Farm Dinner

Hosted by Greensgrow & Philly Foodworks

A benefit for our SNAP Share Program, making a healthy local farm share accessible to everyone.

The last of our Farm Dinner benefit series of 2019 in partnership with Philly Foodworks. Join us for an evening to celebrate the local food system during the amazing Pennsylvania harvest season. On October 19th, we are honored to be joined by Chef Ari Miller, owner of the much acclaimed restaurant Musi, featuring a farm-to-table menu inspired by local produce, and coal fire cooking accompanied by Farm at Doe Run cheeses.

Miller was named best chef in Philadelphia Magazine’s “Best of Philly 2019.” Since opening in February, Musi has been included on Eater’s “16 Best New Restaurants in America,” Philadelphia Magazine’s “50 Best Restaurants in Philadelphia,” and on Eater Philly’s “The 38 Essential Philadelphia Restaurants.”

Chef Ari Miller, Farm at Doe Run cheese maker Sam Kennedy, and brewer Matt McDermott will speak about their process and the importance of local food. Dinner will be accompanied by live music from guitarist James Melton. After Midnight Brewing Company will share samples of their experimental beers throughout the night.

Support accessible local food and meet people in your community that believe that nurtured landscapes and good food connects us all.

Greensgrow Farms | 2501 E. Cumberland Street
Doors & appetizers at 6pm | Dinner at 7pm



MENU
reception
Farm at Doe Run Cheeses
Old Red, Blow Horn, Dragonfly

first course
Grilled endive Salad
with fennel, apple & pumpkin seeds

lettuce soup
Greensgrow Farms lettuces

second course
pumpkin smoked polenta
Corn meal polenta with Farm at Doe Run St. Malachi, smoked in a pumpkin

third course
mushrooms & collard
greens

fourth course
blueberry glazed eye round
Honey Brook Harvest Collective eye round roast with coal roasted roots

dessert
Chestnut blondies
with choke cherries


Ari Miller’s culinary roots began during a decade spent living in Tel Aviv following a year as food writer for The Jerusalem Post. He transitioned into the professional kitchen by way of a tiny, deli connected to The Basta and moved to the kitchen at The Minzar, Tel Aviv’s legendary 24-hour bar. Back in Philadelphia, Ari worked for chefs Michael Solomonov and Eli Kulp, before starting the private dining service, Food Underground.

Musi is named for Ari’s legendary fishmonger in Tel Aviv’s Carmel Market. Serving “relationship cuisine,” the food at Musi is an expression of the relationships a chef has with their farmers, mongers, butchers, and foragers.


The Farm at Doe Run is based on the philosophy of simple sustainable farming and takes great pride in products that reflect the bounty of the seasons. The award winning creamery team is lead by two talented cheesemakers, Samuel Kennedy and Matthew Hettlinger. The Creamery is committed to creating high quality, pasture raised, farmstead cheeses.


James Melton is a Philadelphia-based guitarist, performer and educator. His performances contain a tasteful mix of jazz, pop and contemporary improvisational music.


After Midnight Brewing Co. crafts magical renditions of old-world styles using local ingredients and wild foraged yeasts, brewing with hop-forward experimental ales and lagers.


Philly Foodworks makes buying, eating, and sharing fresh food as enjoyable and fulfilling as possible. They work with a diverse group of producers and distributors to navigate the challenges faced by producing outside of the mainstream commodity food system. They feel that food is how people connect to themselves, the land, and their community. By engaging with food more consciously, we can build a world that nurtures these connections.


Philly FoodWorks

 

 


PLEASE NOTE: Cancellations within 72 hours of event are nonrefundable or transferable. Refunds and transfers requested earlier than 72 hours before the event start time will be charged a $5.00 processing fee per ticket.


On Saturday, October 19 – tickets will be on sale at the door.

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Farm Dinner at Greensgrow West

Hosted by Greensgrow & Philly Foodworks

A benefit for our SNAP Share Program, making a healthy local farm share accessible to everyone.

