Culinary enthusiasts, Join us for our second Harvest Dinner of the 2011 season on Sunday, July 17th hosted at Sweet Land Farm with Chef-Owners Christina & Jonah McKeough of Hazelnut Kitchen paired with wines from Atwater Estate Vineyards and Billsboro Winery.
The event will start at 5:00pm with a wine and hors d’oeuvres reception in the barn and an optional farm tour. At 6:00pm guests will dine on a delectable all vegetarian five course menu featuring food harvested from the adjacent fields and neighboring producers. Every bite will be perfectly paired with wines from Atwater Estate Vineyards and Billsboro Winery. The beautiful sunset will blanket the tent in orange and pink hues until the stars light up the night. Being in the fields at Sweet Land is a treat...add great food, wine and company and it doesn't get better than this! Tickets start at $75 (all-inclusive) and can be purchased online at www.healthyfoodforall.org<http://www.healthyfoodforall.org/> or by calling 607-342-8845. Seating is limited so don't delay! This dinner will sell out quickly. This is the second in a series of six harvest dinners on the farm to benefit the Healthy Food For All program, a partnership of family-owned farms and Cornell Cooperative Extension Tompkins County to make fresh seasonal produce accessible to households with limited income. For the full schedule of 2011 harvest dinners with menus and more, please visit www.healthyfoodforall.org<http://www.healthyfoodforall.org/> or contact [email protected]<x-msg://128/[email protected]> Warmly, Liz HORS D'OEUVRES Local cheese, charcuterie & pickles Gougere with truffled egg salad Zucchini fritters with basil aioli Beet “tartare” Pan bagna: roast summer vegetable finger sandwiches with olive tapenade FIRST COURSE Asian style lettuce wrap with soy marinated local shiitakes, rice noodles, carrots, mint, basil, cilantro, cucumbers, hazelnuts & edamame SECOND COURSE Chilled cucumber soup with spicy tomato ceviche THIRD COURSE Grilled Romaine Caesar salad with grilled wide awake bakery ciabatta & roasted garlic oil FOURTH COURSE Slow-cooked eggplant caponata over stewed pinto beans & farm greens with smoky tomato broth, basil oil & house-made water buffalo ricotta DESSERT Blueberry crème fraiche shortcake with lemon curd whipped cream **************************************************************************** For Information on Healthy Food For All: Contact: Elizabeth V. Karabinakis, Cornell Cooperative Extension Email: [email protected]<x-msg://115/[email protected]> Phone: 607-272-2292 Website: www.HealthyFoodForAll.org<http://www.HealthyFoodForAll.org/> For Harvest Dinners on the Farm Reservations or Ticket Sales: Contact: Samantha Castillo-Davis, Harvest Dinner Reservations Volunteer Email: [email protected]<x-msg://115/[email protected]> Phone: 607-342-8845 Online purchase: www.HealthyFoodForAll.org<http://www.HealthyFoodForAll.org/> Volunteer Opportunities: [email protected]<x-msg://115/[email protected]> or 315-729-5916 For more information about sustainability in the Tompkins County area, please visit: http://www.sustainabletompkins.org/ If you have questions about this list please contact the list manager, Tom Shelley, at [email protected].
