For the second year in a row, upscale seasonal dishes are being served in the historic barn at Linden Hill Gardens in Ottsville during a series of special chef’s dinners created by Kristin Perry of the Kitchen Potager.
While locally based farm-to-table meals served outdoors have become quite trendy, Perry’s series is the only one that is served under cover. Because it’s held in a barn, she never has to cancel a meal because of rain.
The dinners are one of a kind with each featuring a single chef who is passionate about using local, seasonal ingredients. Each serves 28 guests and allows chefs and guests to interact.
On Sunday, September 4th chef Yafa Faro of Bedminster will present 14 vegetarian dishes with the theme, “Mediterranean Vegetarian Joy” as part of the series.
Faro was the acclaimed chef of Yafa’s Café in Tribeca, New York City, before moving to Bedminster to create her Yafa’s Joy line of sesame treats which are sold in stores and at the New Hope Farmers Market. The meal costs $75.
On September 11th chef Drew Abbatte of Vine & Fig Tree Bistro in Doylestown will prepare “Pesce & Produce.” That dinner costs $95.
On September 17th class will be in session in the barn. Lea Rumbolo, brewer at the Ship Inn in Milford, N.J., will teach 10 students to make a vegetarian meal, which they will then serve to a guest of their choice. The lesson/dinner for two costs $140.
September 25th will bring Matt Ridgway of PorcSalt back to the barn, where he will prepare “Nuovo Rustica.” That meal is $120.
Finally, on October 1st, join the party – the pizza party, that is, as the Kitchen Potager’s earthen pizza oven is fired up. Ingredients are included, but you’ve got to be the chef, be creative and make your own pie. BYOB. Cost is $30 per person.
Seating is limited. Make a reservation by calling the Kitchen Potager at 215. 767.4051 or purchasing tickets online.
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