Tantré Farm

Our second night at Tantré Farm, dining amongst 100 varieties of vegetables, herbs, berries, melons and flowers lovingly grown by farmers Richard and Deb. They’ve grown this place from 40 acres to 115 acres over the last twenty-something years, and their working farm is now surrounded by lush woods and wetlands that make for very beautiful scenery when dining al fresco. On night two, we’ll feast on a meal from guest chef Omar Anani of award-winning Moroccan bistro Saffron de Twah. During the pandemic, Chef Omar converted his restaurant into a community kitchen, serving over 100,000 meals to hospital workers and community members in need. Now the restaurant is back open and busier than ever, so we are thrilled to have him on a night off in the field kitchen. Expect a feast featuring Moroccan flavors and many fruits (and vegetables) of Tantré Farm’s loving labor.