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Brews and B-B-Q is SOLD OUT - thank you for supporting the farm!

Some quick notes for those who are attending Brews & B-B-Q this Saturday, October 23rd from 1-5pm:

  • The event will go on - RAIN or SHINE!
  • Parking is self-park, across the street from the farm
  • Reminder: Bring ID and proof of vaccination
  • There are no physical tickets, all attendees will check in by name at the entrance
  • Attendees will be issued a biodegradable wrist band which must be worn in order to drink
  • Please drink responsibly- use Uber or Lyft if you need a ride

MUST be 21 or older & Vaccinated to attend - IDs and Proof of Vaccination will be checked at the door.

Please drink responsibly and have a designated driver or use a car service: Lyft, Uber or a local taxi company

Occasion in accordance with Covid Safety Guidelines for outdoor gatherings.  The event will go on, rain or shine!

NOT TO BE MISSED!

PYOOR.CO is generously offering an amazing 

1 YEAR ROBOTIC MOWER Lease Package

ZERO EMISSIONS AUCTION ITEM

To support Hilltop Hanover Farm’s mission for zero emissions, Pyoor.co is providing a fantastic package to one of our Brews & BBQ bidders. 


Brews and B-B-Q Host Committee


 

Pump House Wine, Hudson River Brewery, Wolf and WarriorDecadent Ale, Run & Hide, and more

Brooklyn's own Hometown Bar-B-Que

The Eugene Tyler Bluegrass Band


Join the board for this wonderful fall event of good beer & good food! 

Board of Directors

Our incredible board of directors bring their leadership, passion, intellect, insight, experience and resources everyday to this vital and important organization.

Janet Harckham, President

Gwenyth Jones, Vice-President and Secretary

Kimberly Holzmann-Krolick, Treasurer

Lou Ambrogio

Asha Bencosme

Kathryn Dysart

John Kornblum

David Kvinge*

Michael LaMothe

Jeanne Lapsker

Lenny Rodriguez

*Westchester County ex officio

The Friends of Hilltop Hanover Farm and Environmental Center is a 501(c)3 nonprofit organization dedicated to the development and advancement of sustainable agriculture, environmental stewardship, community education, and accessible food systems for all. A minimum 10% of produce grown is donated to food pantries and soup kitchens.