May Chef Event at The Barn at VFF

Each month we bring in a local chef to The Barn where they teach a hands on cooking demonstration with different cooking styles, followed by a three course candle lit dinner. This month, on Thursday May 21, we welcome executive chef Ryan Sulikowski of Lotus Farm to Table in Media, PA.


A little background about Ryan… from his Polish grandmother’s kitchen to graduating from Le Cordon Bleu at the Atlantic Culinary Academy in Dover, NH to working at multiple esteemed eateries, Sulikowski has developed a rich and diverse culinary background. Sulikowski combines Mediterranean flavors and farm fresh sensibility with chilled soup and matched with a local heirloom celery sorbet; peaches and plums are paired with a vanilla bean sorbet, shortbread and white balsamic vinegar for a refreshing dessert. Sulikowski’s appreciation for sustainable, locally sourced, flavorful ingredients blends seamlessly with the values at the core of Lotus Farm to Table.



Artichoke salad with ramps, fiddlehead ferns, morel mushrooms, dehydrated olive, smoked honey vinaigrett


Red snapper with grilled shrimp, carrots, beets, dill, English peas


Flourless chocolate cake with rhubarb, beets, cola sorbet, mint


Sounds tasty, doesn’t it? Give us a call or stop in at The Barn to let us know you’ll be there! Admission is $100 per person, and there is a limit to 14 guests. To reserve your spot, please call us at 610-687-5566. We look forward to seeing you there!


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