue the dream of “do what you love” by becoming a chef.
“Fresh ingredients are crucial for the best quality dishes, so I always put local food at the forefront of my creations,” says Anthony, who works with many Hudson Valley growers and producers to source everything from micro-greens to honey.