Greensgrow will host four Farm Dinners throughout 2019 in partnership with Philly Foodworks to benefit our SNAP Share program because we believe that nutritious, local food should be accessible to everyone. Join us for an evening to celebrate the local food system during the delightfully delicious shoulder season – this time at Greensgrow West! On September 28th Chef Katie Briggs, owner of Eclectik Domestic and 2016 James Beard Women in Culinary Leadership recipient, will present a farm-to-table menu sourced from Weaver’s Orchard and from Greensgrow Farms. We’re honored to have Ed Weaver, President of Weaver’s Orchards joining us to talk about his family’s Berks County farm! Beverages provided by Hale & True Cider Co. The evening will feature a four course meal and live music by singer-songwriter Lia Menaker. BYO is encouraged!

Support accessible local food and meet people in your community that believe that nurtured landscapes and good food connects us all.

Greensgrow West | 5123 Baltimore Avenue
Doors & appetizers at 6pm | Dinner at 7pm | Rain or Shine

MENU

Cocktail Hour
Crudite with Country Pate, Pickles & Bread
Gazpacho Shooter with Stonefruit

First Course

Green Salad | Creamy Herb Dressing & Blistered Stone Fruit
Marinated Tomato & Cucumber Panzanella

Second Course

West Philly Mixed Grill: Roasted Peppers, Zucchini & Fennel
Grilled Sausages, Brisket & Pulled Pork with Chimichurri
Warm Rye Berries with Wild Mushrooms, Farm Herbs, Parmesan & Lemon

Third Course

Panna Cotta with Shiso & Peaches

Fourth Course
Katie’s After Dinner Cheese Board
Local Chocolates
Stonefruit Pate


Philly Foodworks makes buying, eating, and sharing fresh food as enjoyable and fulfilling as possible. They work with a diverse group of producers and distributors to navigate the challenges faced by producing outside of the mainstream commodity food system. They feel that food is how people connect to themselves, the land, and their community. By engaging with food more consciously, we can build a world that nurtures these connections.


Katie Briggs is a chef and activist based in Philadelphia, Pennsylvania. A 2016 James Beard Women in Culinary Leadership recipient, Katie has traveled far and wide offering up her culinary talents. Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus Outstanding in the Field to nearly all 50 states. Katie is passionate about local and seasonal food and works extensively with the farming community. She looks forward to serving you!


Weaver’s Orchard began with Jacob and Lizzie Weaver growing fruit in Delaware. Their son Daniel purchased the current Berks Co property in 1931. He planted fruit trees, berries and vegetables and marketed the produce by the truckload on street corners in Reading, PA. Soon he started selling at the farm and set Weaver’s Orchard on the path to becoming a community destination. 

Today, the Weaver’s welcome people to visit and enjoy pick your own fruit, a farm market, attend parties and events, educational opportunities and family-friendly experiences on the farm. Their vision continues to expand, with hopes of a new market some day that will an expanded garden center, bakery and more events like farm to table dinners.


Lia Menaker is a Philadelphia-based singer songwriter infusing edgy poetry and a theatrical flair into a musical blend of pop, rock, and soul. Her vocals, songwriting, and unique use of live vocal looping have caught the eyes of critics, who have called her an “undiscovered star” with a “soulful, haunting” voice. Menaker has performed at SXSW, has toured in 50+ cities around the country, and performs regularly in the Philadelphia music scene. She plans to release a new EP in 2019.


Hale & True Cider is made by fermenting fresh Pennsylvania apple juice, straight from the orchard. They thoughtfully incorporate ingredients like hops and fruit to create session ciders that are balanced and complex. Hale & True was named Best of Philly: Best Cidery and 50 Best Bars in Philadelphia Magazine. Their taproom located at 613 S. 7th Street serves a lineup of craft hard cider made on-site from Pennsylvania apples, as well as other local ciders, beer, wine and spirits.


Philly FoodWorks

 

 


PLEASE NOTE: Cancellations within 72 hours of event are nonrefundable or transferable. Refunds and transfers requested earlier than 72 hours before the event start time will be charged a $5.00 processing fee per ticket.

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