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This is one of our most beloved stops on the tour — so we’re always sure to stay two nights. There’s plenty to see, after all. And farmer (and former poet!) Dina Brewster has plenty of stories to tell. We’ll have another wander through the orchard, stroll by the trout pond, and say hello to all the friendly farm animals before settling in at the table curving around their beautiful barn. This time, the supremely talented chef team at Olmo will helm the field kitchen. We first worked with Olmo back in 2019, less than a year after opening their doors. During the pandemic, they converted their experimental restaurant into a bagelry and marketplace offering some of the finest bagel sandwiches and flatbreads on the East Coast. They are sure to cook up another unforgettable meal with the farm’s 160 varieties of vegetables, fruits and herbs growing under late summer sun.

An idyllic place to dine. Garden beds bursting with peak summer produce, herds of happy sheep grazing in the farm’s rolling green pastures, trees heavy with ripe fruit. And then there’s the trout pond, the brightly colored flowers and the friendly flock of hens. We’ve been coming to the Hickories since 2013 and we’ve been back nearly every year since, often for two nights in a row. Farmer Dina Brewster and her team grow over 160 varieties of vegetables, fruits and herbs plus pastured hens and sheep for meat and wool — which means guest chef Johan Jensen has plenty to pick from for the evening’s menu. He opened Whitecrest Eatery in 2019 to much acclaim, quickly becoming one of Stonington’s most celebrated restaurants. We are thrilled to welcome him to the field kitchen for the first time.

Brooklyn Grange is one of the first rooftop farms in the country. And this 3.2-acre Sunset Park location is their newest venture — where an abundance of vegetables, herbs, flowers, and honeybees is paired with a particularly spectacular view of Lady Liberty. Brooklyn Grange operates some of the world’s largest rooftop soil farms, producing over 100,000 pounds of organic vegetables each year for the New York City community and donating over 30% of their produce to individuals in need. It’s both a very impressive operation—and Kyrelle Leefatt and Pedro Arvizu of 1:1 Foods are an equally impressive pair of chefs. Brooklyn Grange introduced us to 1:1 Foods, a culinary social enterprise focused on community-led food justice through collaborative events, catering and community gatherings. They source locally from farms like The Grange, paying particular attention to businesses who use regenerative growing practices and pay fair wages, all while investing 100% of their profits back into grassroots food justice work. Kyrelle is a Brooklyn native who helmed the kitchen at The Meat Hook and Threes Brewing before taking the role as 1:1’s Culinary Director, where he crafts menus with international flavors and techniques inspired by his childhood in Bed Stuy. Pedro Arvizu is 1:1’s COO as well as a talented pastry chef who will cook the evening’s seasonal dessert. You can expect a stunning summer meal to match the scenery.

This family-run micro-dairy in the mountainous town of Stowe is intentionally small, producing award-winning cheeses from happy, healthy Alpine goats. Farmer Katie milks the goats and Molly crafts all sorts of cheeses with the milk, while their partners Bob and Dave manage the maple grove. Lelia Evans runs the Market Garden School, a farming and gardening educational program for kids in the community. Sage Farm’s acres of rolling green pastures makes for a stunningly beautiful spot to dine outdoors. And we’re thrilled to welcome guest chef Cara Chigazola Tobin back to the field kitchen for the second year in a row. She’ll take the night off from her James Beard-nominated restaurant Honey Road to whip up a Mediterranean feast — with plenty of goat cheese, of course.