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Farm to Table Dinner

Farm to Table Dinner

farm to table food

Join us for a special farm to table dinner prepared by Chef Mike Kline of the Millstone Café at the Brandywine River Museum of Art using vegetables grown by SIW Vegetables.

Hosted by H.G. Haskell, III, this dinner will take place in a historic barn on Hill Girt Farm, which is one of the first properties placed under conservation easement by the Brandywine Conservancy. Directions to the location are included in the acknowledgment email of your purchase.

Casual dress and comfortable footwear are suggested for this intimate evening. Participants are welcomed to bring their own alcoholic beverages to enjoy during their meal.


Menu

Hors d’oeuvres

Chilled Heirloom Tomato Soup Shooters
Brunoise tomato and bicolor corn salsa, sunflower sprout pesto

Grilled prosciutto and melon
Prosciutto san Danielle wrapped around chunks of sugar cube melon
 

First course

Watermelon tomato salad
With bulgar feta, olives radish, fresh herbs
 

Second course

Porchetta
Kale, garlic, squash blossom, stone fruit salsa

Harissa marinated prawns
Bicolor corn relish

Three bean salad
Candy onion, radish, corn cherry tomatoes, white balsamic cantaloupe vinaigrette

Shaved squash salad
Market greens, red onion, pickled husk cherries, green goddess dressing

Eggplant roulade
Ricotta, corn, pomadora sauce
 

Third course (Dessert)

Sweet corn semifreddo with sour cherry conserva  


About the Chef:

Chef Mike Kline is the Executive Chef of the Millstone Café at the Brandywine River Museum of Art. He specializes in creating delicious dishes with a focus on fresh, locally sourced and seasonally inspired ingredients. Growing up near a mushroom farm in Kennett Square, Chef Kline started his career at the DK Diner and Teca Restaurant in West Chester, working his way up in the ranks. This journey brought him to Kennett Square’s Sovana Bistro, and then later Blanch & Shock Catering. Prior to joining the Brandywine as Executive Chef, Kline worked for two years as the Millstone Café’s sous chef and Blanch & Shock catering chef.


To better accommodate those guests who wish to sit together during the event, we strongly recommend that you have one person from your group purchase the tickets for your entire group.