Two events this summer will offer farm dinner experiences.
Get to know your farmer has a whole new meaning this summer. Kicking off in June, Jackson Hole Farmers Market (JHFM) is launching Table on the Farm, a series of farm dinners highlighting local producers and chefs.
“Farmers and producers have been asking for more opportunities to share their story,” says JHFM board member Shelby Pollard Belote, the presenting sponsor along with her husband, Brent Belote. “We want to give people the chance to come see their farm and experience that, bring people together and add an educational component. The goal is to connect diners to the origins of their good, really epitomizing that seed to table concept.”
The first dinner will take place on Saturday, June 11 at Winter Winds Farm in Victor, Idaho, with a nine-dish family-style meal prepared by Shooting Star Ranch Executive Chef Luke Biewick and specialty cocktails and natural wines curated by Jessa Smout of Amrita Beverages. Belote says that Winter Winds cheese will be featured in all nine dishes, even down to the dessert, as well as sourcing some other produce from Haderlie Farms.
The second dinner will be hosted on Thursday, July 14 at Haderlie Farms in Thayne, Wyo., featuring a seven-course plated menu from chef Eric Cretal of Star Valley’s new hit restaurant, Graze. “Curtis [Haderlie] put seeds in the ground based on this menu that Eric wanted to create for this event,” says Belote. “They’ve been working together for the past few months to create something really special.”
Belote says that alongside an unforgettable meal, the goal is to create community and provide an opportunity for education. Both events will feature a farm tour, cocktail hour, live music, and a farmer meet and greet before dinner, where guests can ask questions and learn about what goes into producing local food. Chefs will cook in front of the guests, talking about different local ingredients throughout the evening.
Nothing says summer like a farm dinner! Tickets are $200 and can be purchased here.
