Field & Spoon, a series of dinners at local farms, is being held to benefit ReRootEd, a program of Seacoast Local. The first dinner will be at Tuckaway Farm in Lee, NH, on Sunday, June 3rd, at 4:30 p.m. Mark Segal, the executive chef at The One Hundred Club in Portsmouth, will be joined by guest chefs Lydia Shire and Alex Pineda. Reserve early and save $20 off ticket prices!
Field & Spoon Local Farm Dinner: Tuckaway Farm
Tuckaway Farm, Lee, NH
Seacoast Local – ReRootEd
Sunday, June 3, 2012
4:30 – 7:30 p.m.
Tickets: $110 per person ($20 early bird discount; additional discount for tables of 8.)
Join us for a cocktail hour, farm tour, and gourmet dinner at Tuckaway Farm in Lee, N.H., featuring Mark Segal, executive chef at The One Hundred Club in Portsmouth. Guest chefs include Lydia Shire Boston, M.A. and Alex Pineda, Waterhouse restaurant, Peterborough N.H. Cocktail hour and farm tours begin at 4:30 p.m., dinner is served at 5:30 p.m. Tickets are $110, all inclusive, including tax and gratuity. Event held rain or shine. The farm dinner serves as a fundraiser for ReRootEd, the Seacoast Local program that expands the role of food in building our local economy. Reservations required.
Additional dinners in the series include:
July 29—Osprey Cove, Madbury, NH—Chef/Owner, Ken Young, Young’s Restaurant, Durham NH
August 5—Coppal House Farm, Lee, NH—Chef/Owner Christopher Lund, Christopher’s Third Street Grill, Dover NH
August 12—New Roots Farm, Newmarket, NH—Chef Jake Smith, The Black Birch, Kittery ME
August 25—Hurd Farm, Hampton, NH—Chef Ben Hasty, When Pigs Fly, Kittery ME
For more information or to purchase tickets to this or other dinners in the series, click here.
For more information: www.seacoastlocal.org
Read about Field & Spoon and ReRootEd at SeacoastOnline >