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
Cocktails by Duane Sylvestre & Jamie MacBain
Canapes by Vermilion
Smoked Salmon with Caviar cream
Roasted butternut squash with crispy dal
courtesy of Rappahannock River Oysters
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
Chef Hamilton Johnson of Honeysuckle
Heritage Quail stuffed with Fall Squash
Brussels Sprouts with Rabbit Bacon