Farm to Fork Dinner with Vincent’s

Land's Sake Farm

The crew from Vincent’s is pulling on their wellies and heading to Weston for a fabulous mid-summer Farm 2 Fork Dinner at Land’s Sake Farm. Join the crew from the Cambridge neighborhood fave on Friday, August 12th from 5:30 to 8:30pm for a special buffet supper made with veggies harvested from the Land’s Sake fields, including canapes like smoky spiced eggplant dip with cucumber crudites; and marinated summer squash braised in corn mole, served on a tortilla chip with green tomato salsa verde and pepitas; plus mains like chicken thigh, heart, & sausage skewers (spiced thigh, chicken chorizo verde, confit hearts and roasted tomato yogurt). The full menu is below (subject to change). Tickets will be available here two weeks before the event for $100 each and include all your food. BYOB is encouraged, plus there will be fresh, farm-themed in-season fruits and herbs for garnishing your homemade cocktails.

This is a great chance to check out the farm’s brand new barn, get back to the land after being cooped up from Covid, and learn more about the nonprofit community farm that was established in the 1980s to support environmental education programs, food donation programs, and land management. Plus you’ll get to mingle with the Vincent’s chefs to talk about cooking farm-to-table meals while taking in the organic farmstead. Space is limited to around 50 to 75 people, so book a ticket asap, and bookmark Land’s Sake’s events page for upcoming dinners (including an evening with State Park in November).

Farm 2 Fork Dinner (subject to change)

Canapes
Smoky Spiced Eggplant Dip:
with cucumber crudites

Mini BLT:
Housemade Bacon, Cherry Tomato, Leaf Lettuce, Green Chili Aioli, Grilled Bread

Gazpacho:
Tomato & Watermelon, Olive Oil

Marinated Summer Squash:
Summer squash braised in corn mole, on a tortilla chip, green tomato salsa verde, pepitas

Buffet
Chicken Thigh, Heart, & Sausage Skewers:
Spiced Thigh, Chicken Chorizo Verde, Confit Hearts: Roasted Tomato Yogurt

Marinated Tomato Salad:
Red Wine Vinegar, Olive oil, Herbs

Farm Vegetable Salad:
Mix of Land’s Sake Farm Vegetables, Buttermilk Vinaigrette

Broccoli Coleslaw:
Pickled Red Onion, Sweet Peppers

Dessert
Cherry Tomato & Cherry Tart with Crème Fraîche
Sweets to take home

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