First Annual "Virtual"
Farm-To-Table Dinner:
L.E.A.F. Harvest Hoedown
SEPTEMBER 13, 2020
Lewis Educational Agriculture Farm (L.E.A.F.) is excited to
announce its First Annual “Virtual” Farm-to-Table Dinner!
Guests receive a bag chock full of all sorts of goodies: all the ingredients for a five-course meal, featuring L.E.A.F. produce; step-by-step recipes; instructional videos by local chefs; the L.E.A.F. cookbook; a chef's apron;
a bottle of wine; a special bar of goat soap from Bradley Mountain Farm; special offers and more – making this a truly unique
and exciting event!
Click here to purchase tickets.
Our Menu:
each goodie bag serves 2
APPETIZER:
L.E.A.F.'s Chef Dan Varano presents
Grilled Corn Salsa with Pita Chips
SOUP:
Chef Chris Conlon from Smokin’ with Chris presents
Eggplant, Tomato, Roasted Red Pepper Bisque
SALAD:
Chef Rick Bovino from Back 9 Tavern presents
Roasted Apple and Goat Cheese Salad with Honey-Thyme Vinaigrette (provided)
ENTRÉE:
each entrée includes with a bottle of wine of your choice,
courtesy of Worldwide Wine & Spirits
Please choose one at checkout:
Chef Ashley Malloy from Paul Gregory’s Bistro presents
Pork Tenderloin with Apple Chutney
Chef Rick Bovino from Back 9 Tavern presents
Breaded Chicken Cutlet topped with Baby Greens,
dressed with a Citrus Vinaigrette (provided)
Chef Mike Truss from Craft Kitchen presents
Vegetarian Entrée Quinoa and Vegetable Stuffed Green Pepper
SIDES:
Chef Chris Conlon from Smokin' with Chris presents
Sautéed Green Beans, Shallots and Roasted Tomatoes
Chef Rick Bovino from Back 9 Tavern presents
Focaccia Bread with Garlic and Rosemary
Chef Ashley Malloy from Paul Gregory’s Bistro presents
Roasted Red Potatoes
DESSERT:
Rogers Orchards and Chef Patty Boissonneault present
Rogers' Orchards Apple Crisp
All proceeds go to the Lewis Educational Agriculture Farm (L.E.A.F.).
L.E.A.F. is a 501(c)3 non-profit organization.
SCHEDULE /
3-5 PM
Saturday, September 12
Goodie Bag Pickup
at 65 Blueberry Lane, Southington, CT 06489
(the barn at the end of the cut-de-sac)
3-4 PM
Sunday, September 13
Chef Q&A
Thank You to Our Sponsors
The
Knight Family
