On August 27, 2016 the Eisenhower Farm in Gettysburg, PA will host a farm-to-table dinner to celebrate the 100th Anniversary of the National Park System. Presented by the Gettysburg National Military Park and Eisenhower National Historic Site in partnership with the Gettysburg Foundation, the multi-course dinner is curated by Ben Walmer and Highlands Dinner Club, a mobile culinary and social laboratory in which participants collaboratively design and execute events and menus relevant to location and occasion and built from locally produced ingredients.
The five course dinner will be created nearly entirely from ingredients sourced in the rich agricultural lands that surround Gettysburg. A team of accomplished chefs will work with victuals from farms, gardens, orchards, wineries, micro-breweries, distilleries, cideries, foraging and more to create a meal that will reach deep into the historical roots of the hallowed grounds of Gettysburg. Much of this bounty will grow directly from the battlefield. The Gettysburg Story film creator Jake Boritt will produce a series of short films to chronicle the creation of this singular meal to premiere that evening.
TICKETS: $125 Ticket price is inclusive of tax and gratuity
Purchase Online or call 877.874.2478
Eat Like Ike
Food
- Locally made charcuterie, cheeses, bread, crudité, local jams and spreads
- Souse & corn fritters with Sgt Moaney’s BBQ sauce
- “Oysters Eisenhower” on local greens
- Eisenhower duck confit aka “Bill’s Duck Goop” with roasted potatoes and seasonal vegetables
- Ike-seasoned roast local heirloom pig, cole slaw, grilled peaches with mint, fried hominy a la Marty Snyder
- Ike’s Coal Seared Sirloin with Demi-Glace “President”, fresh local tomato salad, fried Eisenhower Farm garden okra
- “Ike Day” Committee chocolate cake and cornmeal waffles with herbed whipped cream and local berry ice cream
Drink
Cocktails crafted with locally sourced ingredients, beer, wine and cider are generously provided by our sponsors
(Subject to change based on seasonal availability and chefs' creative intent)
Media
Town Dish: Celebrate 100 Years of National Parks with a Farm-to-Table Dinner in Gettysburg
Destination Gettysburg: Farm To Table Dinner at Eisenhower National Historic
Penn Live: 'Real progress in the bottle and on the vine across the region': chef (by Paul Vigna)
ABC 27: Gettysburg Foundation to host Farm-to-Table Dinner (video)
Herald Mail: Farm-to-table dinner celebrates park service’s 100th anniversary
Central Penn Business Journal: Farm to Table Dinner at Eisenhower National Historic Site
Sponsors & Purveyors Include:
Beverage Sponsors
Mason Dixon Distillery: Yianni Barakos has been working for more than a year to bring people the finest liquor. He and his father, George, are renovating a building on East Water Street in Gettysburg to transform it into their business, Mason Dixon Distillery. Just under 10,000 square feet, the space is going to become a place for socializing, indulging in food and sipping on cocktails made with Barakos’ distilled liquors: rum, gin, vodka and whiskey.
Appalachian Brewing: Appalachian Brewing Company (ABC) was founded in 1997, with our original brewery and brewpub located in downtown Harrisburg, Pennsylvania.. The Gettysburg Brewpub is situated adjacent to one the most historic battlefields in our nation’s history, our brand new Gettysburg Battlefield brewpub offers great food, craft beer and craft soda with a unique and nostalgic setting. Steinwehr Avenue is gaining popularity in the community and Appalachian Brewing Company is proud to be part of the growth in the area. Our 4.5 bbl. Newlands brewing system is a state of the art copper and stainless steel brewing system capable of brewing 140 gallon batches. This system is used to produce seasonal specialties available at ABC Gettysburg Battlefield and other ABC locations.
Hauser Estate: With Jack’s Hard Cider, we pride ourselves in the fact that we produce a hard cider from the ground up – literally. We grow the apples, press apples, ferment apples, and package the final product all from our facility located in one of the Apple Capitals of the World, Biglerville Pennsylvania. In a town that claims some of the biggest brand names in Apple Products, Jack’s Hard Cider was inspired by “Jack” Hauser, who led Musselman Foods into national recognition in the 1950s, and who is the patriarch of the Hauser Family, makers of Jack’s Hard Cider.
