Nestled along the rolling hills, the historic farms and country roads just north of Kennett Square, lies Foxfire at Stone Barn. In 1922, Charles Thomforde created a working farm, orchard and apiary on the Stone Barn’s historic property. The Stone Barn has served as a popular dinner theater and wedding and event destination for 43 years.Last year, the Thomforde family decided the Stone Barn needed a full service restaurant on the property. The original concept for the restaurant was a steakhouse, but Chef Ray Maxwell envisioned a farm-to-table dining destination in the restored fieldstone farmhouse.
Foxfire at Stone Barn is open for lunch from 11:00 a.m. to 3 p.m. and opens for dinner at 5:30 pm Thursday through Saturday. They also are open for brunch on Sundays. During the rest of the week, Chef Ray researches and plans out his menu with American and French influences. Chef Ray sculpts his menu around seasonal items he picks up weekly from local producers and markets. When he sees a particular product at the market, he is already tasting a delicious meal in his head.
“As a chef, I am in the best region of the world to me because I have access to everything, truly I do, everything from seafood from the Atlantic Ocean or Chesapeake Bay to locally raised produce, some is grown on the property and all the Lancaster farms, ” said sustainable food fanatic, Chef Ray.
The menu may change during the week but there are a few Foxfire staples on the menu. Jumbo Lump Chesapeake Crab Cakes bound with scallop mousse served with roasted bliss potatoes, haricots verts and Citrus Beurre Blanc or Amish Chicken, Swarmbustin’ Honey Thyme Roasted Chicken Breast with Haricots Verts, Yukon Fingerling Potatoes and Brandy au Jus are favorites amongst diners.
Foxfire goes beyond farm to table, 30-40 percent of the restaurant’s vegetables, herbs and honey come from their garden and hives on the property. Next year, Chef Ray plans to get 60-70 percent of his produce from his greenhouse and garden and eventually hopes to have a working and visitor-friendly farm on the property.
Chef Ray has such a passion for the food that occupies his days that he often dreams about culinary creations. Chef Ray graduated from the Philadelphia Restaurant School in 1989, has owned two restaurants in the area and worked for Wyncote Country Club, Dilworthtown Inn and Mendenhall Inn.
After a down-to-earth meal in Foxfire’s rustic dining room with a fireplace, diners are invited to explore the exquisite property grounds, which includes natural ponds, a working mill and and acres of gardens. On Friday, October 7, The Mill at Stone Barn is hosting a local Harvest Dinner, which benefits the Historic Kennett Square. Victory Brewing Company and Flickerwood Wine Cellars have paired beers and wine with 5-courses of farm-to-table dishes by Chef Ray.
Foxfire at The Stone Barn is BYOB that never boasts a corkage fee, but reservations are highly suggested by calling 610-347-2414. They are located at 100 Stone Barn Drive, Kennett Square.
