Date: Saturday, June 21 (rain date Sunday, June 22)
Time: 5- 8 PM
Location: Hawthorne Valley Farm, Ghent, NY
Tickets: $300 per person or $500 for two (limited to a total of 80 guests)
Scroll to bottom of page for registration form.
Your $300 ticket directly funds education programs on the farm, including our farm apprenticeship program – a critical initiative that educates new farmers in organic and Biodynamic methods at a time when industrial agriculture and climate change threatens both ecological health and rural livelihoods.
Join us on Saturday, June 21st (5-8 PM) for a solstice supper that connects community with cause. As we gather at our farm in honor of the longest day of the year, we invite you to be part of sustaining local, ethical agriculture for generations to come.
For over 50 years, Hawthorne Valley Farm has stood as a model of resilient agriculture in the Hudson Valley. Our 900-acre Demeter-certified Biodynamic® farm represents a living alternative to conventional farming—proving that agriculture can regenerate soil, support biodiversity, and nourish communities simultaneously.
Farmer Joey Alvarez will cook a five-course short rib meal, made from beef and produce raised right here on our farm. We’ll dine outdoors in our Main Field as the sun sets on our grazing herd, surrounded by the living landscape that produces our food.
Your $300 ticket directly funds education programs on the farm, including our farm apprenticeship program – a critical initiative that educates new farmers in organic and Biodynamic methods at a time when industrial agriculture and climate change threatens both ecological health and rural livelihoods. The Hudson Valley has lost over 27% of its farmland in the last two decades, with development pressure driving land prices to record high levels—making entry into farming nearly impossible for young farmers. With the average Hudson Valley farmer now over 57 years old and small farms disappearing at alarming rates, your support helps ensure sustainable farming knowledge passes to the next generation.
This dinner is an investment in food sovereignty, agricultural integrity, community resilience, and the future stewards of our land. By joining our table, you become part of the solution to pressing agricultural challenges facing our region!
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First Course: Pinzimonio
Selection of Fresh Hawthorne Valley Farm vegetables served raw with salsa verde, olive oil*, sea salt
Second Course: HVF Beef Carpaccio
Dandelion, arugula, fennel, dill, HVF Quark dressing
Third Course: Charred Greens Salad
HVF salad greens, radish, cucumber, kohlrabi, fried bread, shaved cheese, balsamic** vinegar dressing
Fourth Course: HVF Stuffed Shortribs au Poivre
Stuffed with caramelized onions, Swiss chard and kale, turnip and roasted garlic puree, broccoli, golden beets
Dessert: HVF Strawberry Shortcake
Hawthorne Valley Farm ricotta, tulsi basil, honey, Pogliani
Select olive oil shortbread
Each of the five courses will be composed entirely from the seaonal bounty of the farm. A selection of Biodynamic wines and spring and sparkling waters will be served courtesy of Communal Brands.
Please note: the menu is subject to change as the availability of the produce may shift as the dinner gets closer. Check back for a complete description of the confirmed menu the week of the event.
Farmer Joey Alvarez will cook a five-course short rib meal, made from beef and produce raised right here on our farm. A Hudson native, Joey is a classically trained chef and bread baker with a passion for wood-fired cooking and seasonal ingredients. He earned a bachelor’s degree in Culinary Arts from Johnson & Wales before cooking in top D.C. restaurants like Vidalia and 2Amys, where he fell in love with the simplicity and tradition of Neapolitan pizza. Now at Hawthorne Valley Farm, Joey brings his food journey back to its roots—good ingredients, grown with care.
The invitation artwork is by farmer and artist Jess Brobst (she/her). Jess is a dairy herd manager at Hawthorne Valley Farm and started this role in 2018 after a whole farm apprenticeship in 2017. This piece was inspired by her relationship with the land.
*Calvi Mosto Classico is a cold-pressed Ligurian olive oil with delicate fruitiness and almond-like sweetness. Made by the Calvi family since the 1930s, it’s smooth, golden, and ideal for cooking or finishing—an authentic taste of tradition that perfectly complements the essence of Hawthorne Valley.
**Giusti 6-Year Aged Balsamic Vinegar, crafted in Modena by the oldest balsamic vinegar producer in Italy. This aged balsamic brings complexity and depth, rounding out any dish with gentle acidity and aromatic richness.
Generously donated by Pogliani Select.
We are so grateful to our sponsors!
