The Queens County Farm Museum kicks off its Dinner on the Farm series May 7, with supper-club chef Tamara Reynolds (co-author of Forking Fantastic! Put the Party Back in Dinner Party) preparing an $80 BYOB feast. Reynolds doesn’t have to go far to get ingredients: She’ll source almost everything (including a pig, to be butchered by the Meat Hook’s Tom Mylan and turned into slow-roasted porchetta) from the historic farm’s fields, barns, pens, and coops and serve it family style in the eighteenth-century farmhouse. For tickets, click here, and read on for the full menu.
Kuku Sabzi- an Iranian New Year Frittata with farm eggs, herbs, rose petals and cinnamon.
Cucumber Yogurt and Pita bread
Mixed Lettuces and Baby Mustard Greens Salad with Pea Shoots, Radishes and Shallot/Pomegranate Molasses Vinaigrette
Slow Roasted Italian Porchetta
Baby Fennel and Potatoes Roasted with Olive Oil and Rosemary Baby Turnips and Their Tops in Miso Butter Glaze Baby Beets and Their Tops in Vinaigrette
Rhubarb Galette with Orange Blossom Whipped Cream