Weather, dirt, luck. Greens cut before the heat, fruit that ripens on its own week, and a menu that has to wait for both.
Knife, fire, nerve. A small room, a hot pass, and plates that leave the kitchen the moment they are ready.
Once the season turns, the kitchen moves outside. One long table is set between the rows, with the growers who planted it sitting at it and the plates carried out across the field.
It is the same cooking, done in the open, with the weather as the third guest. Tickets are sold by seating, ahead of the date.
Bring shoes for the grass.
Farm dinner tickets
Course by course, the field and the kitchen answer each other. The menu is written from what the growers are picking that week, and cooked to order.
Reservations are held by seating, so the room never moves faster than the cooking can follow.
Glasses chosen course by course and poured alongside the plates, so the field and the cellar answer each other.
Seats close to the pass, near enough to watch the fire and hear the orders called.
The kitchen taken out of the dining room and set at your own table, for an evening that isn’t ours.
Workshops put you on both sides at once: the harvest on the bench, the kitchen at the stove, your hands in the middle of it.
They run outside service hours, in the kitchen where the tasting menu is cooked.
Join a workshop
Bread, preserving, the stock pot, the whole fish.
Two ways in. One is the room; the other is the field. Seatings are limited, and the farm dinner dates are released ahead of each table.
The seasonal menu, the wine pairing dinners, the chef’s table and private chef experiences. Tell us the evening and how many are in your party, and we’ll hold the seats.
& Reserve a seatingThe long table, out in the field, sold by seating ahead of the date. Write to us with the date you want and how many tickets you need.
Farm dinner ticketsWorkshops and private chef experiences are booked the same way — ask when you write.