If dinner smack dab in the middle of rolling fields of lavender fields isn’t enough, the menu for the American Grown Field to Vase Dinner June 24 at Destiny Hill Farms in Washington, Pennsylvania, is sure to inspire you to join the latest stop on this flower-farm based dinner tour.
Plus, guests at this dinner will also receive FREE tickets to the Destiny Hill Farm Lavender Festival to be held the following day, and a swag bag that includes goodies for flower lovers, including locally sourced lavender honey.
To whet your appetite, here’s what Master Chef Byron J. Bardy, along with Executive Chef Scott J. Burkhart and Chef Alan Kaska, will be cooking up for dinner tour guests:
Local farm-to-table crudite, fresh fruits and artisan cheeses displayed in a “Field to Vase” ice carving; classic gazpacho with a sourdough crouton and edible flower garnish; fresh figs, micro-greens, squash blossoms, drunken goat cheese and Destiny Hill Farm lavender vinaigrette on a bed of butter bibb lettuce, served with assorted artisan breads; oven-roasted lamb persillade with Dijon demi-glace; roasted fennel, baby purple sprouts and zucchini and yellow squash with brown butter; rosemary fingerling tri-color potatoes; and fresh berries in warm bread pudding with a honey port wine poached pear, Chantilly cream and lavender bundles.
Now that you’re inspired, we can also share that this Field to Vase dinner also includes a tour of Destiny Hill Farm with farmers Nancy and Jim Cameron and a tablescape designed by Floral designer Francoise Weeks of European Floral Design.
Seating is limited and going quickly, so reserve your seat at the table now! With a menu like this, how can you possibly resist?