From Field to Fork
A Summer Crop Dinner at Verrill Farm

Tuesday, August 14, 2012; 6:30 pm - 9:00 pm 

Join fellow alumni for a one of a kind dinner at Verrill Farm. The menu consists of passed appetizers, buffet style dinner, dessert, and sangria or wine.

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From Field to Fork - A Summer Crop Dinner Menu

Corn parmesan polenta rounds with arugula, goat cheese and caramelized onions
Crostini of fresh tomatoes and mozzarella on grilled bread
Heirloom tomato gazpacho topped with a tequila grilled shrimp

Our own ground beef and rice filled sweet peppers
Lemon caper pasta primavera with grilled chicken and seasonal vegetables
Summer vegetable frittata

Fresh garden salad with choice of homemade dressings

Stone fruit summer cobbler with Shaw farm Vanilla ice-cream

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Additional Details about Verill Farm: Verrill Farm is operated as a partnership between Stephen and Joan Verrill and daughter Jennifer Verrill Faddoul. The farm consists of about 200 acres in Concord and Sudbury. One hundred acres are prime farmland and 100 acres are wildlife habitats, woodlands, and wetlands. Steve's father and mother moved to Concord in 1918 and started a successful dairy business. In 1957, upon graduation from Cornell University, Steve assumed operation of the farm. In 1982, after years of planning and negotiations, about 200 acres were placed under an Agricultural Preservation Restriction, thus preventing development of this land.

For questions about this dinner, please contact Donna Armentano at 781-489-5310 or via email at donnaarmentano@comcast.net.