There is a lot going on at the Brick Market this fall: cheese classes, Thanksgiving turkey orders, and our fall Market Dinner Series!

The Market Dinners are a one-night-only menu created by a guest chef or our market chef, Chase Gerstenbacher. The five-course menu will feature the freshest flavors of the farm and fields, with a highlight on a seasonal ingredient or theme. Sit back and be treated to this amazing after-hours experience at one of our four community tables. The chefs will be on hand to talk about their inspiration for the menu and to answer any questions.

Having sold out our first market dinner on September 20, the Summer Vegetable Harvest, please join us for one of these delicious upcoming dinners:

Saturday, October 4 — Savory Lamb Supper: Nick Rada, executive chef of Jones Restaurant in Philadelphia, is bringing two decades of restaurant experience — everything from French and Asian cuisine to low country Southern style with a modern twist — to the Brick Farm Market. His dinner will incorporate lamb in creative dishes: carpaccio, kefta, and a masala-style main, all accompanied by well-crafted sides. Chef Rada is looking forward to bringing out the flavor of our pastured meat using interesting spices, preparations, and other fresh ingredients from our farm and market.

Saturday, October 18 — The Whole Pig: Chase Gerstenbacher, executive chef of the Brick Farm Market, will be serving up his interpretation of a snout-to-tail supper featuring porchetta, bacon brittle, shoulder ragu, and more. Chase is excited to share his knowledge of our pasture-raised pork and its superior flavor. Don’t miss the opportunity taste “The Whole Pig”!

Saturday, November 1 — Foraged Flavor with Tama Wong: Tama Matsuoka Wong, chief forager for Daniel Restaurant in NYC and author of the cookbook “Foraged Flavor,” will join forces with the chefs/authors/food photographers of Canal House in Lambertville: Christopher Hirsheimer and Melissa Hamilton. Prepare to be amazed by the new palette of tastes and textures to be plucked up and added to your dinner table. Tama will have books on hand for purchase and signing.

Saturday, November 15 — Latin Platas: Chef Gerstenbacher will draw on his considerable experience with Latin food from his time with Alma de Cuba in Philadelphia as he prepares everything from a traditional ceviche to vacca frita. The courses will take traditional Cuban cooking to a new level of flavor and freshness, using meats and vegetables from the farm. Upon request, Chase will be creating two sangria “bases” to enhance the fiesta!

Seating is limited and tickets are purchased in advance so that we may prepare for this one-of-a-kind experience. To purchase a seat at the table or explore the menus, please go to www.brickfarmmarket.com/events or contact marketdinners@brickfarmgroup.com. 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. Hours: Tuesday – 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. See ad, page 17.

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