Our nature preserves are open to the public 365 days per year from sunrise to sunset, providing natural places that offer peace and respite for all. Willistown Conservation Trust owns and manages Hartman Meadow, Ashbridge, Kirkwood, Kestrel Hill and Rushton Woods Preserves. We maintain these lands to preserve and enhance … Learn more about our nature preserves.
Postponed! Field to Feast Dinner: 50 Mile Menu featuring Chef John Alff of Vesta Kitchen
* * This event has been postponed * *
Please keep an eye on our calendar for the the new date and more culinary experiences!
Chef John Alff is back for another 50 Mile Menu featuring our region’s freshest summer harvest, all from farms and producers within 50 miles of Willistown. We will begin the evening with a sunset walk through Rushton Farm to discuss regenerative farming practices and how the farm is supported by the wildlife that inhabit Rushton Woods Preserve. We will return to the Rushton Conservation Center for a delicious, multi-course Middle Eastern inspired summer menu!
MENU
Mezze for the Table: Crispy Chickpeas, Blackened Baba, Hummus, Spiced Beef, Garlic and Za’atar Pita, Crudite
First Course: Amba Glazed Red Snapper, Roasted Cauliflower, Muhammara (red pepper dip), Pickled Onion
Second Course: Lamb and Chicken Kabobs, Zucchini and Tomato Tabouleh with Grilled Halloumi Cheese, Aleppo Almond Green Beans
Dessert: Urfa Pepper Grilled Peach, Frozen Honey Yogurt, Green Lion Bread Granola, Rushton Farm Mint
A FEW DETAILS
Please wear comfortable attire and footwear for a walk through Rushton Farm. This is a BYOB event, soft drinks will be provided. If you have any dietary restrictions or allergies please email events@wctrust.org by Monday July 11, 2022. If you are feeling unwell or experiencing Covid-19 symptoms please stay home and stay well.
ABOUT OUR CHEF
John grew up in Bucks county, PA and discovered his love of food at a young age throwing pizzas and making cheesesteaks at a local pizza shop. In 2012, John joined Percy Street BBQ in Philadelphia, PA, which was part of the Cook/Solo restaurant group at the time. Despite Percy Street’s seemingly casual food, Executive Chef Erin O’Shea’s approach and attention to detail gave John a new perspective on cooking. In an effort to expand his experience, John went to work for Marcie Turney and Valerie Safran at Barbuzzo Restaurant in Philadelphia. There John worked extensively with handmade pastas and pizzas, and assisted in the opening of two new restaurants in their group. For a time John also worked at Root Restaurant in the Fishtown area of Philadelphia. John then took some time off to raise his three children and continued experimenting at home with pasta, pickles, and charcuterie. In 2018, John went to work at St. Peter’s Bakery in St. Peter’s Village, PA to learn the intricacies of bread baking.
In 2018, John decided the time was right to open his own business, creating Vesta BBQ & Catering with little more than a tent, a couple of folding tables and the smoker attached to the back of his car. During the pandemic, Vesta had to evolve with John’s need to focus on his family and the decline of in-person events. Out of that uncertainty Vesta Kitchen has emerged, providing small batch sauces and other pantry items to local stores and restaurants and continuing to cater local events as the effects of the pandemic fade.
In 2018, John decided the time was right to open his own business, creating Vesta BBQ & Catering with little more than a tent, a couple of folding tables and the smoker attached to the back of his car. During the pandemic, Vesta had to evolve with John’s need to focus on his family and the decline of in-person events. Out of that uncertainty Vesta Kitchen has emerged, providing small batch sauces and other pantry items to local stores and restaurants and continuing to cater local events as the effects of the pandemic fade.
