Heirloom Harvest Barn Dinner

September 22, 2013

The Heirloom Harvest Barn Dinner is a spectacular event that celebrates locally raised heirloom produce while highlighting the connection between farmers, chefs and consumers.

This multi-course dinner is the inspiration and collaboration of local chefs working with beautiful, just-harvested heirloom varietals. By showcasing the talents of these chefs, the tastes of local farms, and the integrity of our local food network, the Heirloom Harvest Barn Dinner increases public awareness of our mission while helping to fund the proliferation and expansion of the existing network.

This year's dinner will be highlighting the beauty of the basics and will be entirely vegetarian. Each course will be paired with beer or wine. Tickets are $100 per person.

Participating chefs include:

Jake Smith & Skye Bonney - Black Birch, Matt Louis - Moxie , Evan Hennessey - Stages, Mike Prete - The Kitchen, Gregg Sessler - Cava, Mark Segal, Ian Thomas - The District, Beach Pea Bakery, Rob Martin - The Oaks, Matt Provencher - Martingale Wharf, Ted McCormack - Blue Moon Evolution, and Evan Mallett - Black Trumpet .

Please let us know if you have any questions about the dinner and we'd be happy to get back to you promptly. We look forward to seeing new and familiar faces at this very special event.

Proceeds from the barn dinner go towards the Heirloom Harvest Project who's mission is to promote regional heritage foods; agricultural diversity; and the connections among farmers, chefs, and consumers in our community. Proceeds will also support the ongoing efforts of local food organizations that promote sustainability. The cost of your ticket is a $100 tax-deductible donation.

For information on the event or Heirloom Harvest Project, or to volunteer, please contact Denise Mallett at denise@blacktrumpetbistro.com.

Thank you, from the Heirloom Harvest Barn Dinner team!