Al Fresco Dinner In The Flower Fields at PepperHarrow Farm with Tangerine Food Co
Join us and settle in for a magical evening at our gorgeous flower farm situated amongst the lush, rolling green hills of Madison County. This event features an al fresco style dining experience that allows you to set your own mood on the farm. Dine next to, or in the dahlia field, lavender fields, or other beautiful vistas on the flower farm as you enjoy the meals the chefs at Tangerine Food Co. Our al fresco dinner is an elevated, catered, but takeaway/picnic style dinner with white linens and tables set among the flowers.
*includes per person meal, table, chairs and linen table cloth setup in the flower field
Dahlia Dinner Menu:
First Course
Charcuterie - Baguette, Apple Mostarda, Sliced Cheese and Salami
Second Course
Salad - Delicata Panzanella Salad with Fennel, Pomegranate, Baby Kale, Goat Cheese, Maple Dressing, Warming Spiced Walnuts
Intermezzo
Apple and Cranberry Boba
Entree
Duck Confit Cappelletti with Sage Ricotta, Butternut Squash Sauce, Orange Salt and Parsley Chutney (contains nuts, dairy and gluten)
Dessert
Orange Ricotta Cheesecake with Oatmeal Streusel
Brought to you by the talented team at Tangerine Food Company:
Chef Christopher Bottorff-Nichols & Chef Kelsey McCreight Williamson
**Tangerine Food Company can support special dietary requests; however, these must be specified during the ordering process as a special note. We cannot accept custom dietary requests within 48 hours or less from the event date.**
Inclement weather: We will make a call on Thursday, September 17th by 7PM whether to move this event into our event barn space.
About Tangerine Food Co.- Susan and Pernilla share a passion for fresh food, well-prepared and beautifully displayed. They have been preparing food together socially and professionally for almost two decades.
Susan Madorsky
Susan, co-owner and chef, is a native of Cleveland, Ohio. She began her culinary career in Portland, Oregon. She trained under Jim Dodge at The Stanford Court in San Francisco, California. She was the assistant pastry chef at The Willard Hotel in Washington, DC and the pastry chef at The Chevy Chase Club in Chevy Chase, Maryland. Since living in Iowa she has been an adjunct instructor of Advanced Baking in the DMACC Culinary Program.
Please note that a ticket is for one attendee. Please do not bring additional guests as a part of your ticket.
All ticket sales are final, non-refundable, and non-transferable.
We understand that extenuating circumstances may arise. In such cases, we encourage you to transfer your ticket to a friend, allowing them to enjoy this incredible experience in your place.
Al Fresco Dinner In The Flower Fields at PepperHarrow Farm with Tangerine Food Co
Join us and settle in for a magical evening at our gorgeous flower farm situated amongst the lush, rolling green hills of Madison County. This event features an al fresco style dining experience that allows you to set your own mood on the farm. Dine next to, or in the dahlia field, lavender fields, or other beautiful vistas on the flower farm as you enjoy the meals the chefs at Tangerine Food Co. Our al fresco dinner is an elevated, catered, but takeaway/picnic style dinner with white linens and tables set among the flowers.
*includes per person meal, table, chairs and linen table cloth setup in the flower field
Dahlia Dinner Menu:
First Course
Charcuterie - Baguette, Apple Mostarda, Sliced Cheese and Salami
Second Course
Salad - Delicata Panzanella Salad with Fennel, Pomegranate, Baby Kale, Goat Cheese, Maple Dressing, Warming Spiced Walnuts
Intermezzo
Apple and Cranberry Boba
Entree
Duck Confit Cappelletti with Sage Ricotta, Butternut Squash Sauce, Orange Salt and Parsley Chutney (contains nuts, dairy and gluten)
Dessert
Orange Ricotta Cheesecake with Oatmeal Streusel
Brought to you by the talented team at Tangerine Food Company:
Chef Christopher Bottorff-Nichols & Chef Kelsey McCreight Williamson
**Tangerine Food Company can support special dietary requests; however, these must be specified during the ordering process as a special note. We cannot accept custom dietary requests within 48 hours or less from the event date.**
Inclement weather: We will make a call on Thursday, September 17th by 7PM whether to move this event into our event barn space.
About Tangerine Food Co.- Susan and Pernilla share a passion for fresh food, well-prepared and beautifully displayed. They have been preparing food together socially and professionally for almost two decades.
Susan Madorsky
Susan, co-owner and chef, is a native of Cleveland, Ohio. She began her culinary career in Portland, Oregon. She trained under Jim Dodge at The Stanford Court in San Francisco, California. She was the assistant pastry chef at The Willard Hotel in Washington, DC and the pastry chef at The Chevy Chase Club in Chevy Chase, Maryland. Since living in Iowa she has been an adjunct instructor of Advanced Baking in the DMACC Culinary Program.
Please note that a ticket is for one attendee. Please do not bring additional guests as a part of your ticket.
All ticket sales are final, non-refundable, and non-transferable.
We understand that extenuating circumstances may arise. In such cases, we encourage you to transfer your ticket to a friend, allowing them to enjoy this incredible experience in your place.
