Chef Ari Miller, the owner of Musi BYOB in Philadelphia, is returning to SIW Vegetables for a ‘field to fork’ farm dinner on Wednesday, August 31st at 6 p.m. Using fresh, seasonal vegetables grown on the farm, Miller and his team will be cooking and serving dinner in the barn at Hill Girt Farm at 4317 Creek Road in Chadds Ford, PA.
The menu consists of Watermelon with feta and herbs; Fire Salad with corn, radish, baby bell peppers, raw tomato, buckwheat pita, and garum vinaigrette; Charred Eggplant & Roasted Onions; Cucumber, Cantaloupe & Hot Peppers with cool yogurt; Fig Leaf-Wrapped Pork; and Sunflower Oil Cake & Smoked Cream with fig jam and peaches.
“The primary objective is to use as much farm produce as possible, and we’re grilling over the farm’s wood, which includes their fig branches and grape vines,” said Miller. “This is my fifth year cooking on the farm, and it’s always a great time. I love the atmosphere and being able to use ingredients grown right there on the farm. I’m looking forward to getting back there.”
SIW Vegetables, open daily from 9 a.m. to 6 p.m. when in season, grows a large variety of old-fashioned and newfangled vegetables, fruits, and flowers on their family farm in the scenic and fertile Brandywine River Valley. Their BYOB field-to-fork dinners are hosted throughout the season, as chefs feature beautiful ingredients to prepare exquisite dishes for guests to savor in a family-style setting using just-picked produce in an idyllic setting.
Upcoming dinners include Dan Tagle of Dan Tagle Cuisine (September 7), Tyler Akin of Le Cavalier (September 14), Josh Taggart of Mae’s West Chester (September 21), Gerald Allen (September 28), Michael Dibianca of Ciro Food and Drink (October 4), and Matthew Buehler of Cicala at the Divine Lorraine (October 12). Learn more and purchase tickets to the dinners at https://bit.ly/3vtBNrT.
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