Celebrating the Harvest - A Farm to Table Dinner

Join the Oak Spring Garden Foundation for a special evening as we gather around the table and celebrate the harvest through the seasons with a menu curated and created by Chef Saskia Poulos. Dishes will highlight a medley of Appalachian and Virginia Piedmont heirloom crops grown at Oak Spring's Biocultural Conservation Farm (BCCF). The event will begin at 5:30pm with a hot drink and hors d'oeuvres under a tent, followed by a dinner served at 6:00pm in our recently-renovated School House, one of the oldest buildings on Rokeby Farm.

Kindly note that due to the nature of this event, we are unable to accommodate dietary restrictions or preferences. This meal may contain dairy, eggs, gluten, and nuts.

Saskia Poulos has been the Chef and Organic Farm Assistant at the Oak Spring Garden Foundation since April 2020.

Saskia is originally from New York state, an hour north of Manhattan around the Hudson River Valley. After earning her bachelor’s degree in Religion and Anthropology from Boston University, Saskia left the east coast for California, where she attended the Culinary Institute of America in Napa. Before joining Oak Spring in 2020, she spent 9 years in Maine running TaoYuan Restaurant, a local produce-driven Asian inspired small plates restaurant.

At OSGF, Saskia works with the BCCF team to grow produce and use the daily harvest for the evening's dinner, in addition to preserving the bounty for later months - and believes working with produce right out of the ground is every chef's dream!