The team at Farmer’s Apprentice is pitching in to help a nearby farm and supplier, Shalefield Organic Gardens, raise the funds to rebuild damages incurred from the February blizzard by hosting a benefit dinner on Monday, May 1.
Our restaurant will be donating 75 per cent of the proceeds from the evening — which features seatings at 6 p.m. and 8:30 p.m. and a menu comprising ingredients sourced primarily from Shalefield — to farm owners Brian Patterson and Yolanda Versterre as they work to get things growing for the 2017 summer season and beyond.
The evening features a multi-course menu with accompanying wine pairings, graciously donated by Lock & Worth Winery, Meyer Family Vineyards and Haywire Winery.
Monday, May 1, 2017
Seatings at 6:00pm and 8:30pm
. . . . . .
Sorrel Gazpacho, Frozen Sorrel, Yogurt
Asparagus, Pine Hollandaise
Slaw of Kohlrabi, Smoked Cod, Lemon, Tarragon
Red Fife and Einkorn Sourdough, Caramelized Onion Butter
Halibut, Endive, Lemongrass, Mussel Broth
Shiitake Mushrooms, Dandelion, Canadian Quinoa
Rhubarb, Elderflower, Yogurt
. . . . . .
Tickets are available via Eventbrite for $99 per person plus tax, gratuity and ticketing fees. Tickets include a multi-course menu with wine and beverage pairings. As Farmer’s Apprentice prides itself on placing a premium on the availability and seasonality of all ingredients, the dinner menu is subject to change. All sales are final.