2015 Cape May Forum Farm to Table Dinner

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CAPE MAY, NJ – Pork raised on Cape May’s Beach Plum Farm will be one of the centerpieces of the Cape May Forum’s fifth annual Farm to Table Dinner April 2.

Each year the popular dinner showcases local ingredients.

03farmtotable3 This year, Congress Hall’s Executive Chef Jeremy Einhorn has created a five course menu, weaving in local items available in early April.

Appetizers will include Cape May Salts oysters served with a tarragon mignonette, a local scallop ceviche and blue cheese with Windy Acres tomato jam.

Carrot Ginger Bisque will be served with local crispy kale .

Einhorn will transform the local pork into a coal fired pork ragout served with braised cabbage and tarragon spaetzle.

Diners also can choose local flounder wrapped in filo pastry or Cornish game hen as an entree.

Strawberry shortcake rounds out the dinner.

Tickets are $75 per person. The Farm to Table dinner is held at Congress Hall and benefits the Cape May Forum.  The dinner usually sells out.  You can buy your tickets online. 

If you’d like to learn more about local food,  local products, namely oysters and wine, will be the topic of  day long session sponsored by the forum later in the month.