Chefs walk the farm, taste what is ready, and shape a menu that speaks of this place and its foodways. Dinner is served family style in a simple arc of courses. Harvest comes in that day. Grains, beans, and breads carry the work of the farm. Guests meet the people who grew and cooked the meal and leave with a few clear ways to use these ingredients at home.
Join us at the table for an unforgettable experience at our Community Table Series.
Limited to just 80 guests, this gathering ffers an authentic taste of the farm in a cozy, communal setting.
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MARCH 14
Doug Settle and Abby King
Hearth and Harvest
MARCH 28
Brian Redzikowski
Kettner Exchange
World-class technique meets the immediacy of the harvest as this menu is built entirely around what is coming out of the ground that day. Guided by the farm’s commitment to sustainability, the evening lets the season and the land lead every course.
APRIL 11
Camilla Marcus
West Bourne
A returning favorite whose last visit left a beautiful impression, this dinner reflects a visionary approach to regenerative food and zero-waste cooking. Inspired by the farm’s model of agriculture and community, the menu explores how thoughtful sourcing and intention can shape a more meaningful way to gather.
APRIL 25
Jason McLeod
& Sabrina Nyswonger
Ironside Fish and Oyster
A collaborative duo blending classical technique with globally inspired, ingredient-driven cooking will shape a menu guided by the farm’s peak spring harvest. Expect a thoughtful, flavor-forward evening rooted in craft, creativity, and the simple pleasure of sharing a meal built directly from the land.
MAY 9
Olan Cox
Bonterra
Inspired by an extraordinary heirloom harvest and a kitchen set within the fields, this dinner unfolds directly from what the land offers in the moment. Inventive technique meets regeneratively grown ingredients in a menu rooted in place, season, and the shared joy of cooking from the earth.
MAY 23
Aidan Owens
Herb & Sea / Herb & Wood
One of the most exciting young forces in the regional dining scene returns to the farm to cook from the harvest that inspires him most. Precision, creativity, and deep respect for whole ingredients shape a bold seasonal menu driven entirely by what the land offers that day.
JUNE 13
Joshua
McFadden
Returning after witnessing the farm’s vision fully realized, this dinner is guided by one of the defining voices in vegetable-driven cooking. With a rare ability to translate land into language on the plate, the menu reflects a deep connection between field, season, and table.
JUNE 27
Rich Mead
Farmhouse
A longtime supporter of the farm and early champion of its mission returns with decades of experience and close relationships with growers. This dinner reflects a lifetime of seasonal cooking shaped by the land and the community that gathers around it.
JULY 11
Danny Castillo
Heritage BBQ
Whole-animal, live-fire cooking meets the peak of the season’s harvest in a menu rooted in patience, craft, and sourcing with integrity. Inspired by the connection between farmers, cooks, and community, each dish honors where food begins and the many hands that bring it to the table.
JULY 25
Mike Reidy
The Fishery
A deep connection to the ocean meets the farm’s seasonal harvest in a menu that explores the natural relationship between coast and field. Guided by an ingredient-first philosophy, the evening highlights the clarity and flavor that come from letting exceptional ingredients speak for themselves.
AUGUST 8
David Pratt
Finca
Each morning begins at the farm, sourcing what will shape the day’s cooking. Years of working directly from these fields inform a deeply personal, wood-fired approach that reflects long-standing relationships with the land and a lifetime of cooking from its harvest.
AUGUST 22
Davin Waite
Wrench and Rodent
Seabasstropub
A boundary-pushing, zero-waste approach guides this inventive menu, shaped by close collaboration with local farmers and a commitment to using every part of the harvest. Expect thoughtful, unexpected dishes that reflect a shared dedication to sustainability and the full potential of seasonal ingredients.
OCTOBER 10
Brian Bornemann
Crudo e Nudo
Years spent working closely with fishermen and farmers inform a refined, expressive style of cooking that moves fluidly between ocean and field. This menu explores that intersection with confidence and depth, transforming exceptional ingredients into striking, memorable dishes.
OCTOBER 24
Aaron Zimmer &
The Ecology Center Chefs
The home team takes the lead for an evening of pure creative freedom. Drawing on deep connection to the farm and a shared spirit of celebration, the kitchen turns inward to cook its best food, share what inspires them, and throw a party rooted entirely in this place.
NOVEMBER 14
Cathy McKnight & Friends
Friendsgiving
The season closes with a generous Friendsgiving gathering centered on gratitude, friendship, and the joy of cooking for one another. A circle of beloved collaborators returns to the farm to share deeply personal dishes and celebrate the relationships that have grown around this table all year.
