Celebrate the start of the local growing season with the arrival of asparagus!
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:
· Gift Horse
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.
TICKETS ON SALE
DATE AND TIME
Sunday, May 7, 2023
Four Town Farm
90 George Street
Seekonk, MA 02771
Reminder: This is a casual indoor/outdoor event at a farm. We recommend dressing comfortably, with shoes appropriate for walking in the asparagus fields. Advance tickets only—tickets not sold at the door. This event is rain or shine. Sorry, no refunds. Children under age 12 are welcome to attend at no cost. 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.
An Annual Tradition
We look foward to this special time every year with the growers of Four Town Farm and our wonderful team of chefs who donate their time to make this event truly one of a kind.
This year's chef lineup is still being finalized. Here's a look back at the chefs and menu from Asparagus Fest 2022.
CHEF MICHAEL MAKUCH
Johnson & Wales University, Ecolab Center for Culinary Science Director, Culinary Arts Professor & Department Chair
Ember Grilled Asparagus, Pan Seared Herb Polenta
with 40-month-aged parmigiano reggiano topped with
wild mushroom and asparagus spear ragout
CHEF VALERIA MOLINELLI
Johnson & Wales University, Culinary Arts Senior Instructor & Department Chair
Miso Panzanella with Asparagus (Vegan) with miso butter toasted bread,
asparagus, snow peas, cucumbers, caramelized onions, orange-miso dressing,
roasted red pepper aioli, fresh herbs, Togarashi salt
CHEF RUSS ZITO
Johnson & Wales University, Associate Professor
Saffron and Wild Truffle Risotto
with roasted asparagus and American Grana
CHEFS SEAN KONTOS & MARIA RITCHEY
Harvest Kitchen Chefs & Educators, Youth Training Program & Local Food Cafe
Country Style Pork Paté with dehydrated asparagus,
pepita dukkah and pickled asparagus tips
MAX SMITH, GRACIE DRISCOLL, HANNAH THELEMARCK
Johnson & Wales University, Culinary Arts Bachelor's of Science Students
Goat Cheese and Asparagus Galette with asparagus three ways,
morels, and herb salad dressed with anchovy emulsion