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.
Each 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
Guest Chef Robert Lhulier, Robert Lhulier Cuisine
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.