For years, we’ve talked about creating a farm-to-table dining experience right here on the Farm. The idea has come up in countless conversations, and we’re thrilled to finally make it happen with our new Field to Fork Dinner Series, created in partnership with Brian’s Table.
Brian has been a familiar face at the Farm Store for years, regularly selecting Farm Fresh produce for his thoughtfully crafted pop-up dinners. We’ve watched him take our seasonal harvests and transform them into memorable meals, and over time, an idea naturally took root: why not bring that experience directly to the Farm?
With five years of hosting and catering private dinners under his belt, Brian knows how to create an unforgettable meal. Together, we’re bringing guests to the Farm for two special dining experiences that celebrate great food, good company, and the incredible flavours that come from ingredients harvested at their peak.
September 4 — Dinner | 6:30–9:00 pm - $95 per person
September 5 — Lunch | 1:00–3:30 pm - $95 per person
Your ticket includes a four course omnivore meal + a non-alcoholic beverage.
Let the Harvest Lead the Way
At the heart of the Field to Fork experience is something simple: the harvest decides what’s for dinner.
There’s no predetermined menu planned months in advance. Instead, each meal begins in the fields. What’s growing, what’s ready to harvest, and what’s at its absolute peak that week will inspire the evening’s four-course omnivore menu.
Freshly harvested ingredients will make their way from the fields into the kitchen, where Chef Brian will turn them into thoughtful, unexpected dishes that showcase the flavour and character of the season.
That means every dinner will be a little different, and that’s exactly the point.
You might recognize an ingredient from the Farm Store, but see it transformed in a way you never expected. Each course will tell its own story, highlighting the freshness of the harvest and the creativity that happens when a chef starts with exceptional ingredients.
More Than Just a Meal
The experience doesn’t stop when the food reaches the table.
Throughout the evening, Farmer Jo and Chef Brian will share the stories behind each course, what was growing, what was harvested, why certain ingredients were chosen, and how they became the dish in front of you.
Guests will have the opportunity to ask questions, learn more about the growing and cooking process, and discover the journey an ingredient takes from the field to the plate.
It’s the kind of experience you simply can’t recreate in a restaurant.
You’re not just being served dinner. You’re experiencing the Farm, the harvest, the kitchen, and the people behind the food, all at the same table.
A Celebration of Community
More than anything, Field to Fork is about bringing people together.
Guests will gather under the cover of our event tent around a shared table, surrounded by the very fields where many of the ingredients on their plates were grown.
It’s a chance to slow down, enjoy a beautiful meal, meet fellow food lovers, and experience the Farm from a whole new perspective.
There’s something special about knowing where your food came from. There’s something even more special about sitting just steps from where it was grown, hearing the stories behind it, and sharing it with the people around your table.
It’s part meal, part behind-the-scenes look at the Farm, and part celebration of everything the season has to offer.
What to Expect
Each Field to Fork meal will feature:
- A four-course omnivore seasonal meal
- Ingredients harvested from the Farm at their peak
- A menu inspired by what’s growing in the fields that week
- An interactive experience hosted by Farmer Jo and Chef Brian
- Stories and conversation about growing, harvesting, and cooking
- A shared-table setting designed for connection and community
- A chance to experience the journey from field to fork
We’ve been talking about bringing this idea to life for years, and we couldn’t be more excited to finally pull up a seat at the table.
Come experience the Farm in a whole new way, and taste the season, one course at a time.