Wednesday Night’s Queens Farm Feast: The Menu

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

View Comments ()
|
Email
|
Print

    NEWSLETTERS

    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