Harvest Dinner Coming to the Mill at the Stone Barn in October, Menu Revealed

Chef Ray Maxwell, the head chef of Foxfire Restaurant located at the Mill at the Stone Barn, is notorious for his environmentally-conscious approach to cooking. A champion of the farm-to-table cuisine, Chef Ray always serves freshly-prepared dishes featuring meats and dairy products from humanely raised animals and produce grown in Chester and Lancaster Counties. He will be on hand during the upcoming Harvest Dinner to discuss each of the six courses (menu below) and the native ingredients for which he choose to highlight.

Bill Covaleski, Brewmaster of Victory Brewing Company, will be also present at the fall celebration event to pair his beers with the courses, all of which are beverages produced using environmentally-conscious practices. Tammy Liberato and Julie Whener of Flickerwood Wine Cellar will additionally discuss their paired wines during the fall feast, and detail attendees about their family-built and family-operated winery that’s found nestled right in Kennett Square.

Menu is as follows:

Cocktail Hour, with Fruit and Cheese

• Wine:  Riesling – a semi- dry fruity, crisp and refreshing white wine
• Beer:  Braumeister Pils

Course 1

Amuse Bouche:  Smoked Salmon and Dill with White Truffle

• Wine:  Riesling – a semi- dry fruity, crisp and refreshing white wine
• Beer:  Harvest Pils

Course 2

Kennett Square Portabella Mushroom – Lightly grilled and stuffed with Blue Crab Mouse

• Wine:   Chardonnay- Barrel aged Pennsylvania Chardonnay aged in American Oak Barrels full of bouquet and flavor
• Beer:  Headwaters Pale Ale

Course 3

Ray’s award winning Wild Mushroom Soup

• Wine:  KSQ – a semi- dry full bodied red wine made from Leon Millet grapes, aged in stainless steel barrels. Bright with a berry like fruitiness
• Beer:  Festbier

Course 4

Intermezzo: Flickerwood Blueberry Moon and Lavender Sorbet

Course 5

Mix Game Grill of Jurgielewicz Duck, PA Grain Fed Angus and Venison Sausage, PA Duck Breast finished with Lingonberry Sauce. Served over a Sweet Potato Nest and Parisian vegetables

• Wine: Cabernet Franc – a wonderful peppery, dry red wine with just a hint of berry
• Beer:  Moonglow Weizenbock

Dessert

Glen Willow Jona Gold Apple Strudel served with house made Honey Cinnamon Ice Cream

• Wine:  Sweet Vidal – is a fruity white wine made from American/French hybrid grape with a hint of grapefruit and pineapple
• Beer: Golden Monkey