There is so much happening this summer at Brick Farm Market! Aside from our regular offerings of local, pastured meats, fresh flowers and arrangements, 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. Remember to BYOB!
The Market Dinners have become a signature offering as well. While the five-course menus feature 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.
The remaining two Summer Market Dinners will highlight the flavors of summer produce at the height of the growing season.
Saturday, July 25 — Summer Vegetables. It’s back! The vegetarian dinner that kicked off the whole market dinner concept. You will be amazed at how hearty and delicious these five courses will be. Chase Gerstenbacher (a devout meat-eater) prepares the dinner the way a carnivore would: hitting all the savory and sweet points with creative combinations and textures. Look for ‘“beefy” king oyster mushrooms on the grill, a savory Zucchini “Parmigiano” and roasted beet & goat cheese “cannelloni.” You will not leave hungry!
Saturday, August 22 — Southern Italian Dinner. There is nothing like the classic taste of Italian food. This cuisine shines best when the ingredients are fresh from the field and unadulterated by too much spice, handling, or fussing. For this dinner Chef Gerstenbacher will be using the tomatoes, herbs, and garlic grown right here in Hopewell to produce the “gravy” that will make the ingredients sing. Look for house-made pasta, rustic breads drizzled with extra-virgin olive oil, grilled vegetables, fresh hand-crafted mozzarella, sausages made by our butcher, and cuts of meat from the farm. Mangia bene!
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 with champagne, smoked cheeses, or cheese made with wine, 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. 609-466-6500. Tuesday to Friday 7 a.m. to 7 p.m.; Saturday 8 a.m. to 6 p.m.; Sunday 8 a.m. to 4 p.m.; Monday closed. brickfarmmarket.com. See ad, page 19.