I recently experienced a totally memorable farm-to-plate VIP evening at the breathtaking Donaldson Farms, a 500+ acre, working, family-owned-and-operated produce farm. The event included a hayride to the fields where we harvested fresh ingredients that we then brought back to well-equipped outdoor kitchens. Once in our own kitchen, each pair of guests received a hands-on cooking lesson from Chef Eric LeVine of Morris Tap & Grill in Randolph. After we finished cooking and grilling, we sat and ate as a group, next to a field of strawberries and under a sea of twinkling lights.
Our farm-to-table menu featured the following:
- Sides: mixed green salad, cantaloupe and lime salad
- Main: pork loin, chorizo with zucchini
- Dessert: raspberry lemon curd tartlet
This fun concept kicks off an eight-week culinary series where up to 24 participants can take part in this harvest, cooking, and dining experience.
Participants are asked to arrive at the farm by 6:30 p.m. A different seasonal and delectable menu has been created for each event in the series. Access the event calendar to view upcoming menus. To ensure ingredients are as fresh as possible, sides, herbs and other menu items may be substituted due to current crop and weather conditions, however the main portion/proteins will not change.
Events are all on Wednesdays at 6:30 p.m. The schedule is as follows:
- July 27
- August 3
- August 10
- August 17
- August 24
- August 31
- September 7
The rain-or-shine events are held in a beautiful tent on the farm. Dinner is casual and guests should dress appropriately in order to be comfortable harvesting ingredients from the fields and cooking outdoors.
The events each cost $115.00 per person. Please notify Donaldson Farms ASAP if you need to cancel your reservation. These are limited seating events that are often times wait-listed. (No refunds will be given within 72 hours prior to event.)
358 Allen Road
908-852-9122, press ‘2’ for events