Spring Events

Easter Eats, farm dinners and more.

Are we done with nor’easters? Will spring actually stick around this week?

Beach Plum Farm, located at 140 Stevens Street in West Cape May, is celebrating spring on Saturdays—no matter whether Mother Nature cooperates!—with farm-to-table dinners at the BYO restaurant fed by the 62-acre farm of the same name.

The early-spring farm dinners will take place every Saturday night through April and the menus will be based on what’s fresh at the farm that week.

Guests may bring their own libations; juices and herbs will be provided as mixers for cocktails.

Reservations are required. The cost per person is $85, plus a 20-percent service fee and tax. To reserve call 609-602-0128 or visit beachplumfarmcapemay.com.

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Oasis Farm, 89 Sleepy Hollow Road, Middletown, will host its last three Social Graces Tea services of the season on upcoming Wednesdays at the farm that serves as a school for adults with autism, offering instruction in farming, cookery, cheesemaking and bread-baking, and the life arts.

The teas will take place April 18, May 2 and May 16 from 3 to 5 pm, with seatings at 3 and 4 pm. Tea and foods are prepared and served by the student interns.

RSVPs are required and early reservations are recommended. For reservations and details, please e-mail [email protected].

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Fenwick Hospitality Group is cooking a special family-style Latin-leaning supper featuring the talents of the group’s chefs.

The five-course supper will take place on Sunday, April 22 from 5 to 10 pm at the new Two Sevens Eatery and Cantina, 277 Witherspoon Street in Princeton.

The cost is $39 per person; here’s the menu and the chefs behind each dish:

First Course: Mofongo Fritters: mashed plantains, pork, shrimp, garlic. Chef Rob Brown, Two Sevens. Churrasco: pobre, epazote & aji amarillo salsas. Chef Carina DeLeon, Cargot Brasserie. Second Course: Vegetarian Pepian: trumpet mushroom, bok choy, pickled pineapple, herbs. Chef Fito Beleton, Agricola. Third Course: Red Snapper a la Plancha: market vegetables, clams. Chefs Tereso Del Cid and Patrick Lacey, Two Sevens. Fourth Course: Costillas Adovadas: Peruvian potatoes, chirmol, tortillas. Chef Erwin Lopez, Fenwick Catering. Dessert Course: Torta De Mil Hojas: 1,000 layers cake, passion fruit custard. Alfajores: dulce de leche cookies, corporate pastry chef Liz Sale.

For reservations, call 609-921-2779.

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Easter eats:

Easter brunch for families will be served at the Shannon Rose Irish Pub branches in both Clifton and Ramsey on Sunday, April 1 from 11 am to 3 pm.

The buffet-style brunch will be accompanied by an Easter Egg Hunt for kids; BYOB: Bring your own basket to collect the eggs.

Cost: $32 for adults; $14 for children 12 and under.

Shannon Rose in Ramsey is located at 1200 Route 17,  201-962-7602. Shannon Rose, Clifton is at 98 Kingsland Road, 973-284-0200.

For more information, visit TheShannonRose.com.

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