Somehow, the folks at Beach Plum Farm in West Cape May always manage to keep things fresh.
This summer, their popular seasonal dinner series heads en plein air for Tables in the Garden, where tables for two pepper the landscape twice weekly, on Wednesdays and Thursdays, now through September 24.
Couples can enjoy a lilt of romance and intimacy in a public-yet-private space, dining among raised beds of fragrant flowers (including edible varieties!), berries and produce, and perhaps even catching sight of an errant chicken passing by.
Photo: Courtesy of Beach Plum Farm
The kitchen shows off its chops—and farm-to-table ingredients—with such dishes as a carrot-beet medley topped with pea tendrils, and roasted heritage pork with kohlrabi-fennel slaw.
Beach Plum’s farm-to-table dinners first started in 2016, when Cape Resorts owner Curtis Bashaw and his partner began hosting friends for ingredient-focused meals in the bucolic setting. Now open to the public, these special communal-style meals sell out every season, fostering new friendships and garnering returning guests year after year. Farm manager Ed Hackett and his team plan everything from the harvest-forward menus to the tablescapes.
Farm-fresh strawberry shortcake trifle. Photo: Courtesy of Beach Plum Farm
This summer’s BYO meals have staggered start times beginning at 6 pm, so the evenings unfold in a laid-back manner. Guests are welcome to stroll the grounds before dinner, too.
Overnight stays are also an option in Beach Plum’s one-bedroom, two-bedroom or full cottages. A limited-time discounted rate is available.
