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 amazing Pennsylvania harvest season. On October 19th, we are very excited to be joined by Chef Ari Miller, owner of the much acclaimed restaurant Musi, featuring an Israeli inspired farm-to-table menu. Our four course menu will be accompanied by live music from guitarist James Melton and craft beer from After Midnight Brewing Company.
Support accessible local food and meet people in your community that believe that nurtured landscapes and good food connects us all.
Greensgrow Farms | 2503 E. Cumberland Street
Doors & appetizers at 6pm | Dinner at 7pm
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.
Musi is named for chef Ari Miller’s legendary fishmonger in Tel Aviv. Musi is a pioneering relationship-based cuisine, where food is an expression of the people and community it takes to nourish us all.
James Melton is a Philadelphia-based guitarist, performer and educator. He performs in a variety of musical settings and ensembles – from combos, to duos, and in solo performances. His performances contain a tasteful mix of jazz, pop and contemporary improvisational music.
After Midnight Brewing Co. focuses on fermentation techniques that awaken our senses, and set the spirit free. We craft magical renditions of old-world styles using local ingredients and wild foraged yeasts, while celebrating the new American frontiers of brewing with hop-forward experimental ales and lagers.