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.
Archives: Events
Events
Blue Moon Community Farm
Rolling green hills, colorful cut flower beds, heaps of peak Summer vegetables and herbs, a drove of happy pastured pigs. This 6-acre agricultural oasis outside Madison is worthy of a second night. Especially with guest chef Dan Fox helming the pans in the field kitchen. Chef Dan has cooked many memorable events in Wisconsin with us over the years. He’s also caught the eyes of Madison Magazine and James Beard quite a few times over the years for his creative farm-to-table menus at Heritage Tavern. He is deeply committed to sourcing from local Madison farmers like Kristen. He also has a passion for pigs. In 2011, he founded Fox Heritage Farms, where he raises heritage breeds including Mangalitsas, Red Wattle, and Tamworth for his own restaurant and many other Madison and Milwaukee-area chefs. Expect to see some of that delicious pork on the menu.
The Hickories
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.
Elawa Farm Foundation
This majestic 16-acre property was originally developed in 1917 for the A. Watson Armour family, a distinguished family in Chicago society. We were very excited to discover it, and this is our first visit. Upon arrival, Elawa Farm looks like a very fancy place, with impressive, brick-faced manor buildings, green lawns and groomed hedges populated by cherubic garden sculptures. But don’t be fooled. This is a real working place, a historic farm and garden whose fields produce a plethora of organic goodness and also serves as a unique center for hands-on learning and food access programs for the local community. Guest chefs Rob Martino, Frankie Vazquez, Spencer Koppi and Angelyne Canicosa are the chef team behind Vie and Vistro Prime, two celebrated restaurants in the Chicago suburbs from Paul Virant. Vie has collected a long list of awards over the years for its ever-changing prix fixe menu featuring local ingredients from area farms. Virant’s other popular spot Vistro re-opened last year as Vistro Prime, a neighborhood steak house specializing in wood-fired steaks and sides. They’ll love cooking over fire in the field kitchen.
Hidden Acres Farm
We’re thrilled to spend two nights at this regenerative produce farm in Door County, where an abundance of heirloom vegetables and herbs grow amongst lush woods and nature preserves near the rugged shores of Lake Michigan. Farmers Tom and Carolyn are passionate and conscientious growers who put great care into tending the land. And guest chef Ian Milosek will put great care into the evening’s meal. At Hotel Washington, Ian works with many local farms, foragers and purveyors on the island including Hidden Acres. We can’t wait to see what he does with all of the summer goodness growing near the table.
Hidden Acres Farm
Summer in Door County is a sight to be seen, smelled and savored. In August, Hidden Acres will be in full bloom, bursting with fragrant herbs and a colorful variety of heirloom vegetables. A passion for home gardening and healthy cooking led host farmers Tom and Carolyn to build a large community garden for locals and supply regeneratively grown produce to Door County’s host of talented chefs — including guest chefs Gretchen Geurts and Robert Van Egeren. Gretchen has worked on our front of house team at several events over the years and we are delighted to host her and her partner Robby in the field kitchen for the first time! They’re both Wisconsin natives with a wealth of diverse culinary experience. Together, they run Ohana Hospitality in Sister Bay, where they craft unique private dining experiences and locally sourced seasonal menus influenced by their collective travels around the world. You can expect a late summer meal as stunning as the scenery.
Powisset Farm
Powisset Farm is a three centuries-old agricultural landscape dotted with beautifully maintained barns, wooded wetlands, and a lively group of farm animals. It’s the kind of farm where time stops on a mid-Summer day. Take a stroll out to the oak forest or the neighboring hay fields where you might spot a herd of white-tailed deer. Then settle into your seat at the long table for a peak summer feast from guest chef Will Gilson. Will grew up cooking at Herb Lyceum on his family farm in Groton, where he developed a passion for rustic farm-to-table cuisine and fresh herbs. He’s since made a name for himself in Boston with a number of successful restaurant ventures including Puritan & Co, his Modern American bistro in Cambridge featuring locally sourced ingredients from area farms. He’ll pick from Powisett’s bounty for an alfresco meal that perfectly embodies a New England summer.
Mead Ranch
Breathtaking views and delectable beef. We love dining at Mead Ranch. This historic property encompasses 1,500 acres of impeccably green grasslands and grazing cattle in the shadow of the Grand Tetons. The Mead family has been sustainably raising cattle here for more than a century, and guest chefs Nick Phillips and Joel Cox know just what to do with all their lovingly raised beef. Sweet Cheeks Meats specializes in whole animal butchery and barbecued meats — the perfect team for the job. After dinner, you’ll probably find the crew letting loose at the Million Dollar Cowboy Bar. In the morning, you’ll find us at Sweet Cheeks for a breakfast burrito.
Sage Farm Goat Dairy & The Market Garden School
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.
Hillside Grain
Amber waves of grain! This family-farmed ranch in Idaho’s Wood River Valley is outrageously beautiful and our host farmers are extraordinarily passionate about what they do. Brett Stevenson and her brothers grow many different heirloom wheat varieties carefully chosen for nutritional quality, environmental sustainability and flavor. This is terroir-driven grain: you can taste the region’s hot sunny days, cool nights and spring-fed Silver Creek water. And their custom-made stone mill modeled after the French burr makes for some seriously delectable flour. Guest chef Jay Veregge will make good use of all that grain and flour in the field kitchen. At Warfield, he’s known for high-end pub fare and a deep commitment to the region’s agricultural community. That means lots of peak season produce and locally reared meat to go alongside Brett’s delicious grain.