Chadds Ford’s SIW Vegetables is bringing back its popular dinning series, Field to Fork Dinners, starting June 27. Set in the rustic-chic barn at Hill Girt Farm, the dinners will see a range of culinary heavyweights and up-and-comers.
Now in its 6th year, the dinners are held from 6:30 – 9:30 p.m. on Wednesdays from late June through early October. At the dinner, chefs prepare sumptuous family-style meals for up to 120 guests, highlighting ingredients straight from H.G. Haskell’s 700-acre farm in the rolling hinterlands of Delaware County.
Haskell, a third-generation farmer, followed in the footsteps of his father and grandfather, and has been growing vegetables for 34 years. Much of his yield is sold to local restaurants or at his farm stand, so the dinners are a perfect fit. “We give the chefs all the veggies we have, and they buy the proteins. We have the cooking tent right outside the door to the barn, so the guests are face to face with the chefs’ while they’re cooking,” explains Haskell.
Expect to see the likes of Marc Vetri and Matt Buehler from Vetri Cucina, caterer Jeffrey A. Miller, Nick Farrell of Sovana Bistro, Dan Butler from Toscana and Brandywine Prime, and David Banks of Harry’s Savoy Grill at this year’s dinners, which are rain or shine.
Most dinners are BYOB and are $75 per person.
Hill Girt Farm, 4317 S. Creek Road, Chadds Ford, (610) 388-7491.