Our annual Dinner in the Garden is an all-volunteer effort supported by volunteer chefs, volunteer servers, and by donations from our wonderful BRFM vendors.

As you might expect, the menu is creative and delicious. We start with an inventive cocktail (this year’s had ground cherries!) followed by three equally yummy appetizers – all using assorted vegetables from our produce vendors and goat cheese from Caprini Farmstead Creamery.

Next up was an unusual and extremely tasty salad using celeriac and kohlrabi with Romanesco sauce! The corn soup knocked your socks off accompanied by a separate spoon filled with over twenty vegetables and herbs and topped with pickled onions.

The pasta course was potato gnocchi with roasted beets and carrots; and the meat course was slow roasted pork served on a kaleidoscope of colorful vegetables and topped with fennel rosemary popcorn!  The meal was complete with an award winning apple crostada that had everyone raving.

Take a look at the dinner program with full menu including chefs and wine pairings, here. And for a photo gallery from the dinner, click here.

It was a beautiful evening and a special opportunity to appreciate the bounty our vendors brings us each week. If the dinner sounds like a great time to you (and it is), watch for the invitation via email next fall.