This week's Field to Fork dinner at SIW Vegetables features Chefs Gerald Allen and Khoran Horn. The two chefs created a dinner menu featuring SIW produce for the Wednesday, Sept. 23 event in H. G. Haskell’s SIW historic Pennsbury Township barn.

"We bring local chefs together with local produce so that people can taste and experience the produce," said Mike Tobin, manager of the SIW stand. The Field to Fork dinners that originated 10 years ago to celebrate the end of the season with Community Supported Agriculture participants are now open to the general public.

"H.G.'s produce is some of the best we've ever had," said Horn. Horn's goal is to transform the ingredients and make them shine even brighter. He will also be taking time to have a conversation with the guests about the dishes they create for the event. "We cook at the entry to the barn," said Horn, "that way the diners can interact with us as they walk past."

Horn owns Philadelphia's Stripp'd Cold Pressed Juice, while Allen graduated from Johnson & Wales University. Together they create events with cuisine that includes elements of Black, French and Asian cultures with a heavy American influence. Wednesday's menu uses fresh SIW produce for inspiration, like their locally grown eggplant and heirloom tomatoes.

"Amazing," said local resident Sara Cakebread who attended last week's sold-out dinner featuring Chef Dan Butler of Toscano. "It's very different this year, but it was safe and well done. The food was delicious and the setting is beautiful."

"We still serve family-style, but whereas in the past, we would combine parties to share a larger table, now we space each party and don't share dishes between parties," said SIW event coordinator Tori Greieco. This means a smaller crowd and a higher price for the tickets. In addition to the Field to Fork dinners, on Friday evening Chef Allen will be back serving dinners to go. "He makes it all here on site."

Like so many businesses, the pandemic delayed their opening this year, but they have big plans for 2021. "A lot more chefs, more dates and more seating capacity using outdoor space," said Greieco. Tickets for this week's dinner and the menu for Friday's to go meals are at http://siw-vegetables.blogspot.com/.