Open Saturday & Sunday: Market–8am-5pm, Kitchen– 8am-3pm

Beach Plum Farm’s Fall Farm-to-Table Dinners

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Beach Plum Farm’s acclaimed intimate Fall Farm-to-Table Dinners are back by popular demand and run Saturdays through November 17, 2018.  Celebrate the season as 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.

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!

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.

And this year, end your evening by coming home to Beach Plum Farm with a stay in one of our delightful new cottages and barns. Your Saturday dinner is included in your stay.  Then, we’ll stock the fridge with fresh eggs and meats at turndown in the evening if you’d like, so in the morning you can cook your own breakfast. Or you can stroll over to the main barn where our cooks will prepare a morning meal for all of our guests. Learn more here

As part of Beach Plum Farm’s acclaimed intimate Fall Farm-to-Table Dinner Series, Saturdays through November 17, 2018, we are delighted to announce that we will again be welcoming guest chefs from our partner restaurant, The Ebbitt Room.
Our guest chefs 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.
November 3, Guest Chef Joshua Liwoch, The Ebbitt Room
November 10, Guest Chef Jason Hanin, The Ebbitt Room

6:30 in the Evening
$108.75 per person
includes 20% service charge & tax. BYOB.
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 likely event of a sell-out dinner, please call Christina Albert
at 609 602-0128 to be placed on our waiting list.