Looking for an out of this world culinary experience? Would you believe me if I told you you could have it right here in Mendham? Well you can, and you really won’t want to miss out!
Mendham’s own Backer Farm has partnered with Pop Up Restaurant, The Chef and The Baker, to bring true farm to table experiences, meals, and events to our community. They are the ONLY Michelin style farm to plate experience in NJ. (Is your mouth watering yet?) Menus are created around seasonal produce and products straight from the farm – all grown naturally and harvested fresh for the event. (How cool is that?) And if that wasn’t enough – these are family friendly events and will feature a special child friendly food station! Talk about a perfect night!
Along with these events, farm to fork, freshly prepared meals are available in the Backer farm stand. All meals are prepared in their new mobile kitchen right on the farm by Chef Baumann and his partner Laura (The Baker). Just like the produce CSA, a prepaid meal pick up program is also offered during the height of the season. More information can be found on Backer Farm’s Facebook page as well their website under the CSA page.
Bring the family down to the farm and come enjoy some local flavor and musical entertainment as well! The events are rain or shine under Backer’s beautiful new covered space. Dates and tickets for dinners and brunches can be found here. RUN don’t walk to sign up for these amazing once in a lifetime experiences right in our own backyard!
ABOUT BACKER FARM & THE FAMILY WHO KEEPS IT’S TRADITIONS ALIVE
Backer Farm began in 1927, when Richard & Jessie Backer purchased the 37 acres on Ironia Road for $3,000. Their sons, Joe & Fred expanded the business by building the dairy barn in 1954, along with the creamery where they bottled their own milk, a chicken house, granary and other essential buildings for a traditional family farm. The crops were planted and harvested with a team of horses up until the 1940’s when they purchased their first tractor. Jessie raised her 6 children, bottled milk, worked the garden and became the typical farm wife of that era.
In 1971 Fred & Joe decided to transition the dairy business into a horse boarding facility. The Dairy Barn was converted to horse stalls, the Creamery became a tack room, and an outdoor riding ring was constructed behind the barn. As the horse business grew, a second barn was constructed in the 1980’s. Jessie passed away in 1977 and Joe in 1980, leaving Fred, his wife Barbara and their 8 children, who lived across the street, to continue the business.
ABOUT THE CHEF
Chef Baumann starting cooking in his grandmother’s guesthouse at the age of 10 in Heilbronn Germany. At 13 he was accepted for apprenticeship in West Germany and traveled to France, Italy to study. Shortly after Chef Rolf moved to the USA to work for a national hotel group. as well as going to the Culinary Institute of America studying chef certification. At the age of 23 he opened Baumann‘s Bistro and 501 Country Club. In 1998 Chef Rolf accepted a position as executive chef of Busch Stadium and shortly after corporate chef of Delaware North Companies Sport Service. Chef Roland Henin CMC and chef Rolf shaped the stadium foods to what it is today. Chef Rolf has been quoted in Bon appétit, Gourmet, Food Science, USA Today, FOX Business News, ACF Culinary Review, Restaurant news, F & B Director, Food Network, Good Morning America, and many other national outlets.
Backer Farm and The Chef and The Baker are proud to partner together to also offer event/catering services, be sure to reach out to Backer Farm directly to schedule your next event and follow them on Social Media as well! This editorial is sponsored by Backer Farm & The Chef and The Baker.
