Join us at the idyllic Bloom Farm in Oley, PA for a unique foraging and dining experience. Join us as we harvest locally grown black walnuts in the time honored tradition of Nocino making.

“The first written account of Nocino production comes from the days of the Roman Empire, when Roman soldiers learned of the practice from the Celtic Pict tribe of Eastern Scotland. Each year during the Midsummer solstice celebrations, the paganistic Picts would harvest walnuts to infuse with alcohol for a brew that was thought to contain supernatural properties. The Picts knew that, at this early point in the walnut’s development, the hard outer husk had yet to develop, making it significantly easier to cut through. More important is the black liquid that can be found at the walnut’s center during this young stage, which, if left unpicked, would begin to harden into the walnut just a few days later. When timed right, this dark liquid will dissolve into the surrounding alcohol and, over the course of the next six months, imbue it with its jet black color and spicy, earthy and slightly bitter flavor.”

“Bloom Farm welcomes chef Beau Friedman for a dining residency throughout the summer of ‘24. Beau, currently Chef de Cuisine at the acclaimed Zahav, has a long history of Michelin-rated achievements across the east coast. His style is influenced by his experience in fine dining, love of local produce, and passion for genuine hospitality and telling stories through food. Join us for a series of imaginative dining experiences as we celebrate the casual, understated beauty of an east coast summertime. Each date will span an afternoon of leisure, classes, and tastings in advance of our dinner”