Join us for a farm-to-table experience.
We’ll gather for an evening surrounded by rolling farm fields surrounding “The Barn,” St. Luke’s Anderson Campus Conference Center. Each dinner served supports local natural spaces and places right here in the Lehigh Valley and Lehigh River watershed.
This is a reservation you can only get with Wildlands Conservancy!
Sunday, Sep. 20, 4 – 7 P.M.
“The Barn,” St. Luke’s Anderson Campus Conference Center
PARKING & TRANSPORT
Shuttle service will be provided from convenient off-site parking at:
St. Luke’s Anderson Campus | 1872 St. Luke’s Blvd., Easton
Shuttle leaves at 3:30, last shuttle at 4 P.M.
Shuttle back to parking from the venue leaves at dusk.
Wildlands Conservancy is delighted to host the return of this farm-to-table dinner served al fresco. Each dinner option is seasonally themed.
- Savor an array of seasonal flavors
- Sip local, award-winning wines & beer
- Mingle with the supporters who make conservation possible
***Dress is outdoor elegance.
Event Registration
Space is limited! Secure your seat.
Use the link below to register your name and your guest(s)’ name(s) as you wish for them to appear on your nametag(s). We recommend registering on desktop.
Proceeds from the evening benefit conservation in the local community. $112/reservation will be considered a charitable contribution.
Sponsorships Available
Contact: Jackie Jones, Director of Development
610-965-4397, ext. 127 | jjones@wildlandspa.org
Our Event Sponsors
Presenting
Sustaining
MENU WILL FEATURE
Enjoy a deluxe, multi-course meal by Roots Catering, celebrating the bounty of local farms in the peak of summer. Each selection and dessert is chef-crafted on-site to be enjoyed with selections of locally crafted wine and beer.
- Hors d’oeuvres including artisan meats and cheeses, seasonal roasted vegetables, fresh baked focaccia, and more
- Appetizers including asiago & risotto croquette, chicken satay skewer, and summer rolls
- Salad featuring peak sasonal tomatoes and cucumbers
- Braised beef short rib with red wine demi-glace, herb whipped Yukon gold potatoes, and roasted organic carrots
- Vegan grilled cauliflower steak w/ yellow rice, black bean puree, roasted tomatoes, and chimichurri
- Fresh-baked desserts with coffee and tea