On Sunday, October 11th, 2020 from 4-7pm, the Josie Porter Farm hosted a 4 course, farm-to-table dinner featuring an array of farm-sourced foods paired with locally crafted beer and hard cider with live music throughout the night.

 

The Food:

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Pulling from the bounty of Josie Porter Farm and their family of growers and producers, chefs Mehgan Carrega and Rosedanie Cadet have designed a well-rounded and artisanal menu (found below), showcasing the late season harvest and the spirit of Oktoberfest celebrations. The four courses will consist of soup, small plates/tapas, main course, and dessert - all organic, sustainably sourced, and gluten free (with the exception of dessert.)

 

The Beer and Cider:

 

Each course has been carefully paired with a select craft beer or hard cider with the help of the brewmasters at Downriver Brewing Co. and Banters Hard Cidery of Stroudsburg, PA. This 5 oz. pairing of beer or cider per course is included in the cost, with additional crowlers and cans available for purchase from Downriver.

 

The Music:

 

Josie Porter Farm’s Jackie Dudley and accompanist Brynn Withey will kick off the evening with an assortment of classical trumpet and piano duets, and then SheilaMark, who performs with a Sano accordion that sounds like no other, will play a mix of Jazz, Blues, Rock, Zydeco and of course German music.

 

Tickets:

 

Price per person is $70. A total of 30 tickets will be available to allow for safe social distancing and a more intimate dining experience. Tickets are sold on a first come/first serve basis, and are not secured until payment is processed.

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Physical tickets will be for sale at the Josie Porter Farm store during their business hours:

Wednesdays from 3-6pm
Fridays from 2-6pm
Saturdays from 9am-3pm

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And if still available, at the Open Air, Open Mic event on Wednesday, October 7th from 6-10pm in the farm store.

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To place your ticket order over the phone with a credit card, please call the farm store during their regular business hours at (570) 992-5731.

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At the time of purchase, please include all members of your party (including yourself!), and indicate how many members of your party would like the vegetarian option vs. the meat option.

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Masks must be worn upon entry, until seated, and whenever guests leave their table. Thank you for your cooperation.

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Tables will be carefully spaced at least 6 feet apart to ensure a comfortable and safe dining experience, and you will only be seated with members of your own party.

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This is a rain or shine event with outdoor, covered tables near the stage in the wide open, serene setting at Josie Porter Farm, nestled in beautiful Cherry Valley.

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Farm tours and meet and greets with the farmers at Josie Porter Farm and the chefs will take place throughout the evening.

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Event curated by Kenneth Hatt and Brittney Coleman, hosts of the Open Air, Open Mic at Josie Porter Farm.

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The Menu:

 

Soup Course:

 

Creamy Potato Soup Topped with Grilled Cider Soaked Golden Apples topped with Cheddar Cheese (optional)

 

Pairing: BÖN Hard Cider – “Just as it's name implies, this cider is DRY. Our traditional, English style cider features champagne like qualities and a nice, crisp finish.”

 

Tapas Course:

 

Bavarian Radish Salad with Watermelon radishes and Garlic Vinegar on a bed of Mizugula

Potato Pancakes featuring 3 varieties of potato

Red cabbage sauerkraut

Beer Bratwurst or Tofu with Mushrooms

 

Pairing: Doom Kisses Barleywine – “Brewed with Pale Malt, Caramunich and flaked oats, this wine-strength beer is hopped with Cascade, Centennial, and Columbus hops and boasts a rich copper color.”

 

Entrée:

 

Your choice of one entrée:

Banters fire roasted amber ale chicken with apple glaze

Or

Portabella mushrooms topped with delicata squash, beer marinated tofu with apple glaze

 

Beet and squash slurry

Grilled Purple Potatoes

 

Pairing: Oktoberfest American Marzen – “Made with a combination of Pale, Biscuit, Caramel, & Honey Malts, our Americanized version of this classic German style is hopped with Cascade, Crystal, & Columbus hops. Complex malt character with bread and biscuit-like flavors, balanced with a subtle toffee-like sweetness.“

 

Dessert Course:

 

Apple Strudel (contains dairy)

Black Forest Cake (vegan)

 

Pairing: Wizard Skull Caramel Coffee Stout