This was the perfectly orchestrated affair. Sponsored by Bentley Systems, Phoenixville Federal Bank & Trust and PA Eats, the What’s for Dinner? event was everything a farm-to-table meal should be. And more.
The dinner is held as a fundraiser to benefit Camphill Village Kimberton Hills’ special needs residents and programs. I was fortunate to have the opportunity to be a part of this incredibly delicious, creative and exquisitely prepared celebration of community.
As I pulled up to the shade-filled campus of Camphill Village a bit early, I was immediately greeted by a handful of volunteers dressed in black, cheerfully bustling around while applying the finishing touches to the evening’s gala. The scent of the food being prepped for the night’s multi-course meal wafted on the warm breeze throughout this bucolic landscape.
A torch-lit pathway meandered through a small garden emptying into a decorated clearing that was set up for a pre-dinner cocktail social. Tiny white lights were strung whimsically throughout the trees, and a quaintly decorated table was lined with bottles of red and white Frey organic wine. An ice-filled tub of Sly Fox assorted beers anchored the table. Platters of cheeses from Birchrun Hills Farm, sliced garden tomatoes with basil served with ciabatta bread from Sweet Water Bakery, Kimberton Hills beef and pork meatballs simmered in garlic and basil tomato sauce and vanilla salted, coconut vanilla caramel and sage brown butter artisan popcorn greeted the now growing group of diverse dinner guests.
After a few brief introductions and some casual mingling, we were led back up the path to the main dining room inside the cafe itself.
Several ranch-style dining tables were neatly draped with tablecloths and comfortably decorated. Tasteful burlap runners, multi-tiered candles, and bunches of gorgeous flowers attractively framed the place settings, which were also topped with printed menus and twine-tied bundles of student-designed notecards as a gift for each guest.
Once all the guests were seated, Bernadette Kovaleski, director of development at Camphill Village Kimberton Hills, passionately explained, “Our mission is to create and maintain a land-based community together with adults with special needs. Members of the community support one another to contribute to the philosophy of our programs. People from all areas of the village and our neighbors also come together and support one another to make this event happen. It’s unique in that the same hands who planted the tiny seeds are serving the mature, harvested lettuce on the salad plates.”
Dinner guests were then treated to five authentically created courses, all served expertly by volunteers. The colorful menu included a rich autumn squash soup with Singing Dog vanilla bean-infused crème fraiche, a simple and fresh-tasting watermelon panzanella with a touch of fresh mint and an amazing salad of mixed greens from Sankanac CSA tossed with a cider-thyme vinaigrette. Entrees were a contrasting mix of balsamic honey BBQ pulled pork or portobello sliders topped with a pickled slaw combined with a hearty helping of roasted root vegetables. As if we had room left after this feast, we were presented with warm apple crisp à la mode with housemade honey-vanilla ice cream.
“This is the fourth farm to table dinner we’ve hosted,” said Chef Seth Williams, “and it’s such a pleasure to be a part of harvesting the fruits of our endeavors and creating something to nourish the soul. Being able to work with the freshest organic ingredients in the area feels like a privilege to me these days.”
The evening was a resounding success. Dinner was spectacular. The weather was perfect. And the guests left full. All for a worthy cause.
Another food- and fun-filled dinner is slated for January and promises a great time. Check out the Camphill Village Kimberton Hills website for specific information, and be sure to get on the mailing list to purchase tickets early as this function fills up quickly.
Find Camphill Village Kimberton Hills at 1601 Pughtown Rd. in Kimberton; phone: (610) 935-0300.
Photos: Ed Williams
