May 16, 2016
Courtesy of Kensington Quarters/PhillyVoice
Floriani corn will be served in a dish at Kensington Quarters' "City to the Edge" dinner.
Restaurant Kensington Quarters will host a dinner May 22 that showcases foods from local farms to promote sustainable eating. A seat is $45 per person for the seven-course meal, which will begin at 4:30 p.m. with a range of snacks. Chef Steve Eckerd and Lancaster's The Field's Edge Research Farm collaborated on the event.
In late May, spring vegetation has yet to sprout and winter stocks are starting to deplete. The dinner Kensington Quarters will serve is an example of what kinds of food are available during this time and how they can be prepared for dinner.
The menu for "The City to the Edge" dinner can be viewed below:
•Farmer Field Guide Snacks -- Asparagus, spring roots, wintered apple, Makataan melon, preserved egg, grains and butter and“Kettle Drum” tea will be available.
•Foraged Greens -- There will be an assortment of wild, cultivated, and neglected greens, shoots, roots, flowers, and herbs.
•Susquehanna Turkey
•“Hairy Potato”
•Nettle Tart -- Floriani corn, snippled beets and goat cheese will make up the tart.
•Proprietary Pot Pie
•PA Dutch Sweets -- Expect flavors of strawberry, rhubarb and violet.
The name of the dinner was chosen to describe the regular trips Eckerd took to the Lancaster farm over the last two years to learn about sustainable crops and farming practices firsthand.
Space is limited for the event; only 60 seats total will be available.
