Brick Farm Market has everything farm-to-table this spring! Aside from our regular offerings of local, pastured meats, slow-food approved charcuterie, artisanal cheeses, baked items made daily on premises, and locally sourced produce, we have a large menu of prepared foods to eat in or take away and serve at home. Plus…we’ve created some new events for you to come together and fully enjoy the products we sell and serve.
Our Friday BBQ nights have become a go-to end-of-week dinner for our customers to enjoy in the market before closing at 7 p.m., or to bring home and serve. Smoked brisket, ribs, chops, chickens, and more are paired with freshly baked cornbread, beans, and slaw for the perfect casual Friday wind-down.
The Market Dinners have become a signature offering as well. While each five-course menu features the freshest flavors from the farm and fields, they also give the chef a chance to showcase a particular style or theme. Sit back and be treated to this amazing after-hours experience at one of our four community tables. Want to see what’s coming up? Go to www.brickfarmmarket.com/events.
March 28 – Early Spring Supper. Aaron Philipson, executive chef and co-owner of the Blue Bottle Cafe in Hopewell, has been dedicated to purchasing meat and produce locally since the opening of Blue Bottle in 2006. Aaron will be working closely with Double Brook Farm and our partner farmers to create this menu. Come enjoy a taste of spring!
April 18 – Soul Food. Chase Gerstenbacher, executive chef of the Brick Farm Market, will be serving up his interpretation of classic southern foods re-imagined for Northern tastes. Think of a twist on fried chicken, shrimp po’boys, greens, beignets, and more. Bring your best bottle of PBR or finest wine: both will work for this festive dinner celebrating the food that brings people together.
May 9 – Spring Feast – Gluten Free. Chef Chase Gerstenbacher will prepare a series of dishes that will take you from mushroom flan to grilled sirloin and onto dessert with an intense focus on the produce coming off the fields in early May. Think ramps, mushrooms, spring peas, strawberries, and asparagus. Coupled with your favorite bottle of chardonnay or pinot noir, you will enjoy these five courses of fresh, local, and very flavorful dishes whether you are following a gluten-free diet or not!
May 30 – Feed The Caveman – Paleo. Given our connection to Double Brook Farm and our access to great, local, pasture-raised and grass-fed meat, we thought a Paleo-focused dinner would engage our guests, satisfy our taste buds, and start conversations. Ben Walmer, founding chef and creative director of the Highlands Dinner Club, will be our guest chef for the evening. Come experience an evening of delicious food inspired by (and adhering to) the Paleolithic diet.
Finally, we have a brand new roster of Cheese Classes, led by taste du fromage, Michel Lemmerling and hosted at the market after hours. Whether it’s cheese from all over the world, cooking with cheese (featuring Chef Chase Gerstenbacher), or local cheeses, you will gain knowledge and will leave having sampled several high-quality cheeses with an intimate group of like-minded cheese heads.
Seating is limited and tickets are purchased in advance so that we may prepare for this one-of-a-kind experience. Tickets are non-refundable two weeks or closer to the event. To purchase a seat at the table or explore the menus, please go to www.brickfarmmarket.com/events or contact firstname.lastname@example.org. We look forward to seeing you at the market! While we do not have a liquor license, you are welcome to bring your favorite beverage to enjoy.
Brick Farm Market, 65 East Broad Street, Hopewell. Tuesday to Friday 7 a.m. – 7 p.m., Saturday 8 a.m. to 6 p.m., Sunday 8 a.m. to 4 p.m., Monday closed. www.brickfarmmarket.com. 609-466-6500. See ad, page 10.