Fields to Fork Dinner with DiAnoia's Eatery



Description

~ Sold Out ~
Fields to Fork Dinner

Saturday, October 16th at 5 PM - $135 Per Person
Join us for a relaxing night at the farm. Enjoy a scenic hayride through our fields, live music, and a five-course dinner prepared by DiAnoia's Eatery with our homegrown produce and the Coyne Family Farm's locally raised beef, pork, and poultry. Each dinner course will be paired with a wine selection from our own winery, Passiflora Springs.
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The menu is pre-set and listed below. When checking out, please indicate the dinner selections for your party (Example: 3 Beef & 2 Vegetarian). If your party is purchasing tickets separately, please reach out to Ryan to coordinate your table.
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Flat footwear is recommended for this event, as this is a true farm experience. In case of inclement weather, this outdoor event will be held inside the greenhouse. 
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Please Note: If you have attended one of our previous Fields to Fork Dinners, this experience will be set up differently. From 5-6 PM, Hayrides will take place every 20 minutes with wine and appetizers. We are asking that all guests park at our Pavilion Parking Lot. When arriving at Bedners, follow the Yellow "Fields to Fork Dinner" Signs. 
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For this Covid-Friendly Event, we are selling tables of 2, 3, 4, 5, 6, 7, or 8, that will be socially distanced from other guests.  If you would like to add guests to your table after checking-out, please contact Ryan (info below). This is a 21+ Event.
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Tickets are only available online and are non-refundable.

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Menu - DiAnoia's Eatery 

APPETIZERS
Welcome Bites - Heirloom Tomato Focaccia 
Wine Pairing: Sauvignon Blanc
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1ST COURSE
 Sausage and Peppers, Roasted Peppers, & Marinated Carrot Salad
Marinated Shaved Carrots, Arugula, Pine Nuts, Pesto, Ricotta
Wine Paring: Merlot
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2ND COURSE
Pasta Alla Norma: Casserece, Stewed Tomatoes, Roasted Eggplant, Garlic, & Ricotta Salata
Wine Pairing: Petite Sirah
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3RD COURSE
Roasted Chicken Leg, Bedner's Braised Kale & Beet Greens, Cannellini Beans, Herb Salad
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Salt Baked Beets: Beets Slow Roasted in Salt, Italian Lentils, Taleggio Cream, Herb Salad
Wine Pairing: Sangiovese
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DESSERT
Carrot Cake: Carrots, Beet Caramel, Rosemary Cream Cheese Icing
Wine Pairing: Pomegranate

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Questions?

Contact Ryan Smith at ryan@bednersgreenhouse.com or 740.359.4467

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Bedner's Farm & Greenhouse

315 Coleman Road

McDonald, PA 15057