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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
In celebration of the Brandywine Conservancy’s Farmland Preservation Program, join us for a special farm to table dinner prepared by Liz Sempervive, Executive Chef 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 and around 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. Guests are welcomed to bring their own alcoholic beverages to enjoy during their meal. Tickets are limited to allow for social distancing. This event is hosted by SIW vegetables; please check their website for specific information regarding safety protocols and practices. 

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. 

Dinner menu will be available soon!


Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded Best New Chef 2019 in Main Line Today and participating as a contestant on Food Network’s Chopped