19 - 01
Black Dirt Feast at Scheuermann Farms
SOLD OUT! Tues, Aug 8, 2017, 6-9pm
Proceeds benefit local food pantries and the Black Dirt Scholarship Fund.
Black Dirt Feast: Each year the Pine Island Chamber of Commerce celebrates the collaboration of local farmers and restaurateurs with its popular Black Dirt Feast. Held in the picturesque fields overlooking the stunning Pine Island landscape as the sun sets over the mountains, this farm to table al fresco affair highlights the true bounty and beauty of the region. Guests enjoy an exquisitely prepared meal that incorporates local produce and foods served on fine china amid relaxing music from area musicians. In the past, the proceeds from this annual fundraiser went to local area initiatives, such as the Chamber’s Beautification Program and Black Dirt Scholarship as well as to benefit community food pantries.
Black Dirt Feast 2017 Menu
Wine, beer and soda, lemonade and iced tea
“Black Dirt Manhattan” a Signature Cocktail from Black Dirt Distillery
Craft Beers from the Pine Island Brewing Company, sponsored by Dana Distributors
Passed hors d’oeuvres from Shawn Hubbell of Amuzae, LLC.
Salad from Heather Kurosz of Pennings Orchard & Farm Market
Cornbread panzanella with smoked corn vinaigrette
Soup from Stephen Ernst of Westtown Fare
Chilled tomato gazpacho, seafood kebab, jalapeño oil, basil oil.
Lemon confit, Micro greens, served in a martini glass
2017 Black Dirt Feast optional vegan menu from Kim Gebelman of The Conscious Fork in Warwick
Vegetarian option: Chilled watermelon gazpacho from our Black Dirt Farm with chunky tomatoes, red bell peppers, cucumbers and fresh herbs with a little kick.
Fish from James Haurey of The Grange
Sashimi Of Yellowfin Tuna, Organic Purslane Salad, Tempura Fried Organic Garlic Scapes from The Kitchen
Garden, Wasabi Aioli, Tamari
Vegetarian option: Baked teriyaki tofu strips over a bed of quinoa with ginger tamari sauce with our signature five spice kale and sesame carrots
Poultry from Tony Sylag of Grappa Ristorante
Chicken Rollantini with Bell & Evans chicken breast stuffed with prosciutto, roasted peppers and asparagus
encrusted with Parmesan cheese, pan fried and served over risotto Milanese in a white wine and lemon sauce
Vegetarian option: Cauliflower steak with sunchoke, parsnip and carrot latkes drizzled with sunflower seed basil pesto and a dollop of
Beef from Erik Johansen of The Iron Forge Inn
Herb & Spruce scented Lowland Farms Beef, Smoked Potato Puree, Buttered Carrots & Pole Beans
Vegetarian option: Roasted balsamic herbed seitan with shallots served alongside horseradish mashed potatoes and braised red cabbage.
Dessert from Jean Claude Sanchez of Jean Claude’s Patisserie
Triple Summer Berry Dessert with Fruit Coulis