Open Saturday & Sunday: Sat: Kitchen & Market: 8am-8pm.
Sun: Kitchen 8am-3pm; Farm & Market: 8am-5pm.
Friday Farm-to-Table Dinners: 6:30pm

Beach Plum Farm’s Fall Farm-to-Table Dinner Series

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Beach Plum Farm’s acclaimed Friday Farm-to-Table Dinners are back by popular demand.  You might dine under the stars on a moonlit night by our crackling fire pit, or in our hand-hewn Amish barn.  Or even in one of our fields.  The location is a surprise! Chef Todd Phillips uses ingredients harvested that day. He might start with a silken celery root soup and end with a butternut squash crème bruleé.  Entrees might feature Beach Plum’s succulent sustainably-raised heritage pork and poultry.  Guests will mix and mingle, 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 Friday farm-to-table dinners will be curated the same way – based on what is fresh on the farm that week.

We are delighted to welcome guest chefs from our partner restaurants at the Ebbitt Room, the Rusty Nail and the Blue Pig Tavern.  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.

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.

Click the links to reserve.

Chef Todd Phillips, Beach Plum Farm
October 13th

Guest Chef Robert Lhulier, Robert Lhulier Cuisine
SOLD OUT

Guest Chef Jimmy Burton, The Rusty Nail
October 27th

Guest Chef Jason Hanin, The Ebbitt Room
November 3rd

Guest Chef Adam Bowen, Congress Hall
November 10th

Guest Chef Jeremy Einhorn, Blue Pig Tavern
November 17th

6:30 in the Evening
$80 per person
plus 20% service charge & tax
for a total of $102.60 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 Mike Stango at 609 602-0128
to be placed on our waiting list.