Harvest Dinner with Chef Adriana Urbina of Tepuy

Harvest Dinner with Chef Adriana Urbina of Tepuy

135.00

To celebrate the upcoming harvest, we’re thrilled to announce that Hazelfern is teaming up with one of New York City’s hottest chefs and Food Network 2017 Chopped Champion, Adriana Urbina, for this year’s harvest dinner in the barn!
 
Chef Adriana will bring her Venezuelan inspired pop-up - Tepuy - to the Hazelfern barn for one night only on Saturday, September 9th, and we hope you can join us for this special food and wine experience.

The dinner will start in front of the barn with a happy hour @ 6:00 featuring wines and passed appetizers. We’ll then move into the barn @ 7:00 for a family style harvest meal with wine pairings followed by dessert at the farm table.
 
Ticket price is $135/seat ($108 for Friends & Family Club) which includes all food, wine, and gratuity.
 
DATE:  Saturday, September 9th
TIME:  6:00 Happy Hour, 7:00 Dinner
TICKET PRICE:  $135 ($108 for Friends & Family Club)

Add To Cart

ABOUT TEPUY & CHEF ADRIANA:

Tepuy's menu celebrates the richness and diversity of Venezuelan flavors: simple and natural food prepared with seasonal and local ingredients. Chef Adriana uses a progression of courses to challenge expectations of dining, creating an approachable and memorable experience.

Eater names Tepuy one of the best Latin pop-ups in NYC!
 
Food Network’s "Chopped-Champion" Chef Adriana Urbina was born and raised in Caracas, Venezuela. She started cooking at the early age of 12 and graduated with a double culinary Degree from Le École of Alain Ducasse in France and Sumito Esteves in Venezuela .

After working for several restaurants in her home country, she took her first job as an apprentice at 3-Michelin-star restaurant in Spain, Martin Berasategui, and then worked her way through multiple fine dining restaurants in France and New York City. Her take on cuisine aims to be a celebration of the cooking and passion for food that she grew up with in Caracas, Venezuela and the international flavors and culinary techniques she amassed working in some of the world’s best restaurants.