Field to Fork Dinners Return to Chadds Ford’s SIW Vegetables
The culinary series will run from July 10 – Oct. 2.
SIW Vegetables' Field to Fork dinner series highlights the work of local chefs. Photo by Kelli Wilke Photography.
Keep up with the latest in local food news by signing up for our FREE email newsletter here.
It doesn’t get more farm-to-table than dining at a working farm. That’s the thinking of Chadds Ford’s SIW Vegetables, which is brining back its Field to Fork dinner series from July 10 – Oct. 2. The ticketed family-style meals will take place on Wednesday evenings throughout summer and early fall.
Each week, locally renowned chefs will create multi-course seasonal menus featuring fruits, vegetable and herbs grown on the farm. “The trend in farming is to incorporate an element of tourism which serves several purposes: First it allows those in the community and beyond the unique opportunity to experience and learn where their food is coming from and to meet those who are growing it. The second is a way to showcase the farm and earn important revenue toward keeping the farm sustainable,” explains HG Haskell III, the farmer and owner behind SIW Vegetables.
Dinners will be hosted in the farm’s 1600s barn and part of the main house, which dates back to 1816. The BYOB dinners begin at 6:45 p.m. and the distinctive menus will be posted by the chefs on the website a week in advance.
Here’s a look at some of the culinary purveyors leading this year’s series.
Chef/owner Jeffery Miller of Jeffrey A. Miller (JAM) Catering, one of Philadelphia's largest and most successful high-end catering companies.
Acclaimed chefs Gerald Allen and Khoran Horn head the Eat Blvck culinary collective both hail from Johnson & Wales University.
Chef Michael Kline currently holds the reins as executive chef of the Millstone Cafe at the Brandywine River Museum of Art after spending two years as the sous chef and catering chef at the now closed Blanch & Shock.
Chef David Lo Banks is the chef/owner of Banks’ Seafood Kitchen and Raw Bar on the Wilmington Riverfront. The premier seafood restaurant is an iconic mainstay of the Wilmington, Del. restaurant scene.
Chef Ari Miller, who has worked for chefs Michael Solomonov and Eli Kulp, opened Musi, a 30-seat BYOB in Pennsport, joins Chris Wright, a self-taught cook who currently focuses on working with freshly milled grains for this dinner.