Culinary Guild ‘Farm to Fork’ dinner, Aug. 13th

35Come celebrate the bounty of summer with the Culinary Guild of New England and the AIWF (American Institute of Wine and Food) at a special Summer Harvest Farm to Fork Dinner at Verrill Farm on Tuesday, August 13 at 6 p.m.

Our guests will be treated to a pre-dinner tractor-drawn hayride through the fields to get a look at the crops. This will be followed by a dinner that showcases the seasonal and fresh produce grown on the farm and will be prepared by Verrill Farm chefs Guida Ponte and Jennifer Verrill, along with Guy Crosby of Cook’s Illustrated.

Please note, our dinner will be held rain or shine and we will be sitting outside — so please remember to dress for the weather!

Tickets are $40 per person, and can be purchased at Verrill Farm or by clicking here.

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