The dinner begins at 6 p.m. with a reception featuring Wenk.
Ben Wenk, owner and farmer at Three Spring Fruits will be here for a meet and greet, and to offer samples of his brand new (not even labeled yet) Ploughman Stark cider.
Warm Philly Bread basket served with Phoebe’s apple and pumpkin ‘butters’ and fall spiced olive oil
Each course will be accompanied by a small plate of apple varietal slices and a brief discussion led by Vincent Finazzo of Riverwards Produce.
Crudo – compressed York and Nittany apples, softened turnip, sea salt, lemon, fresh herbs2nd Course:
Arancini – crispy rice fritters studded with wine poached Stayman apples and cashew mozzarella, served over a green pepper, Granny Smith and Jonagold apple romesco.3rd Course:
Picadillo – roasted spaghetti squash stuffed with Fuji, Braeburn and Gala apples, bulgar wheat, olives, almonds and golden berries.4th Course:
Galette – Baked Granny Smith and Fuji Apples inside a flaky crust, served warm with Little Baby’s sweet potato and burnt marshmallow non-dairy ice cream.
Kevan’s Baklava – sauteed Mutlu and Honeycrisp apples, cinnamon, walnuts, and tapioca pearls between layers of phyllo dough, drizzled with a Rome apple ‘honey’