3rd Farm to Table Event of 2015
Official Event Announcement
Buckingham Farms is proud to announce this month’s farm-to-table event. Taking place on March 28, 2015 from 6 to 9pm at The Rustic Barn, the event will be wonderful as ever. So clear your schedule and come on down to the farm for the area’s finest farm to table experience.
If you are new to these inaugural events, then you have no idea what you have been missing. Enjoy great company in a laid back and relaxing setting, right here on the farm at The Rustic Barn at Buckingham Farms. The barn will be beautiful and dazzling as always during our one of a kind gatherings. Bring your own beer and wine for you and your friends, grab a seat, and prepare for course after course of farm fresh goodness. Our gatherings are sure to be the most delightful and unique dining experiences that you will find anywhere in the area.
The March Farm To Table Event will be the last Saturday of the month, March 28, 2015. Doors will open at 6pm. We will be bringing another culinary masterpiece to the table with 4 courses of mouth-watering goodness. From the appetizer, to the soup, then salad, to the delicious main course, all the way to the desert, enjoy only the freshest ingredients raised right here on our hydroponic farm.
Tickets will go on sale soon, so get an ear out. Seating is limited to 50 guests and tickets are $75.00 per person. Call (239) 206-2303 for more details or reservations. We hope to see you down on the farm!
Apple Butter Baked Brie
(Apple butter basted Brie cheese in crisp pastry dough, served with flat bread crackers and fresh raspberry sauce)
French Onion Soup
(Caramelized Florida onions in a rich red wine beef broth topped with Swiss and Provolone au gratin)
Spinach and Arugula Salad
(Tender baby spinach and spicy Arugula topped with candied pecans, sliced strawberries, red onion and gorgonzola cheese. Finished with a lite champagne-strawberry vinaigrette )
Salmon En Croute
Farm raised Salmon Filet topped with sautéed Dinosaur kale, shallots, and herbed cream cheese. Wrapped in puff pastry and baked until golden brown. Served with wild grain rice blend and sautéed baby vegetables )
Bananas Foster with Vanilla Bean Ice Cream
(Ripe bananas tossed in a banana liqueur-caramel sauce, served with vanilla bean ice cream in a chocolate dipped filo cup)