Our second evening at this inspiring urban farm, where vibrant rows of vegetables and herbs grow smack dab in the center of the Windy City. On night two, we have guest chef Maxwell Robbins helming the flames in the field kitchen. Maxwell’s cheffed at some of Chicago’s best restaurants including Blackbird, Gilt, Purple Pig, and most recently Longman & Eagle — and he’s currently working on some exciting new projects to be revealed later this year. Perhaps we’ll get a sneak peek of his plans! Either way, we’re thrilled to see what he cooks up with all the peak summer produce growing behind our seats.
Taxonomy: Upcoming Events
Brooklyn Grange at the Navy Yard
Our Brooklyn Grange dinners are always some of the first to sell out, so we make sure to spend several nights here. Especially when there’s so many brilliant New York City chefs to helm the rooftop kitchen. Guest chef RJ Gitter runs the kitchen at Honey’s in Brooklyn — a restaurant, cocktail bar, and meadery just a few miles east of the Grange. He pairs traditional cooking methods with modern techniques to craft inventive menus with locally grown and foraged ingredients from across the Mid-Atlantic. You can expect plenty of ferments, unusual preparations and wild flavors using all the peak season produce grown right behind our seats. We’ll wash it all down with several varieties of Honey’s wild-fermented mead made with local honey, herbs and fruits.
Seedling Farm
Farmer Pete’s 81-acre fruit farm is bursting with unusual varieties of fruits including logan berries, medlars, paw paw and blood peaches plus many types of apples made into fresh-pressed cider and vinegar. The fruit is picked at peak ripeness and measured with a brixometer for ultimate flavor and nutrition. Pete’s passion for perfect produce has made him a fan favorite among area chefs. This fruit-filled feast in sunny South Haven is bound to be a good one.
Sagaponack Farm Distillery at Foster Farm
Night one at this hidden Hamptons gem, where the Foster family tends to 200+ acres of potatoes, vegetables, and grain. They also have a really cool collection of beautifully restored antique farm vehicles, including a tractor, farm truck, and two small airplanes (there’s even a small air strip on the property). Potatoes were once Long Island’s most prolific crop and the Fosters have been growing potatoes here for generations. These days, much of their thoughtfully grown spuds go into their estate-made vodka and aquavit, which we’ll taste during reception before we get a brief tour of the distillery. Meanwhile, our guest chef Whitney Ellis of ÆSHES – launching this summer – will be cooking up a bespoke wood fired feast in the field kitchen. We have a feeling the menu will include some of Foster Farm’s famous heirloom tomatoes, which will be at their peak in September.
Seedling Farm
Another summer evening dining amongst perfectly ripe fruit near the sunny shores of Lake Michigan. Farmer Pete grows a vast variety of unusual fruits and vegetables on his 81 acres, so it’s worth sticking around a second night to get a proper look around. Guest chef Zachary Engel is the man behind Chicago hotspot Galit, a modern Middle Eastern restaurant with a focus on seasonal ingredients. Zachary garnered inspiration from a number of Middle Eastern kitchens including Shaya in New Orleans, Catit in Tel Aviv and Michelin-starred Madrona Manor in Sonoma. He’s also collected a few James Beard awards along the way. We know he’ll make great use of Farmer Pete’s summer bounty.
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.
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.
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.
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.
Blue Moon Community Farm
It’s hard to believe, but the last time we were here at Blue Moon was in 2015. We’re very excited to be back again to see what Farmer Kristen and her team have been up to since then! The Blue Moon crew are longtime and beloved regulars at the Westside Community Farmers Market in downtown Madison, offering 50+ varieties of farm-fresh veggies, starting in April with Spring vegetables and organic seedlings that home gardeners can plant in their own plots, all the way through Fall harvest in November. Growing food in the Upper Midwest is not what it was 17 years ago when Kristen first started her community farm after getting the farming bug in New York’s Hudson Valley. Climate change and disrupted weather patterns have brought new challenges. Kristen will tell us how Blue Moon is adapting to serve the needs of the land and keep Madison’s community larder rich in delicious, local, nutrient-dense vegetables. Meanwhile, guest chef Evan Dannells will transform all those delicious vegetables into a summer feast in the field kitchen. His Madison restaurant Cadre combines French-inspired cuisine with Wisconsin-grown produce, meat and cheese. Yum.