Fieldnote Supper Club Reserve a seat

Pop-up supper club · Ithaca, New York

Claim your seat at the next table.

Fieldnote Supper Club sets a long table at a farm outside Ithaca once a month: a seasonal menu, wine from local growers, and the chef talking between courses. Tickets are sold per dinner, and the waitlist hears first.

Join the waitlist What's on the ticket
  • Monthly farm dinner
  • Seasonal menus
  • Local wine pairings
  • Chef talks
Admit one Monthly farm dinner
A long communal farm table set outdoors in a green field at golden hour
Waitlist open
Series
Monthly farm dinner
Place
Ithaca, New York
Menu
Seasonal, farm-sourced
Pairing
Local wine
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Keep this stub for the table

How the box office works

Four steps from the waitlist to the table.

Fieldnote runs one dinner a month, on a farm outside Ithaca. The waitlist is the front of the line.

  1. 01

    Join the waitlist

    Add your name and email below. That's the whole card, and it's how the box office reaches you.

  2. 02

    Get the drop

    When the next dinner goes on sale, waitlist members hear first — with the menu and the pairing in hand.

  3. 03

    Claim your seat

    Reserve online and tell us what the kitchen should know. Your notes travel with your ticket.

  4. 04

    Come to the table

    Take your seat at the farm and eat what the week gave us. Courses come out one at a time, with the chef between them.

What's on the ticket

Every seat comes with four things.

A Fieldnote dinner is a ticketed seasonal menu: courses built for that week, a local wine pairing poured at the table, a chef talk between courses, and a kitchen that knows what you can't eat.

01 Seasonal menus

No standing menu.

Each dinner is built around what farms near Ithaca are picking that week — early greens, midsummer tomatoes, the last of the squash — cooked simply and sent out in courses.

Overhead view of a seasonal farm dish on a handmade ceramic plate
What the week gave us

02 Local wine pairings

Poured at the table.

Every course arrives with a wine from a local grower, poured at the table and talked through in a sentence or two: what it is, where it came from, why it's here tonight.

Wine being poured into glasses at a communal farm dinner table
Before the first course

03 Chef talks

Between courses, the story.

The chef steps out between courses to talk through the field, the fire, and the decisions behind the plate — what got picked that morning, and what never made it to the table.

A chef plating a seasonal vegetable course on ceramic plates at an outdoor prep table
Plating the first course

04 Dietary accommodations

One menu, built to bend.

Tell us what you don't eat when you reserve and the kitchen works your plate around it before you sit down. Notes travel with your ticket.

  • Vegetarian and plant-based plates
  • Allergies and intolerances
  • Anything you'd rather skip

The evening

Long light, long table.

Dinners run into the dark, with the table set as the sun drops and courses carried out one at a time. Expect a farm field, a seasonal menu, and an evening of talking to the people on either side of you.

Join the waitlist
A long dinner table set for one seating at dusk, lit by candles
Set before the first course

Waitlist membership

Tear off a place in line.

The waitlist is how the box office reaches you first: members hear about the next dinner before tickets go public, with the menu and the pairing already in hand.

  • First word when the next dinner goes on sale
  • The menu and pairing before you reserve
  • A note if a seat opens up closer to the date
Tear here
Waitlist card Keep this

One note when the next dinner goes on sale. Nothing else.

Fieldnote Supper Club Ithaca, NY