For Immediate Release:
Come celebrate the autumn harvest at a four-course farm-to-table dinner to benefit Slow Food Northern NJ’s urban farm and school garden fund.
Sylvia Becker and Daniel Stein of Wild Honey Catering will prepare a meal of fresh produce and meats sourced from local farms. The event will be held on Saturday, Oct. 29, 2016 at Van Vleck House and Gardens, 21 Van Vleck St., Montclair, NJ, from 6:30 p.m. to 10 p.m.
Tickets are $80 per person for Slow Food members, $85 per person for non-members. BYO wine or beer. Vegetarian options are available. Please indicate any dietary restrictions no later than Oct. 24, 2016 on the event’s questionnaire when buying your tickets at https://www.brownpapertickets.com/event/2601816. (Menu details below.)
Slow Food Northern New Jersey’s urban farm and school garden fund helps supply fresh, organic vegetables to low-income residents of Newark and Jersey City. Our current projects include organic vegetable gardens at Jersey City pre-schools serving low-income families; and an urban farm in the South Ward of Newark, the SWAG Project, which runs two organic vegetable gardens, partners with area schools on educational programs and runs a farmers’ market that offers organic produce to the public at below-market prices.
Slow Food Northern New Jersey is one of 175 Slow Food chapters across the country. We support local farmers, ranchers and fishers. Our mission is to counter the effects of a destructive industrial food system by advocating for food that is good, clean and fair:
GOOD: Our food should be tasty, seasonal, local, fresh and wholesome.
CLEAN: Our food should be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare, without harming human health. We oppose the use of synthetic chemicals and genetically engineered crops.
FAIR: Our food should be affordable by all, while respecting the dignity of labor from field to fork.
For more information, visit www.slowfoodnnj.org
Menu for Van Vleck House, Sat. Oct. 29
Breads and organic olive oil for table
Seasonal Fall Salad
Roasted acorn squash wedge with ancient grain pilaf and lentils
Coffee and Tea
Click on images to enlarge: