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From Left: Spring Pea Soup, Lamb Rack//Photos courtesy of Lotus Farm to Table
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Lotus Farm to Table’s executive chef Ryan Sulikowski will be the star of the May Chef’s Event at The Barn at Valley Forge Flowers in Wayne, set to take place on Thursday, May 21, from 6:30–9 p.m. The phenom from the small but mighty Media restaurant will be presenting a springtime-perfect meal and giving lucky attendees a cooking demo.
Following a hands-on class showing participants how to utilize spring produce, Sulikowski’s rich and diverse culinary background, focus on Mediterranean flavors, and farm-fresh sensibility will be on full display for a three-course candlelit dinner:
First Course
Artichoke salad, ramps, fiddlehead ferns, morel mushrooms, dehydrated olive, smoked honey vinaigrette
Second Course
Red snapper, grilled shrimp, carrots (vinaigrette, pickled, dehydrated), beets, dill, English peas
Third Course
Flourless chocolate cake, beets, rhubarb, cola sorbet, mint
The dinner will be held at The Barn at Valley Forge Flowers, the eco-friendly 7,000-square-foot expansion of owner Barbara King’s original building, which houses a cafe and commercial kitchen. Tickets for this special BYOB event, limited to just 14 diners, are $100 per person. Call (610) 687-5566 to reserve your spot at the table.
The Barn at Valley Forge Flowers, 503 W. Lancaster Ave., Wayne, (610) 687-5566
