Worden Farm Field Notes: March 6, 2018

You are invited to join us in celebration of the season’s organic harvest at the Sunday Brunch and Field Stroll on March 25, 2018, 11 AM – 1 PM, in the Veggie Pavilion Barn at Worden Farm. The menu is veggie-forward and prepared by Modern Events with Worden Farm’s organic vegetables. Reserve your seats now at wordenfarm.com.

 

BRUNCH MENU

Signature Cocktail

The Modern Mai Tai | A New Twist on an Old Classic; Fresh Juices & Alligator Bay Rum

Farm Table Noshes
Oven Dried Green Bean, Kale, Kohlrabi and Summer Squash Chips | Creamy Caramelized Fennel Dip
Steamed Cabbage Wrapped & Local Gulf Shrimp Dumplings | Tomato Herb Confetti and Sweet Carrot Drizzle

First Course (individually plated)
French Onion Soup | Sweet Onion Toast, Shaved Radish , and Parsley

Family Style Brunch
Radish Three Ways Tartine | Camelot Ciabatta Bread, Homemade Herbed Ricotta and Dill Oil
Homemade Farfalle Pasta Served Two Ways | Kale Walnut Pesto and Wood Fired Eggplant and Sweet Pepper Sauce

Dessert (individually plated)
Sweet Beet Brunch Cake | Butter Beet Icing |Crispy Sweet Beet Chips

Coffee

 

After the brunch, guests are invited on an informative field stroll led by Chris Worden, Ph.D.

 

Sunday Brunch Table.jpg

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