Farmers Helping Farmers is delighted to be partnering again with Chef Emily Wells and her team at The Mill in New Glasgow. The money raised by Emily’s meals will support the work of the Farmers Helping Farmers Education committee, including school food programs, as well as the provision of mosquito nets, books and solar lights to help Kenyan children study at night.
In a year where Farmers Helping Farmers has had to cancel several major fundraisers because of COVID-19, we are more grateful than ever for the support of Chef Emily Wells and her team, and everyone who comes out to enjoy her meals in support of our work in Kenya.
On behalf of all of our partners in Kenya, asante to Chef Emily Wells and her crew for all of their hard work.
There will be four seatings:
- Friday, October 9th 5pm & 7:30pm
- Saturday, October 10th 5pm & 7:30pm
Curried Squash & Carrot Soup
GF, DF & Vegan
Soleil’s Farm Green Salad with Honey Mustard Dressing
GF & DF
Roasted Pork Loin with Roasted Vegetables & Mashed Potatoes
Stuffed with Arborio rice, Feta & Parmesan cheeses, dried cranberries, greens & almonds.
Served with a creamy mushroom sauce.
GF and can be DF upon request.
Stuffed Roasted Red Peppers with Roasted Vegetables & Potatoes
Stuffed with Arborio rice, Feta & Parmesan cheeses,
dried cranberries, greens & almonds.
Vegetarian and can be Vegan upon request.
Apple Cranberry Crumble
(GF or DF or Vegan dessert is available upon request)
Please try to inform us of any dietary restrictions or allergies in advance.
We are happy to accommodate but advance notice is necessary for us to do it properly.
Coffee/Tea/Bread Basket included
Alcohol beverages are extra.
$50.00+tax per person
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