It seemed like it hadn’t rained for weeks. July skies had been blisteringly hot, choked with smoke from burning forests across the West. But when the evening of July 30th arrived — the date of the exclusive Maíz & Mezcal pop-up dinner at Sweet Hollow Organic Farm — the skies hung low with clouds and the rain fell in steady waves.
Typically, when much-anticipated outdoor event plans are scuttled by damp weather, there’s a sense of disappointment. Not this time. Guests and hosts alike shared deep gratitude for the much-needed moisture; it seemed that the rows of organic greens and gem-toned edible flowers of Sweet Hollow themselves were rejoicing the change in weather. A whimsically-appointed table had been arranged in the haven of a greenhouse, dressed with colorful plates and candles. Surrounded by sprouting microgreens and tender plant starts, strands of lights and delicate bundles of dried botanicals hung overhead, cultivating an ambiance of harmony and celebration.
It was a fitting tone for the evening’s festivities: a sense of earthly connection, a respite from the buzz of the outside world, and a collective feeling of thankfulness. These themes braided themselves throughout the entirety of the four-course meal and accompanying mezcal pairings.
Sweet Hollow Organic Farm is tucked against the eastern slope of Teton Valley, behind the neighborhood of Mountainside Village. Farmers Jonah Sloven, Ben Hawkins and Josh Arthur, run the two-acre farmstead, raising a variety of greens, vegetables, and — a recent addition — a clattering flock of chickens protected by a few very assertive geese. The four-course meal was cooked on-site, utilizing an array of fresh produce to create an Oaxacan-inspired meal.
Under the culinary leadership of Kearsley Tate Schweller of Kearsley’s Kitchen and Jenny Barnes of Parakalo Provisions, the meal circled themes of tradition, connection, and dedication to caring for landscapes, stories, and community.
“This event was truly a dream come true,” reflects Schweller. She relished the opportunity to share important, overlooked stories about traditional food-ways, heirloom plants, and Indigenous wisdom. Specifically, she loved the chance to reframe ingredients that we’re all familiar with, but have lost our primal connection to: corn and cacao.
“Instead of corn chips and chocolate bars, it felt poignant to reconnect people to these sacred ingredients through the lens of the place and people from which they come – to give a different perspective and tell a story that deeply needs to be told at this time.”
The chefs showcased these traditional, heirloom ingredients in dishes like the Mole Negro Oaxaceño — crafted from Central American spice blends and lovingly simmered for over eight hours — heaped atop handmade blue corn tortillas and a tangy-sweet slice of grilled pineapple.
Each exceptional course was paired with a distinctive sample of mezcal — an agave-derived spirit sourced from the same region of Mexico. Matt Adkins, the founder of Cultured Spirits, poured variations of Pluma Negra Mezcal, crafted from a diversity of agave types — some from wild plants over three decades old. These distinctive sips provided a delightfully smoky complement to the fresh and rich elements of the meal.
As the evening drew to a close, the little greenhouse glowed cozily against the gathering chill of a darkening sky. People who were once strangers had become community — connected by the simple joy of a shared meal, and by the deeper bonds forged through carrying pieces of an important story together. And, of course, connected by the warm laughter that accompanies a truly unforgettable evening (and highly memorable drinks).
Guests also enjoyed an expanded sense of connection to a community not unlike our own, though many miles away: tucked into similar rugged mountains, enjoying food and drink with lengthy histories, building relationships over delicious dishes and sips of exquisite mezcal.
The team at Sweet Hollow Organic Farm, as well as the culinary masterminds at Kearsley’s Kitchen and Parakalo Provisions, are looking forward to creating more opportunities like this pop-up in the future. If you’d like to attend, it’s probably wise to snatch your ticket as soon as possible and follow the businesses social media for news. Anyone who enjoyed the Maíz & Mezcal experience will certainly be first in line to revisit Sweet Hollow and all it has to offer.
