Running from August through September, enjoy the flavors of local chefs’ cuisines in a rustic barn. Photo by Hannah Busing/Unsplash.
SIW Vegetables’ popular Field to Fork dinner series is back. The farm-to-table dining series, which takes place on Hill Girt Farm in Chadds Ford, was delayed due to the pandemic, but is slated to return starting Aug. 5.
Held in the farm’s rustic barn, this year’s dinners will look a little different than in years past. To offer adequate social distancing, groups will be seated six feet apart and attendees will wear masks when not seated at their tables.
Despite the changes, the series—which currently includes four dates—will continue offering a delicious culinary experience from regional chefs and meals will still to be served family-style. Philadelphia chef Jeffrey Mill of Jeffrey A. Miller Catering kicks things off on Aug. 5, followed by Wilmington chef Dan Butler of Toscana, who headlines dinner on Sept. 16. Chefs Gerald Allen and Khoran Horn of culinary collective, BLVCK, will prepare the meal on Sept. 23, with Krazy Kat’s chef Dan Tagle wrapping things up on Sept. 30. Tickets are $93 per person and are available online and at the farm stand.
SIW owner H.G. Wells hopes to add more dates to the existing line up, he says. “We would love to do all of August and all of September and the first two or three weeks in October, but chefs just don’t know where they’re going to be in a month or two months,” he says, referring to the strain the pandemic has taken on the restaurant industry. “We just have to take it one day at a time and hope.”