The evening will begin in the garden with hors d’oeuvres of Pfeiffer Center squash-infused flatbreads with caramelized Pfeiffer Center leek jam and Hawthorne Valley Salt Ridge Cheese, paired with a lovely organic Pinot Gris from Oregon.

Following a tour of the garden, it’s on to Threefold Cafe for a hearty fall dinner featuring baked squash and rutabaga from the Pfeiffer Center garden, Swiss chard from the Fellowship Community’s Duryea Farm, micro-greens from Cropsey Farm, and either duck from Hudson Valley Duck Farm or a smoked bean ragu with wild mushrooms and local corn grits. We’re pairing the main course with a Rosso Piceno from La Marche, Italy, or a crisp and flavorful white Bordeaux.

We’re thrilled to be able to offer you the very best of biodynamic and organic produce from the Pfeiffer Center and neighboring farms. This event will sell out, so order your tickets today!