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Field to Fork Dinner

Field to Fork Dinner

Farm to Table Dinner co-hosted by the Brandywine Conservancy and SIW Vegetables at Hill Girt Farm Watermelon Salad

Join us for a special farm to table dinner prepared by Chef Micheal 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.

About the Chef:

Chef Michael 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.



BLT Deviled Eggs

Grapes w/ Chevre & Pistachio


Tamales de Pulpo y Chorizo


Summer Salad w/ Green Goddess Dressing


Peach BBQ Pork Shoulder

Jerk Salmon Medallions

Cheesy Corn Pudding w/ Blackberry Aigre-Doux

Grilled Green & Wax Beans w/ Garlic Scape Pesto

Grilled Ratatouille



Peach & Blueberry Buckle w/ Corn Crème Anglaise