A Philadelphia-based trio of musicians is joining a Philadelphia-based trio of chefs for an evening of food and music, as Aron Magner, the frontman of SPAGA and the keyboardist for The Disco Biscuits, is teaming up with some of Philly’s best culinary minds for the third installment of “Taste in Music,” a multi-disciplinary experience where food and music intersect.

Using fresh, seasonal vegetables grown at SIW Vegetables, the special field-to-fork dinner will be held at Hill Girt Farm at 4317 Creek Road in Chadds Ford, PA on Wednesday, June 29th at 6 p.m., with a gathering and cocktail hour beginning at 5 p.m.

Tickets for the BYOB event, which is held in the farm’s historic 1600s-era renovated barn, are on sale now. The dinner will feature community seating, but accommodations for larges parties to sit together can be made in advance.

Joining Magner and his band will be three top Philadelphia chefs, including the twice James Beard-nominated Randy Rucker (River Twice), Yehuda Sichel (Huda), and Mikey McCann (Dizengoff).

The family style dinner will include a menu of raw radishes and grilled cucumbers, hummus with Golden Ossetra caviar and mushroom XO sauce with grilled pita and sourdough, grilled summer squash baba, smoked potato salad, tartare of beef with egg yolk marmalade and fried potatoes, glazed pork ribs, chargrilled birds, and much more. For dessert, guests will enjoy a strawberry tart with whipped cream, basil, and unripened peach caramel.

As dinner winds down, SPAGA, which also includes local jazz phenoms Jason Fraticelli on upright bass, and Matt Scarano on drums, will take the stage for a full set of music on the farm.

“Taste in Music began as an exploration of the confluence between food and music,” said Magner. “Chefs listen to their favorite musicians to get them through long days of prep and cooking, and restaurants curate playlists to pair with their dining experience. Chefs have grown in status to become their own type of rock stars. Exploring this further, I’m curious about our mutual creative processes, how we improvise in our respective art forms, and how a kitchen is like a band, moving in sync with each other and anticipating each other’s moves. Making music with a band is about collaboration, and Randy, Yehuda, and Mikey are all rock star chefs with an intense passion for music. The mind of a chef is not that much different than that of a musician.”

Other chefs featured in the upcoming Taste in Music series are:

Chef Jezabel Careaga of Jezabel’s, Chef Khoran Horn of Guardhouse, Ari Miller of Musi, Chef Dan Tagle of Dan Tagle Cuisine, Chef Tyler Akin of La Cavalier (Wilmington), Chef Michael Dibianca of Ciro Food and Drink (Wilmington), Chef Matthew Buehler of Cicala at the Divine Lorraine, and Chef Josh Taggart of Mae’s (West Chester).