Dinner at the Farm at Soons Orchards

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Join us for Dinners at the Farm with Chef Shawn Hubbell of Amuzae.

A farm to table dining experience you won’t soon forget!

Visit with the farmers of Soons, like patriarch Art Soons and meet fellow locavores, while learning new techniques and secrets to make your cooking even more delicious! New this season - a set schedule (second Fridays) and an added course in the Tasting Room starting at 6:30. 

Dinners are planned for the second Friday of each month. 
Tasting Room doors open for appetizers at 6:30pm; dinner doors (in our store) open at 7:30

Get on our e-mail list to receive dinner reminders, check back here, or See our Facebook page.

Next Scheduled Dinner: September 8th, 2017

Where: At Soons Orchards’ store, and the Tasting Room at Orchard Hill Cider Mill, just next door. We transform our store into a “learning dining room”. Get Directions Here! 

What to Expect: Four delicious courses prepared by Shawn Hubbell and his team. CIA-trained and world-traveled, but the most down-to-earth guy we know - Shawn is our local food expert and a great teacher as well. We have large tables, so plan to meet some new people -- or invite your whole gang and ask to be seated together when you sign up.

The Menu: The menu is unique each month, using the freshest ingredients - homegrown and local whenever possible! For previous menus, see below. 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 announce the menu about a week before the event, and email it to all attendees. ***If you wait to sign up until the menu is out, please note that the event will likely be sold out.

Beverages: We provide cider and other soft drinks. Our Tasting Room has an awesome selection of NYS wine, spirits and our hard cider to pair with dinner. The appetizer course begins at the Tasting Room at 6:30 and you can taste and purchase beverages at that time. Your reservation includes a sampling of cider or specialty cocktail made by our own stellar mixologist, Donnan Sutherland. 

How to Reserve: All seats must be pre-paid via our online reservation form. This helps us start the dinner on time and ensures all seats are filled fairly. If you absolutely can not sign up online, you may sign up in person in our store. 

Have a gift certificate? Contact Sharon directly to reserve.

How much: $60 per person. (Please note, this event is not appropriate for children under 16.)

Cancellations: Handled on a case by case basis. 

What to wear: It’s a nice night out, so why not dress nice? 
Please note: While we do run our furnaces flat out for winter dinners, the room tends to be a bit chilly, so dress accordingly.

First Course in the Tasting Room

First Course

Main Course
OUR NEXT SCHEDULED DINNER IS CURRENTLY SOLD OUT, however at the last minute, often seats do become available. Click the Add Me to Wait List button below and we will notify you if a seat becomes available.

About Chef Shawn 
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; like him at Facebook. Amuzae is based out of Goshen, New York.
Comments from Our Guests 
Comments From Previous Dinner Attendees:
“I wanted to thank you for such a wonderful evening last night!! Even after my brother raved about his experience, I was not expecting it to be as wonderful as it was. The food, the atmosphere, the educational aspect, just a fantastic night all around! Thank you”

"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."
Previous Menus 
Select a year to see the dinner menus for that year.
2015 Dinners
January 2015 Dinner
First Course
caesar salad with orange & lemon

Main Course
pan seared salmon with quinoa cake

2014 Dinners
On our January 2014 menu
1st Course
Caesar salad with pears & candied walnuts

2nd Course
Roast pork ramen bowl with pickled vegetables and farm eggs

Roasted apple crepes with maple cream

On our February 2014 menu
1st Course
roasted salsify salad w/ goat cheese & prosciutto

2nd Course
red wine braised short rib with celery root mash

pistachio semifreddo* with hot chocolate sauce
(*I had to look this up...sounds delicious, of course!)

On our March 2014 menu
1st Course
Wedge salad with avocado dressing

2nd Course
Latin Roasted chicken pot pie

Berry parfait

On our April Dinner was Cancelled due to a family emergency.

