Old MacDonald had a farm.
Ee-eye-ee-eye-oh.
And on that farm he had... well, he had jack, if we’re being honest. Horses. Cows. Chickens. Boring stuff.
You’re looking for the kind of farm with papayas. And fields of sugarcane. And a huge tiki hut that’s housing a lavish multicourse feast...
Meet Farm Meal at Three Sisters Farm, an intimate dinner held on a working farm using ingredients grown within arm’s reach, accepting reservations now for Fridays and Saturdays starting October 13.
So this is one of those farm-to-... farm-table dinners. Helmed by a New York chef, with ingredients from a five-acre Homestead field and running until May (ideal eating-in-the-middle-of-nowhere season).
Start with a reservation (it’s required). For two. And when the time comes, you’ll make your way to a massive two-story, grass-thatched tiki hut (what, you were expecting a barn?). There, you’ll find rustic wooden tables lit by glowing lanterns. BYOB wine will flow (assuming you brought). Dishes of fragrant, freshly picked foodstuffs (think sorrel and Brandywine tomatoes) will be passed. And when all is said and done, you’ll be treated to a tour of the grounds.
No, that doesn’t count as dessert.
Ee-eye-ee-eye-oh.
And on that farm he had... well, he had jack, if we’re being honest. Horses. Cows. Chickens. Boring stuff.
You’re looking for the kind of farm with papayas. And fields of sugarcane. And a huge tiki hut that’s housing a lavish multicourse feast...
Meet Farm Meal at Three Sisters Farm, an intimate dinner held on a working farm using ingredients grown within arm’s reach, accepting reservations now for Fridays and Saturdays starting October 13.
So this is one of those farm-to-... farm-table dinners. Helmed by a New York chef, with ingredients from a five-acre Homestead field and running until May (ideal eating-in-the-middle-of-nowhere season).
Start with a reservation (it’s required). For two. And when the time comes, you’ll make your way to a massive two-story, grass-thatched tiki hut (what, you were expecting a barn?). There, you’ll find rustic wooden tables lit by glowing lanterns. BYOB wine will flow (assuming you brought). Dishes of fragrant, freshly picked foodstuffs (think sorrel and Brandywine tomatoes) will be passed. And when all is said and done, you’ll be treated to a tour of the grounds.
No, that doesn’t count as dessert.
