Field to Fork

My husband has a perfect ride for wrecking havoc on a good hair day. It’s fun tho and a great evening for an open air trip along the Brandywine River, just a few miles from our house. 

Every year, SIW Vegetables invites guest chefs from area restaurants to create dinners from seasonal, local ingredients, mostly grown at Hilgirt Farm. There are only three dinners during the summer and you have to be crazy quick to sign up because they sell out immediately. 

Lucky for me, SIW Produce Stand is on the way home from the golf course, so not only do I get a steady supply of incredible fruits and vegetables, Gary is ever-watchfull for the “Dinner Dates” sign to appear.

The dining tables are set up in this huge, old, three-story Chester County Barn. The cooking is underway just outside the doors. 

Bring your own libations add to the fun while waiting for everyone to arrive. 

I wish I had a better photo of the beautiful barn, transformed with chandeliers and masses of tiny lights, strung to the rafters. MacGregor Mann, owner and Chef de Cuisine at Junto Restaurant in Chadds Ford, prepared an awesome menu. Every. Single. Bite. was delicious. I’d be hard pressed to choose a favorite but the corn and crab fritters and panzanella salad I could eat every night for month. I know the corn and tomatoes were picked just steps away, only a few hours ago. 


I love it when the Chef comes out and says a few words. I noticed on the menu, there was no mention of desert. What? That’s just wrong! So when Chef Mac announced a choice of peach or berry pie, everyone applauded. HG Haskell, owner and farmer, also received a loud show of appreciation for an outstanding evening. Everyone at our table agreed, stalking the Vegetable Stand to put our names down for dinner was so worth it and needs to be repeated every year.


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Comments

  1. Christine says:

    Sounds amazing!