The Ragged Edge Roasting Co. expands on the ‘local’ tradition. We roast only the highest quality specialty coffees from around the world. Our mission is to know from where and from whom our coffee originates. We can trace every bean that we roast from tree to cup, and we bring the stories of the farmers and the conditions in which our coffee was grown to Gettysburg.
Chefs
Ben Walmer: Architect and chef, Benjamin Walmer AIA LEED AP, comes from a family of five generations of fruit growers. It is from this agrarian background that he traces his connection to food and the motivation to launch Highlands Dinner Club (HDC) in the Harlem kitchen of filmmaker Jake Boritt in New York City in 2009.
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Josh Fidler: Chef Josh Fidler and his Fidler & Co. is a craft based kitchen located in the heart of Adams County. We are dedicated to providing the best in upscale rustic cuisine, drawing influence from the vast farmland that surrounds us. We love to cook and cook the things we love.
Ian Knauer was a food editor for Gourmet Magazine for 9 years, where, working in the world-renowned test kitchens, he developed and perfected recipes for the magazine and book divisions and co-hosted the magazines two award-winning television shows - Diary of a Foodie (which won two James Beard Awards) and Adventures with Ruth (nominated for a Daytime Emmy Award). His first cookbook, The Farm - Rustic Recipes for a Year of Incredible Food, was released in April 2012 by Houghton Mifflin Harcourt. Ian is a contributing writer for The Wall Street Journal, Bon Appetit, Short Stack Editions, Everyday Food, Everyday with Rachel Ray, Men's Health, Men's Journal, Details and The Art of Eating, among other publications. When he is not in a kitchen, Ian is hunting, fishing, and foraging his dinner where ever it can be found.
Jaull Loram: A dynamic, results-oriented Restaurateur/Entrepreneur offering focused leadership to drive sales and profitability in highly competitive markets. Over 35 years of consistency in achieving high goals through enthusiasm, tenacity and innovation. Extensive experience in troubleshooting underperforming restaurants and creating new revenue verticals with a focus on turnaround management reviving restaurants slated for closure. Created/Managed critical programs for a prestigious cooking school in New York City contributing to its recognized presence on the international culinary map. Owner operator of an award winning restaurant. Worked extensively with the public, including restaurant customers, wholesale customers, catering clients, vendors, the media, and city officials.
Mike Lee is the founder and CEO of Studio Industries, a Food Design & Innovation agency, specializing in the application of design thinking to food products and experiences. Mike’s experience in food design & innovation has covered a wide range over the past 10 years. Most recently, Mike led product development initiatives on the Innovation & New Ventures team at Chobani. At Chobani, Mike focused on building out the Greek Yogurt maker’s product platform into new categories and he drove the product design process from research, insights and ideation, to food, flavor and packaging development, and then finally to business planning and production. Mike also led the development of the company’s innovation pipeline process, which impacted both the company’s product development methodology as well as the culture of innovation across all employees. Mike also founded the Studiofeast underground supperclub, the sister organization to Studio Industries. Studiofeast creates unique dining experiences that use food as a medium to design experiences that range from the artful, to the educational, to the hedonistic. The Studiofeast project acts as a conceptual test lab for Studio Industries and provides a platform with unlimited creative freedom to explore new ideas in food. While Studiofeast and Studio Industries have seemingly different goals, they are both closely connected in the spirit of using food as a creative design tool. In addition, Mike is also the Innovation Director for AccelFoods, an early stage food startup accelerator that cultivates and invests in new packaged food brands in the $100 - $500k annual revenue range. At AccelFoods, Mike works with brands accepted into the incubator on food and packaging innovation and development. Prior to Chobani & AccelFoods, Mike was Director of Strategy at Bond Strategy, marketing & innovation firm, and a part of the American Express Interactive Labs team, a digitally focused innovation group for financial services. Mike is a Detroit native and was trained in Business at the University of Michigan and Graphic Design at the Parsons School of Design. He now lives in Brooklyn, NY.