Beach Plum Farm’s Farm-to-Table Dinners began October 14th with 40 people enjoying a farm-fresh menu under the stars on a moonlit night by our crackling fire pit.  Chef Todd Phillips used ingredients harvested that day and started with a delicious celery root soup and ended with a butternut squash crème bruleé.  Entrees featured Beach Plum’s hand-raised pork and chicken.  Guests loved mixing and mingling, sharing not only their bottles of spirits and wine, but also sharing stories before dining family style at communal tables.

bpf-fall-dinners-3Each menu for the remaining dinners will be curated the same way – based on what is fresh on the farm that week.  The dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside, under a tent, in a greenhouse or in our hand-hewn post and beam Amish barn.

We are delighted to welcome guest chefs from our partner restaurants at the Ebbitt Room, Louisa’s Café, the Rusty Nail and the Blue Pig.  Each chef will collaborate with Beach Plum chef Todd Phillips to create simple, delightful dishes that will highlight the bountiful ingredients picked fresh here on our farm and eaten at their peak.

When guests first arrive, they are greeted by the chef’s choice of hors d’oeuvres. It could be freshly baked flat bread with local cheese and figs or even rabbit rillettes on squash chips. When guests sit down to dine al fresco in the glow of the fire pits or in the warmth of our Amish Barn, they will enjoy a four-course meal with family-style platters piled high with the fruits of the harvest– perhaps pumpkin spaetzle with kale and house-cured bacon, or grilled honey nut squash with herb chimichurri.

The star of our dinner is a featured preparation of Beach Plum Farm’s own sustainably raised heritage turkeys, free-range chickens or our prized Berkshire hogs.  Berkshire pork stew braised with Cape May Honey Porter, carrots, leeks, onions and kabocha squash might be one of your options.  Dinner will be capped off with a sumptuous dessert and coffee service.

All dinners are BYOB.  We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails.  Enjoy this night as a time to socialize and tell stories with friends and to share the abundance of our farm’s fall harvest.  Remaining dinners include:


October 21- SOLD OUT
Chef Honna Riccio, Louisa’s Café

October 28- SOLD OUT
Chef Jimmy Burton, Rusty Nail

November- 4 SOLD OUT
Chef Matt Crist, The Ebbitt Room

November 11- SOLD OUT
Chef Jeremy Einhorn, Blue Pig Tavern at Congress Hall

November 18
Chef Todd Phillips, Beach Plum Farm

$75 per person
plus tax and 20% gratuity for a total of $95.25 per person.
BYOB.   Limited to 40 people per dinner.
Tickets sell out quickly as there are a very limited number of seats. 

Due to the limited seating and advance preparations required for our Farm to Table dinners,
all reservations are non-refundable.

In the event of a sell-out dinner, please call Roz Johnson at 609 602-0128
to be placed on our waiting list.