SOLD OUT Autumn Field to Feast Dinner: Featuring Chef Brian Storey

This event is SOLD OUT. Keep an eye on our calendar for future Field to Feast Dinners!

The anticipated Autumn harvest is coming at Rushton Farm and we are celebrating with our friend and neighbor, Chef Brian Storey. Brian has prepared a multi course fall menu featuring fall favorites from the fields of Rushton Farm. We have also teamed up with Chester County’s own Canter Hill Farm for sustainably and responsibly raised meats and Chester County mushrooms from Fungus Aurelious .Guests will gather around the demonstration kitchen bar to enjoy watching Brian cook, ask questions, and discuss why sourcing our food from local, sustainable farms is so important. Brian’s menu ingredients will feature Chester County farms and Rushton Farm.

We will begin the evening with a walk through Rushton Farm, so please dress for the weather and wear comfortable shoes. This dinner is a BYOB event. Soft drinks will be provided. If you have any dietary restrictions please email events@wctrust.org by Monday October 3, 2022. If you are feeling unwell or experiencing Covid-19 symptoms, please stay home and stay well.

MENU

Welcome Snacks: Mini Sour Dough Pretzels, Dijon Mustard, Local Pickles 

First Course: Rushton Farm Salad Greens, Spaghetti Squash, Smokey BBQ Lions Mane, Toasted Walnuts and Rushton Herbs

Second Course: Foraged Ramp Ravioli al Uovo, Duck Egg, Ricotta, Brown Butter and Crispy Blue Oyster Mushrooms.

Third Course: Canter Hill Farm Apple Smoked Heritage Pork Loin with  Golden Raisin Mustarda, Rushton Rainbow Chard, Royal Trumpets and Rushton Butternut Squash Puree

Dessert: Salted Caramel Budino, PA Maple Syrup, cartelized Chestnut Mushroom and Eclat Chocolate Cocoa Nib

(Local farms and producers featured on this menu: Rushton Farm, Castle Valley Mill, Fungus Aurelious Mushrooms, Neighbours Farmstead, Caputo Bros., Canter Hill Farm, Eclat Chocolate

ABOUT THE CHEF

Chef Brian Storey is a Willistown resident and longtime friend of the Trust, having cooked for Barns & BBQ and many of our private events. After graduating from the Culinary Institute of America in Hyde Park, NY Brian worked closely with Susanna Foo and her restaurants in Philadelphia and Atlantic City, Nectar in Berwyn and his own cafe in Gladwyne called String Bean. In recent years, Brian has been a full time private chef in Haverford, PA and assists as a property manager for private homes in Haverford PA, Sagaponack NY, and Miami FL. Brian is a passionate photographer and avid birder. When he’s not in the kitchen or on the road, you can find Brian volunteering on the Trust’s Bird Conservation Committee, leading bird walks at the Trust’s preserves or spending time with his wife Julia and their five year old Great Pyranees Hobie.

ABOUT CANTER HILL FARM

We founded the farm on a simple premise:
Before chemicals, labs and factory farms got involved, God had created a perfect, workable system. We will learn about it, respect it, and we will naturally and successfully be able to be “beyond-organic” in our food supply.

New to farming, we had no pre-conceived ideas about raising animals or vegetables, and sought out farmers across the globe to learn what we did and didn’t want to do. We quickly saw that most food systems raising just one type of offering needed external inputs – fertilizers, corn and sadly – sometimes chemicals and antibiotics. That’s why we raise a variety of animals. Each has been chosen to serve a function for the others. Over the last 10 years, we have grown and in addition to our home-base farm in Malvern, we lease 180 acres of grazing land from old family friends in Lancaster County.  During the summer, we rotate half of our sheep flock through this land, and most of our steers call this land home.    All of the land we graze is 100% free of any chemicals or sprays and we re-plant every other year to manage soil compression, erosion and to preserve a diversity of forage.

You can find Canter Hill Farm products at local farmers markets and pick up directly from their farm in Malvern! For more information please visit their site HERE to enjoy their products at home!

ABOUT FUNGUS AURELIUS

From Chef to Farmer…James Coleman is a career chef, with over 20 years of experience in both the restaurant industry and private sector. He has grown to have a great interest and appreciation in the process of how his favorite ingredients are produced, especially mushrooms. In 2019 he attended “What the Fungus”, a successful mushroom farm located in British Columbia that offers a mentorship program designed to teach people every aspect of a small scale mushroom farm, catering to the local restaurant community. 

Afterward James returned home to Lancaster county where he resides with his wife on a five acre old growth deciduous forest, ideal conditions for the wood loving species of fungi that he enjoys growing. James began building his seasonal operation, “Fungus Aurelius”, in 2020. After constructing a laboratory, colonization room, and a greenhouse specially set up for fruiting mushrooms Fungus Aurelius provides a wide variety of oyster, chestnut, and lions mane mushrooms, and the medicinal reishi mushroom to customers at the Lititz Farmers Market. James sources his mushroom cultures from trusted cultivators, forages the local forests, and sources all of his hardwood growing substrate from his property and local arborists. James hopes you love mushrooms, and if you don’t, he hopes he can change your mind!