Upcoming Dinners:
March 2, 2012 - Friday, 7pm
April 13, 2012 - Friday, 7pm
May 4, 2012 - Friday, 7pm
Reservations Required
Make a reservation for our monthly Supper Club, this popular dinner series often sells out well in advance. Reviewed by Hudson Valley Magazine, and voted by Times Herald Record readers as one of the best Farm-To-Table dining experiences in Orange County.
The evening starts at 7pm when you join your host, Farmer Cheryl Rogowski, for a seasonal herbal beverage and hors d' oeuvres. Relax and enjoy live music while Chef Heather Kurosz prepares dinner - a gourmet menu featuring the Rogowski Farm's certified naturally grown produce paired with regionally produced artisanal specialties.
Farm table seating begins at 7:45, when you will partake of an exquisite dinner while enjoying a gorgeous view of the farm's "black dirt" fields. Finish your evening with dessert prepared from a variety of locally grown, seasonal fruits, accompanied by Birds and Beans Coffee and Harney & Sons Tea.
Pre-Paid Reservations Required: Call 845-544-5379, or email Events@RogowskiFarm.com. Each dinner is harvested to order, therefore we do have a 48-hour cancellation policy - 25% nonrefundable 48 hours prior, 100% nonrefundable 24 hours prior. Guests receive each item on the menu, beverages, coffee and tea. Menu items are subject to seasonal availability.
Dietary requests accomodated with advance notice.
About The Chef:
Chef Heather Kurosz is a culinary graduate of the distinguished Newbury School for Hotel and Restaurant Management, Boston. She has worked at Orange County's Lakeview House, Aquavit in New York City and the Red Hat Bistro in Westchester. Heather has been with the Rogowski Farm for the past three years, during which time she has helped build the Black Dirt Gourmet's prepared food line, established the ever popular Weekend Farm Breakfast, and started the acclaimed monthly Supper Club.
W. Rogowski Farm
Field to Fork Gourmet Supper Club
Menu for March 2:
Seasonal Menu
$65 per person (before tax and gratuity)
Appetizer Course
Herbal Beverage and Hors d' Oeuvres
- Chef's Choice
Dinner Courses
White Bean & Pistachio Pate
Pickled Broccoli, Garlic Crouton,
Whole Grain Mustard
Smoked Mussel & Watercress Salad
with Roasted Beets
Sweet Pea Risotto, Morel Mushrooms,
Pea Sprouts
Slow Smoked Brisket, Sweet Potato Confit, Wilted Greens
Dessert Course
Chocolate Rosemary Tart, Walnut Crust,
Sweet & Sour White Currants,
Candied Rosemary
