Field 

FireFly Night at Stokoe Farms

A Unique Field-to-Fork Event at Stokoe Farms 

Join Stokoe Farms for an elegant dinner on July 28th.

Guests will enjoy a four-course field-to-fork dinner in a breathtaking setting with views of the farm.  Light live music and wine tastings will greet you along with seasonal crudite's and passed hors d'oeuvres.  Enjoy a hayride with a brief history of our 206 year old farm.  During dinner our chef and partners will present and discuss details about each course.

We are pleased to be partnerng with Julia K Caters, they have created an inventive and encticing menu that is sure to please. 

FireFly Menu

Hor d'ourves:                                                                                                                   

 -Mini chicken tacos with black bean and corn salsa 

-Goat cheese and blueberry tartletts  

 -Arugula, leeks & heirloom tomatoe mini quiches

-Deviled eggs with maple bacon

-JKC's crudite with yogurt dip

-Seasonal berry salsa and chips                             

 

Arugula, leeks & heirloom tomato mini quiches                                       

Soup Course:                                                                                                             

Bloody Mary gazpacho         

Salad Course:                                                                                                                Blueberry, broccoli and spinach salad with feta                                                         Tomato and buffalo mozzarella with balsamic reduction

Main Course: Served with two full-pour wine pairings

Carving Stations:                                                                                                                     Black Button Bourbon Grilled Pork Tenderloin                                                           Hickory smoked pastured raised turkey from Camen Acres                             Stonehedge Black Angus London Broil with garlic mustard                                     *Served with lemon dill potatoes and sauteed summer squash with sweet onions and thyme

Dessert Course:                                                                                                                Seasonal Berry Custards

The Frank Gordon Trio will be entertaining before and after dinner.  This talented group will help make this a most memorable evening.

Wine and beer will be available for purchase before and after dinner. 

$95 per person.

Register Now!