Journey around the world on an adventure of farm-fresh, global-inspired cuisine with
Chefs Steve & Ellen Gedra
of Black Sheep Buffalo
It’s the height of summer, what a perfect time to enjoy the bounty of the farm, the warm evenings and delicious food inspired by cuisines from around the world!
Join us on the farm for a relaxing meal!
Take a break from every day with a delicious multi-course dinner outdoors amongst the trees, birds and beauty on Crown Hill Farm.
As champions of the local farm-to-table movement for over a decade, Steve and Ellen Gedra are bringing that passion straight to the farm.
Between their old restaurant, Bistro Europa, and now The Black Sheep, they have perpetuated an ingredient forward philosophy on their menus working with local farmers and vendors to source fresh and unique ingredients to feature on their wide-ranging globally-inspired menu.
The Black Sheep is excited to team up with Crown Hill Farm to bring you an exciting night of great food and education through your plate about what goes into the ingredients and each dish. Crown Hill has been recognized by local chefs as a leader in stunning heirloom vegetables and ingredients, and the Gedras are looking forward to highlighting the work of the local farms.
Sit down to a physically distant, (yet socially fun) meal prepared by Chefs Steve & Ellen Gedra, who bring us their unique perspective on food with a menu inspired by the bounty of local, seasonal foods and the pleasure of eating a meal straight from the farm. (detailed menu available closer to the event)
Be greeted to Crown Hill Farm by Missy Singer DuMars with a tour of the farm and discussion of what is in season. Learn about heirloom vegetable and their importance in the garden and on your plate.
Take in the beauty of the early evening light as Chefs Steve and Ellen delight you with what they create in addition to hand-selected wine pairings they’ve chosen for the evening’s meal.
Bring along your friends or family to sit together (appropriately distanced from other groups) to dine on this multi-course Farm-to-Table meal focused on the pleasure of beautiful, farm-fresh food.
Finally, relax as the sun sets over the lake, feeling deeply nourished with a satisfied body and full heart.
$95 INCLUDES:
Multi-Course Farm-To-Table Dinner & Farm Tour
Tuesday, July 27th, 5-8pm @ Crown Hill Farm, Eden, NY
AN ADDITIONAL $30 TO ADD-ON WINE PAIRINGS
***Note: When you order tickets, please have one person order for your entire party. You will be seated with your party at a seperate table in order to adhere to COVID-19 restrictions and safe distancing. Groups need to be 2 or more. We don’t want to exclude single folks! Please message us if that is your case. More details will be sent via email closer to the event.
SOLD OUT!
About Steve Gedra: The mastermind behind The Black Sheep and the former Bistro Europa, hailing from parts unknown, weight unknown, Steve spent many years honing his craft in Boston, Nantucket, Colorado, and New Mexico. Several trips abroad brought a realization that food is better when it is sourced carefully and handled with passion and integrity. Steve has worked side by side with some of the best in the country, such as Eric Ripert, Thomas Keller and Susan Goin. Steve was nominated for the James Beard Award in 2017, making it to the semi-final round. He was a contestant on Food Network's "Beat Bobby Flay," and while he enjoyed his time on the show, he got his ass kicked by the secret ingredient, cream cheese.
About Ellen Gedra: Ellen grew up in Pittsford, NY and started working at Richardson's Canal House when she was 17 as a hostess. She quickly learned what was going on behind the lines was more exciting and interesting to her. Ellen started cleaning lettuce and never turned back. After attending Boston University for elementary education she continued my dream of cooking, applying for her first real full-time restaurant job as a garde manger cook. Underqualified, but with a good work ethic, she was chosen (in no small part by my current husband) to be hired in the pastry department, as that position did not require much experience. She learned A TON: bread, pastry creams, caramels, and that the best place to cry when you fail is the cooler or the very back corner of dry storage.
Steve (her husband, business partner, and world) was the sous chef there at the time and they started dating (TABOO I KNOW) shortly thereafter. Their stories are linked after that, first with positions as private chefs in Nantucket in the summers and to Colorado, New Mexico and Boston for some winters. Then in 2009, Steve got a call that his friend wanted to sell Europa Bistro. After four years theret they bought their current property on Connecticut and started Black Sheep.