Field to Fork Dinner
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. This event is hosted by SIW vegetables. Learn more about Hill Girt Farm and SIW Vegetables here.
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.
Field to Fork Dinner Menu
Mulled Apple Cider :: whiskey honey and ginger beer
Bacon, Apple and Shishito Hush Puppies with Honey Butter
Peach and Burrata Toast :: Rustic Sourdough, Basil, Balsamic Glaze
Grilled Scallops over Ratatouille with Caper Tapenade
Grilled Steak over Chipotle Corn-Creamed Kale
Figgy Toffee Pudding :: Figs, Sticky Toffee Pudding with Caramel
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.