#NYSFarmerbox in Collaboration with
Enjoy Fresh Vegetables, Proteins and Farm Products Twice a week delivered to your home (Onondaga County) or curbside pickup in Hanover Square
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They say that you can taste when a meal is cooked "with love." What if you could have a meal that was planted, grown, harvested, and then cooked with love?? You can have a meal that has done all of those things in our local community, and that is pretty much the same thing... Let us show you how!
- Mon, Jun 28Wyllie Fox FarmJun 28, 5:00 PM – 8:00 PMWyllie Fox Farm, 3745 Allen Rd, Cato, NY 13033, USAFarm to Fork 101 and Eden Restaurant have come together once again to showcase Wyllie Fox Farm here in CNY. We are excited to bring together our farmers and our chefs in our second, of a series of community dinners, that are meant to connect the guest with the farmer in unique and sustainable ways.
- Mon, Jul 26Eden RestaurantJul 26, 5:00 PM – 8:00 PMEden Restaurant, 118 E Genesee St, Syracuse, NY 13202, USAFarm to Fork 101 and Eden Restaurant have started a dinner series that is meant to connect guests with their food, their farmer and their chef. Our third edition in this series has us bringing the farmer to the restaurant!
Chef Rich Strub of Eden and ourselves have teamed up to offer farm fresh food in our very own NYS Farmer Box Subscription. We are working with different farms from throughout Syracuse to offer some local products. Click on link to purchase your very own box available for delivery or curbside P/U
“I had an absolute blast attending the Farm to Fork 101 “Festivus Dinner” at the charming Grover’s Table in Fayetteville. We arrived at 6pm and started with specialty cocktails at the bar, which featured a locally produced whiskey, as well as an extensive spread of hors d’oeuvres, including flatbreads made with seasonal produce, local cheeses, and the most incredible breads from my favorite Syracuse bakery, The Stoop Kitchen. The five-course dinner started with house-made tortellini en brodo, and continued with mini caramelized onion and goat cheese tarts, an elevated take on chicken and waffles, and braised pork belly with the most incredible barbecued lentils. The meal ended on an indulgent note with rich and foamy eggnog made with local eggs and freshly baked cookies (the world-renown Momofuku Milk Bar ‘Compost Cookie’ recipe!) - a nod to everyone’s favorite childhood treat, milk and cookies. Beyond the creative food, we loved the communal seating arrangement; discussing the various courses with our tablemates added a unique touch to the whole experience.”
- Alexandra Shytsman, Cookbook Author and Creator of The New Baguette
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