A true farm-to-table dinner highlights organic vegetables with a campfire feel

At Chef Shola Olunloyo's showcase dinner at the Savoie Organic Farm in October, diners ate freshly prepared vegetables right next to the fields where they were grown.

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Chef Shola Olunloyo might be one of Philadelphia’s best-kept culinary secrets. He doesn’t have a restaurant, but he does have a loyal following.

Olunloyo runs a private kitchen, StudioKitchen, where he hosts a monthly dinner that showcases his creative approach to food preparation and presentation. He invites the first handful of guests to sign up on his website each time to watch and taste the evening’s fare.

Recently he brought his talents out of the kitchen, partnering with Carol and Barry Savoie, owners of Savoie Organic Farm in Williamstown, N.J., to create their first farm dinner.

Olunloyo first met the Savoies at the Headhouse Farmer’s Market in Society Hill, Philadelphia, where they sell their produce. Olunloyo has been a devoted fan of their organic arugula. The three became friends, and when Carol Savoie invited the chef to collaborate on a farm dinner, he didn’t hesitate.

On Oct. 12, about two dozen guests were treated to the vegetables and fruits grown at Savoie Organic Farm along with Olunloyo’s Italian-inspired menu. WHYY’s “Friday Arts” followed  Olunloyo as he planned for the evening, incorporating seasonal vegetables from the farm, freshly milled pastas, and naturally raised meats, all cooked outdoors using wood fire.

This story is from an episode of “Friday Arts” that airs on WHYY-TV on Nov. 24, at 8:30 p.m.

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