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Chefs Picks at Crop Foundation’s Harvest Dinner

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Christy Fleming
Christy Fleming
The managing editor of TownSquareDelaware.com, Christy Fleming also supports a variety of non-profit initiatives in Delaware. Her background includes positions in public relations, advertising and journalism.

The grounds of Historic Penn Farm looked radiant in the late afternoon on September 24th, when The Crop Foundation and Delaware Greenways kicked off their third annual Harvest Dinner. “Farm 101” began outdoors, with farm fresh cocktails, appetizers and the opportunity for guests to explore the farm, perch themselves on a John Deer tractor or learn about bee colonies and honey making.

Guests were then invited inside the beautifully lit barn for a grazing sort of meal which included a savory honey and egg custard in an egg shell with chicken confit and a homemade charcuterie board with Capicola cured meet, pate, pork and whiskey terrain and incredible goat cheeses from Yellow Springs Farm in Chester Springs, PA.

Dinner included neo-traditional tortillas filled with chicken, pork, veggies like spinach and beet.  Harvest Table offerings included several seasonal roasted vegetables on their own, mixed with sticky rice or on a bed of a mixed greens salad.

Chefs Dwain Kalup of Domain Hudson, Andrew Freeley of SoDel Concepts, and Taylor Payton of Eclipse Bistro all contributed their craft and expertise to the event. And a team of about a dozen students from William Penn High school’s culinary program supported each of these chefs with food preparation and serving responsibilities.

The Farm 101 fundraiser supports academic scholarship programs for students who graduate from the William Penn culinary program and dream of becoming professional chefs.

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