There’s still time to make your reservation for the July 19 dinner at Griggstown Quail Farm.
Chef David Felton (formerly of The Pluckemin Inn) will use the farm’s poultry and produce, and other local products, to create an elegant multi-course meal under a tent, complete with organic and biodynamic wine pairings from the Wine Library. Chef Christopher Albrecht from Eno Terra is in charge of dessert. Before dinner, there will be a hayride farm tour.
Funds raised go to support Slow Food Northern NJ’s earth stewardship and food justice programs in New Jersey.
The cost is $145, and you can reserve at www.sustenanceevents.com or by calling 908-451-0051.
For more information, email info@sustenanceevents.com.
NJ SPICE 