Sunday, May 17th
Tickets are $150 pp Limited seating.
Farm Dinner with Chef Tristan Kwong
This is a day trip to our farm organized by Tree Top Journeys in Brooklyn, NY. If you are in NYC, you can travel here with Tree Top. If you are in NJ or PA you can travel here on your own and meet the group at Cherry Grove Farm for the farm tour, mozzarella stretch and farm dinner. See the schedule below.
Run of show:
9AM: Pick up outside of Five Leaves:
11:00 AM – Arrive at Cherry Grove
12:00–1:00 PM – Farm tour, hang, and snacks
2:00–3:00 PM – Milking demo
3:00 PM – Mozzarella stretch
4:30 PM – Dinner
7PM Return home
The Chef
Tristan Kwong is a Cantonese American chef whose cooking reflects both his cultural heritage and the diverse environment of his upbringing. Raised in Queens, NYC—one of the most culturally rich places in the world—Tristan’s culinary perspective is shaped equally by his lived experience and his roots. His food, often cooked over an open fire, aims to be both comforting and unexpected. With time spent at Bonnie’s in Brooklyn, he has developed a style he calls “New Cantonese American”—a reimagining of Chinese and American classics that blurs the line between the two in thoughtful, delicious ways.
Sunday, May 17th
Tickets are $150 pp Limited seating.
Farm Dinner with Chef Tristan Kwong
This is a day trip to our farm organized by Tree Top Journeys in Brooklyn, NY. If you are in NYC, you can travel here with Tree Top. If you are in NJ or PA you can travel here on your own and meet the group at Cherry Grove Farm for the farm tour, mozzarella stretch and farm dinner. See the schedule below.
Run of show:
9AM: Pick up outside of Five Leaves:
11:00 AM – Arrive at Cherry Grove
12:00–1:00 PM – Farm tour, hang, and snacks
2:00–3:00 PM – Milking demo
3:00 PM – Mozzarella stretch
4:30 PM – Dinner
7PM Return home
The Chef
Tristan Kwong is a Cantonese American chef whose cooking reflects both his cultural heritage and the diverse environment of his upbringing. Raised in Queens, NYC—one of the most culturally rich places in the world—Tristan’s culinary perspective is shaped equally by his lived experience and his roots. His food, often cooked over an open fire, aims to be both comforting and unexpected. With time spent at Bonnie’s in Brooklyn, he has developed a style he calls “New Cantonese American”—a reimagining of Chinese and American classics that blurs the line between the two in thoughtful, delicious ways.
