Friday October 28, 2016 from 6:30 PM to 9:00 PM EDT
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Beach Plum Farm 
140 Stevens Street
West Cape May, NJ 08204

Driving Directions 


Roz Johnson 
Beach Plum Farm 
(609) 602-0128 


Beach Plum Farm’s Farm-to-Table Dinners began October 14thwith 40 people enjoying a farm-fresh menu under the stars on a moonlit night by our crackling fire pit.  Chef Todd Phillips used ingredients harvested that day and started with a delicious celery root soup and ended with a butternut squash crème bruleé.  Entrees featured Beach Plum’s hand-raised pork and chicken.  Guests mixed and mingled, sharing not only their bottles of spirits and wine, but also sharing stories before dining family style at communal tables. 

Each menu for the remaining dinners will be curated the same way - based on what is fresh on the farm that week.  The dining experience itself will remain a surprise and will depend on the weather – we might choose to be outside, under a tent, in a greenhouse or in our hand-hewn post and beam Amish barn.   

Our third farm-to-table dinner will showcase the rich southern cooking roots of Chef Jimmy Burton of the Rusty Nail.  Featuring fritters, seafood chowder, fresh baked Southern rolls and cornbread, Southern fried chicken, baked pork pot pie and of course greens - kale, collards and cabbage, this dinner will be down-home cooking at its best.  We are very proud of our hand-raised free-range chickens,  and there is no one that knows how to fry a chicken like Chef Jimmy. Seats are limited, and will sell out, so please click below to reserve...

When guests first arrive, they are greeted by the chef’s choice of hors d'oeuvres. It could be freshly baked flat bread with local cheese and figs or even rabbit rillettes on squash chips. When guests sit down to dine al fresco in the glow of the fire pits or in the warmth of our Amish Barn, they will enjoy a four-course meal with family-style platters piled high with the fruits of the harvest– perhaps pumpkin spaetzle with kale and house-cured bacon, or grilled honey nut squash with herb chimichurri.

The star of our dinner is a featured preparation of Beach Plum Farm’s own sustainably raised heritage turkeys, free-range chickens or our prized Berkshire hogs.  Berkshire pork stew braised with Cape May Honey Porter, carrots, leeks, onions and kabocha squash might be one of your options.  Dinner will be capped off with a sumptuous dessert and coffee service.

All dinners are BYOB.  We invite you to bring your own wines or spirits. Farm-fresh juices and herbs will be provided as mixers to make your own craft cocktails.  Enjoy this night as a time to socialize and tell stories with friends and to share the abundance of our farm’s fall harvest.  Remaining dinners include:

October 28
Chef Jimmy Burton, Rusty Nail

November 4
Chef Matt Crist, The Ebbitt Room

November 11
Chef Jeremy Einhorn, Blue Pig Tavern at Congress Hall

November 18
Chef Todd Phillips, Beach Plum Farm

$75 per person
plus tax and 20% gratuity for a total of $95.25 per person.
BYOB.   Limited to 40 people per dinner.  


Due to the limited seating and advance preparations
required for our Farm-to-Table dinners, all reservations are non refundable.  

If one of our events sells out, please call Roz Johnson at 609 602-0128
to be placed on our waiting list.