The scent of spring is in the air, so it must be time for Beach Plum Farm’s Spring Farm-to-Table Dinners. Chef Todd Phillips uses early spring ingredients harvested that day for his menu- a unique experience each week. Look for a something especially fun on St. Patrick’s Day.
You’ll love mixing and mingling around the crackling fire pit on a cool spring evening, sharing not only your bottles of spirits and wine but also sharing stories before dining family style at communal tables.
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.
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 bounty of our farm’s early spring harvest.