10/5/16

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
-
Canapes by Vermilion 

Smoked Salmon with Caviar cream

Roasted butternut squash with crispy dal

Oysters 
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
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





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