Wednesday Night’s Queens Farm Feast: The Menu

This Feast in the Field summer farewell meal includes cretons. Cretons?

By Elizabeth Bougerol
|  Tuesday, Sep 14, 2010  |  Updated 11:00 AM EDT
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Wednesday Night’s Queens Farm Feast: The Menu

thesundaynightdinner.com

If you haven’t been to one of this summer’s dinners on – and prepared with fare grown and raised on -- New York City's oldest working farm, the Queens County Farm Museum, here’s your last chance. Forking Fantastic! author Tamara Reynolds will cook up the following menu and serve it to you under the stars:

Cretons with Pickled Baby Fennel, Red Onions & Toast

Farm Greens with Beets & Candied Bacon

Watermelon, Tomato & Basil Panzanella

Slow-Cooked Pork Shoulder with Rosemary & Sage
served with
Kohlrabi and Leek Remoulade
Bulgur Pilaf with Herbs
Wilted Kale with Fried Eggs & Garlic Confit

Honey Ricotta Cake with Plums

Pork, veg, eggs, and even the honey are all from the farm—can’t get more locavore than that. Cretons, by the way, are Quebec’s answer to pork rillettes. Who doesn’t need some Queens-bred cretons in their life?

Farewell, Summer! Feast in the Field

Wednesday, September 15, 5-9PM

$80/pp, tickets here; BYOB

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