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August 2010 St. Michaels’ 208 Talbot Turns Locavore: Chef Brendan Keegan Teams Up with Homestead Farm to Host 4th Annual “Field to Fork” Dinner
4-Course Al Fresco Farm-side Dining Experience to Include Private Behind-the-Scenes Homestead Farm Tour with Owners Alison & Luke Howard & Book Signing with ‘Dishing Up Maryland’ Author Lucy Snodgrass
(ST. MICHAELS, MD) – On Saturday, September 18th, award-winning Chef Brendan Keegan of critically acclaimed 208 Talbot (208 Talbot Street; St. Michaels, Maryland; 410-745-3838; www.208Talbot.com) will bring his culinary expertise and love for localvores straight to the farm as the featured chef at the 4th Annual “Field to Fork” Dinner hosted at Homestead Farm in Millington, Maryland. Guests are invited to join Chef Keegan, Homestead Farms Inc owners Luke and Alison Howard, and Dishing Up Maryland author Lucie Snodgrass for a decadent four-course dinner, farm tour and book signing. Staged in the farm’s rustic fields, guests will experience a quintessential field-to-fork dining experience as Keegan reveals colorful dishes showcasing seasonal produce fresh from Homestead Farm’s fields.
208 Talbot, situated on the Eastern Shore of Maryland in charming historic St. Michaels, is a testament to Keegan’s commitment to Maryland farms and suppliers. Chef Keegan is honored to be assisting Homestead Farms Inc with this event and hopes it serves as a reminder to take advantage of the Eastern Shore growers by supporting the farmers and eating fresh local produce.
“Offering guests fresh, local and seasonal produce has always played a major role in the dining experience at 208 Talbot, so participating in an event like this with this respected farm is a natural fit for me” said Chef Keegan. “Farm-to-table dinners celebrate the journey of food fresh from the farm fields to the mouth, and it’s always exciting to watch as the produce is handpicked right before your eyes, only to be incorporated into one of my dishes just moments later!”
Homestead Farms Inc has been growing the area’s finest organic vegetables since 2002. With a heavy focus on cultivating heirloom varieties, Homestead Farms Inc features a variety of produce including delicious summer squash, red, yellow and purple tomatoes, and eggplant, all of which will be featured on the Field-to-Fork Dinner.
Priced at $55 per person and limited to 100 guests to ensure an intimate dining experience, the evening begins at 6:00 p.m. with a tour of the farm guided by Homestead Farms Inc owners Alison and Luke Howard, and is followed by a seated dinner at 6:30 p.m. For additional information or to purchase tickets, please visit www.freshorganicvegetables.com.
Washington Post writes: "It's Sign-Up Time for CSA Deliveries, Fresh From Area Farms" Feb 6,2008"
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