You won't believe the menu we have in store for you.

We have a handful of tickets available for the Arcadia Fall Harvest Dinner on Oct. 9. 

One of the truly wonderful parts of the dinner is watching these chefs -- all of whom are profoundly talented -- collaborate to prepare a five-course meal for our guests and supporters. So come on out to the farm on Sunday! (but buy a ticket here first!). You'll feast on an unbelievable spread, your wine glass will never be empty if we can help it, you'll be waited on hand and foot by cheerful plaid-clad volunteers, and best of all you'll be helping 13 military veterans become farmers!  

But first, to whet your appetite... some photos from last year. 

How can you possibly pass this up? 

all photos (donated!) by the talented Molly M. Peterson

Oct. 9, 2016 

Arcadia Fall Harvest Dinner 

to benefit the

Veteran Farmer Program

MENU

Cocktails by Duane Sylvestre & Jamie MacBain

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Canapes by Vermilion 

Smoked Salmon with Caviar cream

Roasted butternut squash with crispy dal

Oysters 

courtesy of Rappahannock River Oysters

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Chef Jesse Miller of Bar Pilar

Yuzu and Mescal-cured Salmon.

Salmon Chips, Ginger-Lime emulsion, Black Rice, Fermented Chilis, Nori, Rice Crisps, Candied Ginger, Cilantro 

Chef Haidar Karoum, formerly of Proof, Estadio & Doi Moi

Korean Sweet Potato Noodles with Maitake Mushrooms

Autumn Vegetables

Chef Hamilton Johnson of Honeysuckle

Heritage Quail stuffed with Fall Squash

Brussels Sprouts with Rabbit Bacon

Chef Harper McClure of Brabo

Grilled Spanish OctopusYuzu Kosho, Kohlrabi Slaw, Shiro Dashi Emulsion

Chef Keith Cabot of Evening Star Cafe

Grilled Brassica

Cured Spanish Mackerel, Pine Nuts, Black Garlic

Smoked Goat

Red Kuri Squash, Pepitos, Yogurt, Mint

Chef Zachary Mills of Wit & Wisdom

 Slow Roasted Pork Shoulder, Gochujang BBQ, Pickled Cabbage

Brown Butter Miso Grits

Chef John Critchley of Brine

"Lamb & Clams"

House-Made Merguez, Harissa, Clams, Country Bread

Chef William Morris of Vermilion 

Grilled Sobrebarriga with chimichurri

Confit Fingerlings, Roasted Peppers, and Onions

Chef Rebecca Clerget of Dog Tag Bakery 

Assorted Pies and Sweet Treats