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Field to Fork Dinner What an adventure! Pounding rain, wild winds, butternut squash soup, fresh cheeses and veal with chanterelles as
the gusts blew out the candles and we laughed and ate and drank. Clustered in a new barn that would be opened the next day
to the Jerseys of St. Brigid's. An unforgettable event and such
a perfect night with nature on a farm on the Eastern Shore. Big thanks to our hosts and kudos to all who made it so memorable:
Craig Sewell of A Cook's Cafe and his fabulous team, our hosts Bob Fry
and Judy Gifford, Judi Stull of Heifer International, the Chester River Association, Marjorie Adams, the brave musicians,
and of course, the 90-plus intrepid guests. Mwwahh to all!
Field to Fork Dinner Chef: Craig Sewell, A Cook's Cafe Hosts: Bob Fry and Judy Gifford of St. Brigid's Farm - Butternut Squash Soup -
Farmer's Market Green Salad - Main dish: Veal Orloff with Wild Chanterelle Mushrooms,
featuring St. Brigid's veal Roasted Potatoes with Rosemary, Glazed Baby Carrots
with Turnips - Cheese Course: Cave-aged Cheddar, Sundried Tomato and Basil, and Chappelle
Cheeses from Chapel's Country Creamery in Easton - Dessert: A Crisp of Apples with Cinnamon
Ice Cream and Honey Figs Beverages Boordy Vineyards: Petit Cabernet, Rockfish Blend (Chardonnay/Vidal/Seyval), Chardonnay St. Michaels Winery: Pinot Noir, Cabernet Sauvignon
Fordham's Brewery: Tavern Ale, Harvest Ale, Helles Lager Dogfish Head Brewery: Punkin Ale, Shelter Pale Ale
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