"We come out here about four days a week, and hand-pick everything that we put on our plates at Supper. It’s a here-to-table restaurant. Here being the farm, into the car, into the town, into the kitchen, into the sink, onto the plate, onto the table, into your mouth."
Mitch Prensky knows the value of farm-fresh produce, which is why we’re so excited to have him on board for Philly’s Dinner on the Farm. Did we mention spirits wizards, Art In the Age, will be there, too?