4th Annual
Field to Fork Dinner
Homestead Farm, Millington, Marylandfeaturing Chef Brennan Keegan
of 208 Talbot (St. Michaels, MD)
(http://whatsupmag.com/dining/restaurant-reviews/08-12-23/208_Talbot_Review.aspx)
Saturday, July 10 - Dinner on the Farm4 course meal with pouring and discussion of locally produced wines to complement our courses
Luke and Alison Howard, the owners of Homestead Farm, will be giving a Farm Tour at 6:00 to people coming to the dinner who are interested in finding out about the farm and its workings.
Guest of Honor: Lucie Snodgrass, author of Dishing Up Maryland
Lucie will be available to sign copies of her book prior to dinner. Copies of Dishing Up Maryland will also be available for purchase at the dinner. Please let us know if you plan to purchase a copy at the dinner so we can reserve one for you. (Washington Post review: http://www.washingtonpost.com/wp-dyn/content/article/2010/04/20/AR2010042001254.htm)
Dinner will begin at 6:30.
Dinner limited to 100 people. Please reserve early!
First Course: Mixed Sliced Tomatoes, Fines Herbes Salad Brown Butter, Balsamic, Gros Sel
Second Course: Barbequed Half Chicken “al mattone”, Gremolata
Grilled Lamb Sausages, Aioli, Smoked Tomato Puree
Side Courses: Summer Squash, Pinenuts, Anchovy Butter
Charred Eggplant Puree, Sweet and Sour Grilled Onions
Cucumbers, Mint & Yogurt
Dessert Course: Seasonal Berries with Creme
Advance Reservations and Payment Requested by Thursday, July 8th
Pay for your ticket at http://www.freshorganicvegetables.com/
Field to Fork Dinner
Homestead Farm, Millington, Marylandfeaturing Chef Brennan Keegan
of 208 Talbot (St. Michaels, MD)
(http://whatsupmag.com/dining/restaurant-reviews/08-12-23/208_Talbot_Review.aspx)
Saturday, July 10 - Dinner on the Farm4 course meal with pouring and discussion of locally produced wines to complement our courses
Luke and Alison Howard, the owners of Homestead Farm, will be giving a Farm Tour at 6:00 to people coming to the dinner who are interested in finding out about the farm and its workings.
Guest of Honor: Lucie Snodgrass, author of Dishing Up Maryland
Lucie will be available to sign copies of her book prior to dinner. Copies of Dishing Up Maryland will also be available for purchase at the dinner. Please let us know if you plan to purchase a copy at the dinner so we can reserve one for you. (Washington Post review: http://www.washingtonpost.com/wp-dyn/content/article/2010/04/20/AR2010042001254.htm)
Dinner will begin at 6:30.
Dinner limited to 100 people. Please reserve early!
First Course: Mixed Sliced Tomatoes, Fines Herbes Salad Brown Butter, Balsamic, Gros Sel
Second Course: Barbequed Half Chicken “al mattone”, Gremolata
Grilled Lamb Sausages, Aioli, Smoked Tomato Puree
Side Courses: Summer Squash, Pinenuts, Anchovy Butter
Charred Eggplant Puree, Sweet and Sour Grilled Onions
Cucumbers, Mint & Yogurt
Dessert Course: Seasonal Berries with Creme
Advance Reservations and Payment Requested by Thursday, July 8th
Pay for your ticket at http://www.freshorganicvegetables.com/
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