Bridgeton House on the Delaware is pleased to continue their Chef’s Tasting Menu. Chef Karen Bean and Chef Katie Briggs of Eclectik Domestic will be returning to prepare a market driven chef’s tasting menu for Valentine’s Day and President’s Weekend.
The chefs will be offering a 3 or 5-course menu served fireside in the dining room at Bridgeton House on the Delaware.The 3-course menu will include a salad, entree and dessert. The 5-course menu will include an appetizer and a selection of local cheeses hand selected by Chef Katie, a wonderful ending to this artfully prepared meal. The 5-course tasting menu is the chef’s recommendation.
Chefs Katie and Karen have been cooking together at Bridgeton House for the last five years and these two roving chefs feel most at home behind the stove together. Katie’s vegetable-driven cuisine (influenced by her time in California) is grounded by Karen’s repertoire of old world classics. Though they are from different generations, their love for classic cuisine unites them and offers a truly one of a kind culinary experience.
Please join us.
Reservations are required – please call the inn directly to make reservations 610-982-5856 and alert us to any dietary restrictions.
Chef Karen Bean is a seasoned chef who has been preparing breakfast, baked goods and private dining packages at the Bridgeton House for the past 10 years. Prior to her tenure at Bridgeton House she offered up her culinary talents as the executive chef at the Golden Pheasant as well as several fine dining establishments in Florida and Costa Rica. Karen has also worked as a private chef to local residents and catered many parties and events in her 50 years behind the stove.
Chef Katie Briggs of Eclectik Domestic has traveled far and wide offering up her culinary talents. Katie’s early love for food was learned from her parents at Bridgeton House. She later received a Bachelors of Arts from Temple University in Philadelphia and was selected to affirm her culinary talents at Bolete Restaurant through the James Beard ‘Women in Culinary Leadership’ Program. Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus “Outstanding in the Field” to nearly all 50 states.
We didn’t want to miss our fourth year of farm dinners at Peace Tree Farm in 2018! So even though this was a brutal year for the farming community, (and let’s be honest, politically and culturally, as well) we think it is important to bring our commonwealth together and to unite for progress in food access within our local food system.
This year our dinner will benefit Rolling Harvest Food Rescue of Bucks County, Pennsylvania. Rolling Harvest Food Rescue aims to increase access to fresh produce to local hunger-relief sites (which serve the at-risk, food-insecure populations in our community) by providing them access to local farmers and food producers with free and effective delivery and distribution system for their surplus.
Tickets to this fundraiser include appetizers, libations, a sit-down dinner highlighting local producers and a tour of the greenhouses of Peace Tree Farm. A portion of the proceeds raised by the dinner will be donated to Rolling Harvest Food Rescue. The other portion of your ticket goes to paying your servers, chefs and farmers a fair wage for their labor.
Donation-based tickets are available for folks who make less than <$30,000/a year, industry, POC, and Friends & Family.
Please join us on Friday, November 30th, 2018, 7PM at the Peace Tree Green Houses in Bucks County, Pennsylvania.
Featuring provisions from Peace Tree Farm, Bobolink Dairy + Bakehouse, Carversville Farm Foundation, Plowshares Farm, Mycopolitan Mushrooms, North Mountain Pastures, Blooming Glen Farm, Solebury Orchards, Ploughman Cider, Galen Glen Winery & Alba Vineyards
Saturday, April 7th 2018 - 5:00 pm
Come celebrate the changing light with a feast for the senses. For this unique dining experience, I will be preparing a 6-course meal teeming with all the wild abundance of a spring harvest. Served in an intimate, immersive banquet installation set to the narration and music musings of author Nick Jaina, this is sure to be an evening to captivate the hearts, minds, and palates of those who join us to taste the Wild Heart of Spring.
I look forward to celebrating with my California community through food, art, and music at lille æske. After farming in Boulder Creek in 2014, I routinely return to the San Lorenzo Valley to collect my favorite ingredients from the region; where the local landscape and community inspire my cooking style. After completing my 2016 James Beard Women in Culinary Leadership grant, I continued to further my culinary education in Pennsylvania. I have been mentoring with outstanding chefs and most recently finished a local whole animal butchering apprenticeship with Primal Supply Meats in Philadelphia. This will be my third dinner at lille æske. I look forward to serving you at the table!
The Peace Tree Farm dinner came and went once again and it all seems like a dream. This was our third annual dinner and marks another year passing. This year was particularly challenging for me.
Though I have done it before, it is intimidating to pull this type of event off. In an oppressive political climate it is difficult not to feel hopeless and defeated, but I had the realization that it is now more important than ever that we gather our community.
The farmers that helped make this dinner possible work thanklessly every day to ensure that our community is able to eat real food, and it's such a thrill to showcase their efforts at our dinner.
I learned this event format out in California while working for Outstanding in the Field (OITF). I was so inspired by the grandeur of the table, the hyper-local menu, and the story of the farm, but I wanted to take it a step further. In those 200+ events I worked for OITF, I perfected the art of the tablescape and couldn't wait to share it with my community. I really wanted my dinners to be about the community, about the farmers, and to be for a greater purpose.
