Beer, wine, and seasonal drinks
Food Bank of Delaware culinary students will offer passed samples as guests arrive along with spiced apple cider (spiked if that is your preference)
Grazing stations will feature farm grilled vegetables, assorted cheeses, fruits and more
4 entrée stations – each station features a straight from the farm feature, including butternut squash, eggplant, tomato, kale, sweet potatoes. Each station includes a protein like chicken saltimbocca with a white wine cream sauce, lollipop lamb chops with a smoked paprika demi-glace and a Mexican beef chili mole
The dessert course will feature seasonal favorites: smores pudding shots, pumpkin mousse with cinnamon whipped cream, gingersnap cookies, and apple blondies with creamy caramel sauce.
Dinner and dessert will include vegetarian and gluten-free options.