Join us for a unique Indian Farm Feast featuring:
Chef Smita Chutke
of Smita’s Cookery
Indian food is truly so much more than a curry or tikka masala. It varies by region and season, utilizing all the bounty of what is growing to create a rich palate of flavors and colors for the senses. Food changes with each season and region and Indian food is no different in that way.
Step into the world of true Indian Cuisine, straight from the farm.
Enjoy a sunday evening with a delicious multi-course Indian meal outdoors amongst the trees, birds and beauty of a farm!
Join us at Crown Hill Farm on a journey that will delight your senses from the unique flavors of Indian cuisines to the beauty of your surroundings— hayfields, forests, vineyards and gardens all with a view of Lake Erie in the distance!
Be greeted to Crown Hill Farm by Missy Singer DuMars with a tour of her farm. Learn about heirloom and heritage foods grown there and see for yourself what is fresh and in season at this time of the year. Discover how the market gardens are tended with no-till/low-till practices to preserve soil and support delicious, nutrient-rich foods.
Enjoy a beautiful evening of dining outdoors in the orchard with food fresh from the gardens nearby.
Sit down to a physically distant, (yet socially fun) meal prepared by Chef Smita Chutke, who brings us a menu joining together the seasonal bounty of WNY paired with the traditional techniques and spices of India.
Chef Smita will introduce us to the true basis of Indian food: eating what grows in your region, climate and season all prepared in well-balanced me of flavor, texture and wellness. In order to work with what is at its best, the full menu will not be finalized until soon before the dinner.
Smita'’s dinner will feature Crown Hill Farm vegetables, eggs and edible delights along with meats, dairy and treats from nearby farm friends. Take in the beauty of the early evening light as Chef Smita shares about the delicious, seasonal Indian menu she prepared for you in addition to the regional wine pairings she’s chosen for the evening’s meal.
Bring along your friends or family to sit together (appropriately distanced from other groups) to dine on this multi-course Farm-to-Table meal and enjoy the optional add-on wine pairings hosted by Kim from Six Friends Cabernet.
COME JOIN US FOR THIS CULINARY ADVENTURE!
Finally, relax as the sun sets over the lake, feeling the pleasure of deep nourishment with a satisfied body and full heart.
$95 INCLUDES:
Multi-Course Farm-To-Table Dinner & Farm Tour
Sunday, August 8th, 3:30-7pm @ Crown Hill Farm, Eden, NY
AN ADDITIONAL $30 TO ADD-ON WINE PAIRINGS
***Note: When you order tickets, please have one person order for your entire party. You will be seated with your party at a seperate table in order to adhere to COVID-19 restrictions and safe distancing. Groups need to be 2 or more. We don’t want to exclude single folks! Please message us if that is your case. More details will be sent via email closer to the event.
SOLD OUT!
About Chef Smita Chutke: Smita grew up all across in India as her dad was in Airforce which means she got to experience the diversity, culture and regional food. Every year in summer vacation she would visit her maternal grandmother’s home in Maharashtra (West) and paternal grandmother in Hyderabad (South). Both these regions are the part of the Deccan plateau and influenced Smita’s style of cooking that uses a lot of peanuts, poppy seeds, sesame seeds and coconut. When she moved to USA in 2002, she saw the misrepresentation and cultural appropriation around Indian cuisine and spices with words like “Curry” and “Curry Powder”. This lead her journey to start Cooking socials and SmitasCookery!
Julia Child said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” By education Smita is a biomedical engineer and didn’t go to school to be chef but she was always a curious food enthusiast. The culinary training for her actually began in real time at a very young age. She was inspired by the women around her running small businesses, making food from scratch using seasonal produce and ingredients. She was taught how to source the food, cook using every part of it. While living in city, she was able to source organic farm fresh food, get fresh meat, go to local dairy farm every day to get milk, then churn her own butter. She purchased the whole grains from local purveyors for the year, cleaned it and milled into fresh flour to make chapatis keeping the wheat germ in everyday. Smita also made her own spice blends based on the region she lived in. She never wasted the food and was taught to only take what can be finished.
"For me cooking is not just about learning recipes or techniques but an emotion you transfer to your food. That's my philosophy and I hope to continue to share my food, spices and knowledge through Smita's Cookery"