Garden State Plate 2025: A Feast of Local Flavors

On August 2, 2025, the Pinelands Preservation Alliance hosted its third annual Garden State Plate dinner, a field-to-fork fundraiser at Rancocas Creek Farm. As in years past, the evening featured a family-style menu built almost entirely from ingredients sourced within 75 miles—salt, citrus, and a handful of spices being the only exceptions.

Much of the produce came from Rancocas Creek Farm itself and A.T. Buzby Farm (both regular contributors to the JAM kitchen), and the many small farms and farmstands scattered across the New Jersey countryside.

Featured producers included Kyle Smith of Smith Poultry in Williamstown, who provided pasture-raised, antibiotic-free poultry and pork; Jullian “The Mushroom Sage” Alvarez of Hammonton, known for cultivating gourmet oyster, lion’s mane, and shiitake mushrooms; and Jonathan and Nina White of Bobolink Dairy & Bakehouse in Milford, who wowed guests with their award-winning farmstead cheeses and artisan breads.

For JAM Hospitality, it was both a privilege and a pleasure to showcase the work of these dedicated stewards of local agriculture.

Before dinner, many guests joined farm manager Jeff Tober for a tour of the fields, where he shared insights on the value of organic practices and their benefits for both the landscape and human wellbeing.

Back at cocktail hour, bartenders poured refreshing drinks from Siblings Lemonaide and Recklesstown Farm Distillery, along with a selection of local wines and beers, while hors d’oeuvres made the rounds. Fred and Danielle Wainwright of Clover Valley Family Farm contributed some very tasty beef charcuterie, and JAM’s own Jeff Miller was there grilling up platters of hot, buttered Brigantine oysters topped with shaved cheese and grilled brioche.

Dinner around communal tables in the barn loft began with a chilled roasted eggplant soup to counter the summer heat, followed by six family-style dishes featuring local pork, chicken, and a garden’s worth of fresh seasonal produce. Dessert was a highlight: a luscious corn pudding paired with Jersey blueberry compote and rosemary-infused shortbread made with herbs from JAM’s own kitchen garden.

Each year, the Garden State Plate feels like a love letter to New Jersey’s farms and food makers—made even more meaningful when the producers themselves join the table to share their stories. Building a menu entirely from what’s grown, raised, or foraged so close to home means every bite is seasonal, fresh, and full of flavor. And beyond flavor, staying local helps small farms thrive, keeps dollars circulating in the community, and reduces the environmental impact of long-distance transport.

More than just dinner, the Garden State Plate is a convergence of craftsmanship, conservation, and community—a reminder of the positive impact possible when we support ethics-driven farming and maintain a relationship with the land rooted in respect and care. And we extend a special thank you to our dear friend Martin Reardon Photography for capturing the spirit of the evening so beautifully.

The Menu

Welcome Beverages

Summer Berry & Herb Water
Cold-Pressed Lemonades (Watermelon, Peach, Strawberry)
Blackberry Ginger Lemonade Cocktail

Wine & Beer Bar

Craft beers from Eight & Sand Beer Company
Wines from Cape May Winery, Unionville Vineyards, William Heritage Winery

Stationary Hors d’Oeuvres

Jersey Summer Harvest Table – Vegetables, sausages, pâtés, cured meats, crackers, sourdough
Grilled Buttered Oysters

Butlered Hors d’Oeuvres

Eggplant Crisps with whipped goat cheese and tomato confit
Duck ’n’ Melon with smoked duck breast, cantaloupe, blackberry, tarragon
Herby Deviled Eggs with basil and crispy shallots
Mini Lamb Kefta Kebabs with rhubarb glaze and minted yogurt
Chilled Cucumber Buttermilk Soup with dill oil
Scrapple Cubes with pickled berry compote
Oyster Mushroom Fried “Chicken” with pickled cucumber and remoulade

Plated First Course

Chilled Eggplant Soup with preserved lemon cream
Artisan Bread Baskets with lavender butter

Shared Main Course Platters

Chicken Forestière with roasted mushrooms, tomatoes, and herbs
Rosemary Grilled Pork Shoulder with seasonal stone fruit salsa
Summer Vegetables Provençal – squash, zucchini, tomatoes, eggplant with herbed breadcrumbs