Let’s Get Fresh dinner

Tuesday, November 14, 7:00 pm to 10:00 pm

Separate fee:  Conference registrants, $45/person; Non-registrants, $75/person. Reservations required.

You are invited to a feast celebrating connections between local farmers and chefs. The Let’s Get Fresh dinner will showcase the region’s seasonal bounty with recipes from chefs who work with local farmers and producers of meats, cheeses, breads and other foods to create their award-winning cuisine in a sustainable way.

Tuesday evening’s menu features the recipes of:

• Dan Barber, chef at Blue Hill at Stone Barns, Pocantico Hills, New York, for Cauliflower Soup
• Executive Chef Andrew Brown of Philadelphia’s White Dog Café, for Pan Crisped Boneless Chicken Breast with Wine Braised Fennel, Roasted Garlic Olive Oil Celery Root Purée, and Smokey Bacon Thyme Jus
• Nate Garyantes Restaurant 821 Market Street Bistro, Wilmington, Delaware, for Carrot Cake Deconstructed
• Beer and spirits provided by Delaware’s Dogfish Head Craft Brewery

Featured speakers of the evening include Blue Hill restaurant co-owner and Stone Barns Center for Food and Agriculture Director of Finance David Barber; Dogfish Head Craft Brewery President Sam Calagione; White Dog Café Foundation’s Fair Food Director Ann Karlen; and Restaurant 821’s Nate Garyantes. Nationally acclaimed for their fine food and support of local agriculture, they will share their perspectives on the benefits of connecting farmers with chefs, consumers and communities.

Stone Barns Center for Food and Agriculture, home to Blue Hill at Stone Barns, is an educational center and farm promoting sustainable, community-based food production. White Dog Café Foundation works “to create, strengthen and connect locally owned businesses and farms….”  Restaurant 821’s “Food Philosophy” states, “Our menus are determined by Mother Nature and by our resolution to support local agriculture, fisheries and viticulture. Our philosophy of food allows these partnerships to inspire our recipes.”