Farm to Table



Julie Van Pelt Farm to TableSt. John Farm to Table is the island’s first and only farm to table dining experience that showcases local, sustainable, organic products grown and produced here on St. John, as well as nearby islands to create gourmet cuisine that is simple and elegant. Farm to Table menus will be designed based on fruits, vegetables and herbs being grown on St. John and harvested on the day of, or just a day or two before the dinners themselves. We will also be using local fisherman as much as possible for our seafood dishes, and other St. John products such as Drunk Bay-Salt Pond Sea Salt, Wayne Clendenin’s St. John Honey, locally made pepper and fruit sauces as well as organic local eggs, breads and pasta. Additionally, we will always be on the look-out for other local products, fruits and vegetables grown on the islands St. Thomas, St. Croix, Puerto Rico, The Dominican Republic, and Dominica to enhance our menus.

Julie Van Pelt Farm to TableBesides the local, sustainable, organic aspect, Farm to Table gives me, Chef Julie Van Pelt, the opportunity to create fabulous and imaginative dishes using the freshest, seasonal products available. While the menu we are providing here on the website is a sample menu, it is also the actual dinner menu from the launch of Farm to Table at the incomparable Hawksview Estate here on St. John. This event is not only captured here on the Farm to Table website with amazing photos from Eliza Magro Photography, but is also featured in the current edition of St. John Magazine (Issue No. 6, Titled “Island Zen Chef”) by the ever professional Melinda Nelson of Melinda Media with writer Jaime Elliot, and up and coming talented photographer Tristan Ewald. The menu that evening was a huge hit, starting with St. John Mango Bellinis, and finishing with a Dessert Trio that included Wayne Clendennen’s St John Honey & Soursop Ice Cream, Local Mango and Coconut Water Sorbet, and Banana-Dulce de Leche- Mint Springrolls with Dominica Cinnamon Bark Ice Cream and Cruzan Rum Caramel Drizzle.

Julie Van Pelt Farm to TableEach Farm to Table dinner menu will be a “surprise”, as I will be using incredibly fresh “up to the moment” ingredients. However, upon booking the event, I will always discuss, at length, the likes and dislikes of my clients, and any dietary restrictions they may have. In this way, I will be tailoring a unique and special meal for each and every client of St. John Farm to Table. Finally, we will always provide printed menus for the dinner, and each course will be accompanied by a tableside description of the dish, the local ingredients it contains, and the inspiration behind it. It is my goal to provide an amazing evening of food and entertainment that is not just an exquisite culinary experience, but is also a treat for the senses, honoring the hard work and the talents of the people of St. John, and the bounty of this incredible island.

I invite you to join me, Chef Julie Van Pelt and St. John Farm to Table, for a unique Farm to Table Dining Experience celebrating Local, Sustainable, Organic, Gourmet Cuisine and The Love of All Things St. John!

Julie Van Pelt
Executive Chef/Owner
St. John Farm to Table