You've heard of farm to table a hundred times but this will be dining AT the farm in an elegant setting in the old farmhouse on the property. Dean Carlson, owner of the farm and former investment banker, was inspired by a biodynamic farm in West Virginia which was featured in one of best-selling author Michael Pollen's books. So he found 360 acres in Honey Brook, less than an hour from Philadelphia. He has created a sustainable ecosystem which has won a lot of praise, including a feature from Martha Stewart. But more than that, he opened a restaurant on the farm and the cuisine is beautiful, and the restaurant uses as many ingredients from the farm as it can. Chef Anthony Colontonio is very excited to craft a special dinner for us. Combine this dinner with a fabulous view from the deck where we will have our cocktail hour, an optional real old-fashioned hayride during the hour, and the opportunity to shop at their own butchery and produce store either before or after and you will experience a true, fresh and intimate food evening like no other. Tentative menu: 1st course: Chicken Liver Mousse, fermented green tomatoes, shaved Tropea red onion 2nd course: Tortellini Rainbow Chard, ricotta, roasted pimento tomato water consommé 3rd course: Confit Pork Belly, brown butter apple, burnt honey, compressed apple, shaved radish and their greens 4th course: Red wine braised Short Ribs, parsnip purée, bitter greens, turnips, jus Dessert: Pumpkin Mousse with ginger snap and spicy pepita brittle
You've heard of farm to table a hundred times but this will be dining AT the farm in an elegant setting in the old farmhouse on the property. Dean Carlson, owner of the farm and former investment banker, was inspired by a biodynamic farm in West Virginia which was featured in one of best-selling author Michael Pollen's books. So he found 360 acres in Honey Brook, less than an hour from Philadelphia. He has created a sustainable ecosystem which has won a lot of praise, including a feature from Martha Stewart. But more than that, he opened a restaurant on the farm and the cuisine is beautiful, and the restaurant uses as many ingredients from the farm as it can. Chef Anthony Colontonio is very excited to craft a special dinner for us.
Combine this dinner with a fabulous view from the deck where we will have our cocktail hour, an optional real old-fashioned hayride during the hour, and the opportunity to shop at their own butchery and produce store either before or after and you will experience a true, fresh and intimate food evening like no other.
Tentative menu:
Your dinner committee is experimenting with the wine pairings and we expect to offer some very interesting alternatives such as hard cider and a dessert cocktail which may take you back to your childhood.
Wyebrook Farm is closer than you think and easier than driving into the city, it's about 40 minutes from King of Prussia. Unlimited parking of course. Please note the earlier start time of 4:30pm.
Bailli: Matt Karstetter: 617-359-0729
Dinner Chair: Doug Martinides: 610-529-8138
Cost: Chaine Members $150, Guests $165
Dress: Casual with ribbons
As always, you may mail a check in lieu of the website link registration to:
Delaware Valley Chaine
1207 Clubhouse Rd.
Gladwyne, PA 19035
Delaware Valley Chaine is a 501c7 non-profit organization.
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