Asparagus Fest

90 George Street,Seekonk MA 02771

01 May, 2022

Description

Celebrate the start of the local growing season this spring with the arrival of asparagus at Four Town Farm! Join us on a very special farmer-led tour of the asparagus fields — and pick your own pound to bring home! We’ll enjoy local wine and beer, and a wide array of delectable asparagus dishes created by talented chef-instructors from Johnson & Wales University, College of Culinary Arts. On the tour, we’ll learn how asparagus is propagated, grown, and maintained on this 150-acre fifth-generation family-run farm — located where the four towns of East Providence, Barrington, Seekonk, and Swansea meet. After the tractor-pulled farmer tour through Four Town Farm’s asparagus fields and pick-your-own opportunity, we’ll return to the gorgeous farm stand for music and refreshments. Reminder: This is a casual indoor/outdoor event at a farm. We recommend dressing comfortably, with shoes appropriate for walking in the asparagus fields. Asparagus Fest is a benefit for Farm Fresh Rhode Island, a nonprofit local food hub that's been connecting local farmers and eaters since 2004. Advance tickets only—tickets not sold at the door. This event is rain or shine. An Annual Tradition ReturnsThe last time we were able to hold our annual Asparagus Fest tradition was May, 2019. We are thrilled to be back with you at Four Town Farm this year! Here's a look back at the menu, food, and fun from our last Asparagus Fest: SAUTÉED GARDEN ASPARAGUS, Smoked Atwells Gold, caraway, phyllo, chive — by Chef Rizwan Ahmed, Culinary Arts Instructor, Johnson & Wales University, owner Rhode Rage Food Truck, former chef/owner Hourglass Brasserie WOOD-GRILLED ASPARAGUS KOFTA, Lamb, lemon, charred scallion, yogurt — by Chef Matthew Britt, Culinary Arts Instructor, Johnson & Wales University MAY THE FARM BE WITH YOU, Asparagus, potato, red bell pepper, chourizo dust — by Chef Michael Makuch, Associate Professor, Department Chair, Johnson & Wales University ALFONSO OLIVE POTATO CAUSA, Asparagus Chimichurri Salad, Rocoto cream, crispy shallots — by Chef Valeria Molinelli, Culinary Arts Senior Instructor, Johnson & Wales University, executive chef The Flavor Experience SHAVED ASPARAGUS RIBBONS, Salty Sea Feta, walnuts, pink peppercorns, mint — by Chef Maureen Pothier, Associate Professor, Department Chair, Johnson & Wales University, Farm Fresh RI Board Member, former chef/co-owner Bluepoint Oyster Bar ASPARAGUS VICHYSSOISE ROULADE, Divine Providence, potato, leek — by Chef Gilbert Stansfield, Associate Professor, Department Chair, Johnson & Wales University GRILLED ASPARAGUS WITH CRISPY PROSCIUTTO, Baby arugula, pecorino, balsamic — by Chef Russ Zito, Associate Professor, Johnson & Wales University, owner Z Culinary Services, LLC