The sixth annual Farm to Table fundraiser dinner to benefit the Green Teams and Sustainable Organizations of the Mercer County Sustainability Coalition will be held at Terhune Orchards from 5-9 p.m. on Thursday July 20. For the fourth year, Terhune Orchards will collaborate with chefs representing the Terra Momo Restaurant Group. Chefs Marco Santana and Joe Voller from Eno Terra of Kingston, Terry Strong, Tito Campos and Emily Kirstein from Mediterra of Princeton and Manny Perez of soon to open, Albariño in Shrewsbury; will prepare an exquisite five course, seasonal menu highlighting fruits and vegetables grown at Terhune Orchards and other locally produced ingredients. Each course will be paired with wines from Terhune Orchards Vineyard and Winery.
Cocktails and passed appetizers will be served at 5 p.m. Terhune Orchards unique peach slushie made with fruit and wine from the farm is always a crowd pleaser. Dinner begins in the big red barn at 6:30 p.m. A chef will introduce each course and the wine pairings will be introduced by Gary Mount, owner and winemaker of Terhune Orchards.
Throughout the evening Ocean Country Band, a Jersey Shore-based quartet played a mix of country, bluegrass, and rock cover songs. At the end of the night each guest will go home with a bag brimming with produce grown at Terhune Orchards and a commemorative recipe booklet that includes the menu items for this evening’s special dinner.
Donations from the event benefit the Green Teams and Sustainability Organizations of Mercer County which work together to promote sustainability in the towns of Mercer County. Tickets are a donation of $100 per person, $150 per couple. They are available online now.
Farm to Table Dinner Menu
Hors d’Oeuvres:
Green Tomato Gazpacho with Wildflower Honey
Sweet Jersey Corn Arancini, Local Cheese & Red Pepper Coulis
Goat Cheese Stuffed Figs Wrapped in Prosciutto
Crostini with Grilled Peaches & Opal Basil
First Course:
Tomato Tartare with Balsamic Vinaigrette & Whole Grain Mustard Aioli
Second Course:
Fennel Spiced Pork Belly with Pickled Cherries, Fennel-Kale Slaw & Smoked Cornbread Croutons
(Vegetarian Option: Grilled BBQ Zucchini)
Third Course:
Duck Confit with Farro, Corn & Nectarines
(Vegetarian Option: Grilled Trumpet Mushroom)
Dessert:
Buttermilk Panna Cotta with Peach Compote, Blackberry Jam
and Brown Butter Cake
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