Our May 9th, 2014 Dinner
1st Course
grilled crostini with butter braised ramps and smoked ham hocks

2nd Course

grilled salmon with pickled shittake mushrooms
and petite salad of microgreens

mascarpone mousse and chocolate tart w/ olive oiled pistachios

August 2014 Dinner
1st Course
Jumbo Shrimp Salad w/ Heirloom Tomato Gazpacho
Mexican style grilled sweet corn

2nd Course
Grilled eggplant parm & Italian Sausage

Roasted Peaches w/ whipped marscapone & homemade brittle

September 2014 Dinner
1st Course
Pumpkin Bisque with garlic herb croutons and bacon "bits"

2nd Course
Chicken Enchiladas over cumin roasted delicata squash and green mole

Cape Gooseberry Pie

November 2014 Dinner
1st Course
Crispy brussels sprout salad with fresh apple and braised ham hocks.

2nd Course
Chicken Stew over butternut squash au gratin

Caramel apple bread pudding

December 2014 Dinner
1st Course

2nd Course

2013 Dinners
On our January 2013 menu was:
French onion soup in roasted squash bowl
Braised hanger steak in heirloom tomato sauce
Apple & nectarine pie

On on February 2013 menu (gluten-free!):
sweet potato latkes & mixed green & mushroom salad
sofrito braised chicken and bean ragout
flourless chocolate cake

On our March 2013 menu:
roasted apple, prosciutto & goat cheese salad
Lowland Farm chili
creme brulee

On our May 2013 menu:
Grilled Ramp salad with pickled radishes & mushroom hash
Quaker Creek smoked pork chops with homemade mustard and sauteed spring greens
Homemade vanilla ice cream with stewed rhubarb and chocolate pretzel crunch

On our August 2013 menu:
Peach and arugula/cilantro salad panzarella style
Grilled swordfish with peach salsa and vegetable noodles
Roasted peach and blueberry bars

On our September 2013 menu:
Roasted corn chowder & crispy shallots
Pan roasted chicken and ratatouille
Peach shortcake with fresh vanilla whipped cream

On our October 2013 menu:
Apple & cheddar salad w/ ranch dressing
Butternut squash lasagne w/ Lowland Farm bolognese sauce
Maple custards & cornflake crunch

On our November 2013 menu
Potato and Leek Soup, with Roasted Vegetables
Arroz Con Pollo, Puerto Rican Style
Coffee Cake with Expresso Creme Anglaise

On our December 2013 menu
1st Course
Mushroom & barley risotto

2nd Course
Pan roasted hangar steak w/ sundried tomato sauce & roasted sunchokes over celery root puree

Chocolate ice cream affogato with candied hazelnuts
2012 Dinners
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 February 2012 menu was:
stuffed chayote squash
salmon with ginger slaw & couscous
chocolate espresso pot de creme w/ berries

On the March 2012 menu was:
roasted mushroom and wild rice & quinoa salad
shepherd's pie w/ green garlic and chippolini onions
crack pie

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 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 July 2012 was:
grilled eggplant w/ fresh mozzarella & herb salad
sirloin steak over zucchini gratin w/ sundried tomato chimichurri
mini peach pie

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 September 2012 menu was:
Corn chowder
Meatloaf w/ roasted spaghetti squash & heirloom tomatoes
Apple tart tatine w/ spiced vanilla ice cream

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
2011 Dinners
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 February 2011 menu was:
Mexican tortilla soup with avocado and chicken
Roasted lamb top round with yogurt mint sauce
Orange creamsicle tart

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 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 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 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 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 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
2010 Dinners
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

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 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 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 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 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 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 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 December 2010 menu was:
Roasted Beet Salad with Citrus and Arugula
Skirt Steak with sundried tomato salsa
Passion Fruit Meringue Bars
recordonline.com Times Herald - Record

Chef celebrates local produce

NEW HAMPTON - A perfect match is how you might describe the collaboration between chef Shawn Hubbell of Amuzae and 100-year-old Soons Orchard. It's as close to the farmer as a chef can get.
"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."