Thursday, August 20, 5:30 pm – From Farm to Table: An Inspired Dinner at Tower Hill Botanic Garden
Under the setting sun over Wachusett Reservoir, the culinary team of Pepper’s will offer an inspired evening featuring an enticing menu created in the tradition of the Slow Food Movement, with the best local raised or produced ingredients from area farms. Proceeds from the evening support Tower Hill Botanic Garden. Crystal Brook Farm from Sterling provides fresh goat cheese for the dessert. The chefs also collaborate with Keown Farm of Sutton, Massachusetts and with John Lee from Allandale Farm in Brookline, Massachusetts, creating foods made from the best that nature has to offer. John Trexler, Executive Director, will offer a spirited tour of Tower Hill Botanic Garden and dinner will follow. The date is Thursday, August 20, beginning at 5:30 pm. Members of Tower Hill – $100, $125 non-members. Register on line at www.towerhillbg.org. You may also call 508-869-6111, ext. 124 to register by phone, or email registrar@towerhillbg.org.
The Menu
Heirloom Tomato, Watermelon & Cucumber Stacked Salad
Roasted Assorted Variety of Baby Fingerling Potatoes
Pan-Seared Local Striped Bass with Lobster Sauce and Stuffed Squash Blossoms
Braised Short Ribs of Local Beef with Organic Mixed Mushrooms
Selection of Artisan Breads
Goat Cheese Cheesecake with lemongrass-scented stone fruits