When The Pennsylvania Association for Sustainable Agriculture (PASA) came on board as the benefactor last year, all of the elements of this dinner became clear. This dinner is about the Pennsylvania Agricultural community. PASA cultivates healthy and sustainable foodways and inspires and supports farmers. Being able to give back to PASA accomplishes what Eclectik Domestic aims to achieve, connecting communities around the power of food! This dinner would not have been possible without the farmers, producers and my friends and family.
Of the 110 guests we hosted at Peace Tree this year, we raised $900 for PASA. There were so many hands that made this dinner possible and I can't thank everyone who was able to contribute enough.
Here's to more unforgettable evenings in the greenhouse and continuing to support, connect and inspire our community even in seemingly terrible times.
makes a little over a pint
1 cup coarse sea salt
1/4 cup packed oregano
1/4 cup tarragon
1/4 cup packed fresh lemon thyme leaves
1/4 cup sage
handful dried lavender flowers
1/4 cup pink sea salt
In a food processor pulse together sea salt, oregano, tarragon, thyme and sage until combined. Pick out any large stems or twigs. Add lavender flowers and pink salt. Store in a mason jar.
Emily Eder's Beet Pickled Eggs
Emily Eder has been pickling for years in the central coast of California. Her knack for recipe production and distinct palette give her pickles an incredible uniqueness that brings any dish to life. She most recently developed the Pantry Program at The Cremer House of Felton, California and now farms in the Hudson Valley.
7lb beets boiled & peeled
1 yellow onion halved and sliced
Two 4" cinnamon sticks
1 tbsp. all spice berries
1 tsp cloves
5 whole star anise pods
1 cups sugar
1 cup light brown sugar
2 tsp kosher salt
1 quart apple cider vinegar
2 cups water
In a large resealable jar, add beets and spices. In a medium stock pot prepare the brine. Combine sugars, salt, vinegar and water. Cook until sugar is dissolved. Pour over beets. Can if desired or store in fridge for 2 weeks.
1 cup pickled beet brine from pickled beets (let pickle at least a day or two)
1 cup distilled vinegar
1 tsp kosher salt
1/2 tsp whole black peppercorns
1/2 tsp whole allspice berries
1 bay leaf
1 red onion sliced
12 hard boiled eggs, peeled
Prepare hard boiled eggs and place in jar. Add brine and spices. Let sit for 2 days. Enjoy!
Alex's Greenhouse Salad
makes about a pint
6 oz extra virgin olive oil
6 oz tahini
1 oz truffle oil
3 oz balsamic vinegar
1 tbsp dijon mustard
1 tbsp fish sauce
1 tsp lemon juice
salt and pepper to taste
Mix all ingredients together in a pint jar with a lid and shake to combine.
A big salad bowl full of fresh greens
2-3 watermelon radishes, sliced thin
handful of goat cheese crumbles
handful toasted almonds
pepper, to taste
Assemble salad. Pour dressing over greens and sprinkle with cheese, radishes and almonds. Enjoy!
Castle Valley Mills's Rye Berries
1 1/2 cups dried rye berries
2 bay leaves
Salt, to taste
Place rye berries in a medium saucepan and cover with water by 2 inches. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer over a large bowl and let drain for at least 15 minutes.
Blooming Glen Celeriac Porridge
3/4 pound celeriac, peeled and diced
1 quart whole milk
1/2 cup rice
salt and pepper
2 tablespoons sour cream
Place celeriac and milk in a medium sauce pot. Bring to a boil. Add rice and cover for 20 minutes until rice and celeriac are tender. Drain off and save excess liquid. With an immersion blender or a blender, blend to desired consistence. Add sour cream. Season with salt and pepper. Enjoy!
Great Road Farm Roasted Carrots
1 pound carrots, cut lengthwise
1/4 cup olive oil
4 sprigs oregano and thyme
salt and pepper
Preheat oven to 400 degrees. Toss carrots in olive oil and salt. Bake for 30-45 minute until tender and caramelized, stirring every 15 minutes. Toss with fresh herbs and season to taste.
Blooming Glen Chocolate Beet Cake
200 grams dark chocolate
250 grams beets, about 3-4 beets
150 grams sugar
120 grams ground almonds
1 teaspoon baking powder
1 tablespoon good-quality cocoa powder
Preheat oven to 350. Line a quarter sheet pan or 9 inch cake pan with parchment paper and grease the sides.
In a double boiler, melt chocolate. Grate beets with a box grater or food processor. Set aside. Separate the whites and yolks of the eggs.
In a medium bowl add beets and egg yolks. Add sugar, almonds, baking powder and cocoa powder. Mix together.
Whip egg whites until you have stiff peaks. Add to beet mixture. Mix well.
Pour batter into prepared pan. Bake for 45 minutes or until the center is firm and a stick comes out clean. Serve with crème fraîche.