Haskell, of SIW Vegetables in Chadds Ford, will host 16 dinners from July to October this summer, with chefs from Eat Blvck, Musi, and the Pasta Lab making four-course meals with farm-grown produce in a makeshift kitchen outside the barn. And he’s not the only one trying out this strategy.
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His cooks, along with the diners, get a glimpse into the hard work that goes into growing, say, a bag of greens that just shows up in the restaurant kitchen.įor farmer Moynihan, the farm dinner series has a more practical purpose: It’s a way to bring in much-needed funds for his farm. “The great part is having my line cooks-some who have never been to a farm-get to go out and see where some of the ingredients we use come from,” he says. of producing food as cheaply as possible,” Moynihan says. “Our perception of what food should cost is based on a 50 to 100-year trend in the U.S. For Joyce, it’s a great opportunity to get out of the city for a day, to see the fields where the produce and meat he prizes are grown.
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That’s why, starting last summer, Joyce jumped at Moynihan’s invitation to put a decidedly non-urban spin on the old farm-to-table story: by cooking at the farm, with ingredients grown on the farm, for customers who travel to the farm for dinner.