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Farm to Table

Farm to Table

Throughout 2017 Hudson Farms will host a series of locally sourced Farm to Table Events. 
Each dining experience will be designed around the focus of seasonality and will be uniquely crafted by a Guest Chef.
Taste the difference in your dinner with freshly harvested produce while attending our farm to table event.

While dining under the newly constructed, three-sided covered deck, guests will overlook a winding gravel pathway that leads to the gardens. 
Along the path guests will discover various flowers, the frog pond, rabbits and chickens, as well as, happy little bits of nature all around.

June 24th:Chef Kelly Dail 
Chef Kelly Dial hails from the Southern Coalfields of West Virginia, cutting her teeth and sharpening her knives in her grandmother Verla’s Appalachian kitchen.  Based out of Huntington West Virginia, Chef Kelly is more than a Farm To Table chef, sharing her creations in homes, restaurants, doctors offices and community centers
Through her partnership with Heirloom Mobile, a locally sourced, globally inspired food truck, Kelly is devoted to strengthening a sustainable food system in Southern WV by purchasing food on farm, and selling it to customers in their busy lives
As a board member for The Wild Ramp, Kelly works diligently with local farmers and producers to not only make delicious food more readily available, but to also help grow the local agricultural economy.

Kelly’s mission is simple.  To take real, wholesome food, prepare it simply and tastefully, in a way that can be replicated in kitchens throughout Appalachia.
                                                             
  The menu,                               
  Course one:  Courgette Ribbons with walnut and Dijon.  
            
Course two: wilted greens stuffed ravioli topped with micro greens, shiitake mushrooms, and a carrot reduction. 
                   
 Course three:  cast iron seared trout with a root vegetable haystack and caramelized tomatoes.
                                  
 Course four:  Madagascar vanilla bean sponge cake topped with a lavender honey custard and edible flowers.


July 29th:Chef Oscar Aguilar
August 26th: Chef Mike Costello
September 30th: Carver Students and Chef Thomas Grant


Scroll down for Guest Chef information and Menu options.

Please specify vegetarian option when purchasing your ticket.

These events are private and RSVP only.
Spaces are limited to 50 participants, first come first serve.
Tickets are $60 per person.

Guests may begin to arrive at the farm at 4:30pm
Dinner service will begin at 5:00pm and wrap around 8:00pm

Tickets are non-refundable.



Want to give the gift of a farm fresh meal?
Gift Cards Available!!
We will mail the gift certificate to the purchaser with the discount code

Questions? Email us!
hudsonfarmscsa@gmail.com



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