Farm Table Dinners
2014 tickets are now sold out.
Occasionally, someone who has purchased tickets needs to sell them. The best place to watch for those opportunities is on our Facebook page. Another great way to enjoy yourself at the farm is to attend one of our Cheese Appreciation Events.
About our farm-to-table dinner series
Our sixth season of Farm Table Dinners continues our love of, and passion for, fresh, seasonal food prepared by some of Kansas City’s most respected chefs.
Among our featured chefs this year: familiar favorites as well as a few new friends who will join us in the barn for the first time. Each chef is eager to create a special one-night-only menu that includes our own grass-fed lamb, sheep’s milk cheeses and yogurt, and locally grown and produced fare that celebrates the very best of our local food culture.
Featured chefs aren’t the only ones who relish the unique farm-to-table dining experience at our barn. For the last four years, every Farm Table Dinner has sold out quickly.
Chef Ted Habiger, Room 39–Midtown
Saturday, May 3rd
Ted has been a strong supporter of the farm from the beginning, utilizing our grass-fed lamb and sheep’s milk cheeses on his restaurant menu. As owner and executive chef of Room 39-Midtown, Ted combines seasonal ingredients and exceptional value with a warm atmosphere and friendly service. Room 39 has become a fixture in Kansas City for breakfast, lunch and dinner. Recently, Ted was named as semifinalist for Best Chef Midwest for the Oscars of the culinary world, The James Beard Awards. We love starting our season with Ted and can’t wait to see what he brings to the table this year.
Chef Alex Pope, The Local Pig
Saturday, May 31st
This marks Alex’s fourth Farm Table Dinner, and we're delighted to welcome him back. The Local Pig is Kansas City’s premier full-line butcher shop dedicated to locally sourced products and humanely raised meats. Since its early spring opening last year, The Local Pig has been satisfying food fans across the city. Alex shares our belief that you should know where your food comes from. His culinary perspective centers on the use of fresh seasonal ingredients and innovative cooking techniques to create new and exciting flavor profiles.
Chef de Cuisine Cody Hogan, Lidia’s Kansas City
Saturday, June 28th
Cody is currently the Chef de Cuisine of Lidia’s Kansas City restaurant, but also has the enviable position of being Lidia Bastianich’s traveling assistant, food stylist, and the studio chef for her Emmy-winning television program in which he occasionally appears on camera. Cody has been extremely active in promoting great local farms and products in the Midwest. He teaches regularly at the Culinary Center of Kansas City and is an avid gardener and classical pianist. We’re very proud to feature this Renaissance man’s culinary talents here for the first time this year.
Chef Matt Arnold, Webster House
Friday, August 8th
Rich in character and charm, Webster House Kansas City has the atmosphere of an English country home filled with antiques and art, making it one of the most unique venues for dining in Kansas City. As executive chef, Matt’s culinary style is influenced by local ingredients and by a desire for balance in every dish. Originally from the Kansas City area, Matt trained at the New England Culinary Institute. We’re excited to feature him for the first time at one of our Farm Table Dinners.
Chef Craig Howard, Howard’s Organic Fare & Vegetable Patch
Sunday, August 10th
Craig Howard is a chef and gardener from Kansas City, MO who has enjoyed working at some of the city’s finest restaurants including Room 39 and Le Fou Frog. In 2009, Craig left his hometown to travel and work on organic farms along the West Coast. When he returned in 2011, he opened Howard’s Organic Fare & Vegetable Patch — an innovative grocery store, urban farm and catering company. Craig’s commitment to organic, fair trade and humanely raised goods makes him a perfect pick.
Chef Michael Foust, The Farmhouse
Saturday, August 23rd
No stranger to farmhouse cuisine, Michael has built a restaurant around it. Executive chef and owner of The Farmhouse, this is Michael’s fifth appearance at the farm. His farm-to-table ethos, tip-to-tail approach to cooking, and home-style restaurant in Kansas City’s historic River Market are a perfect fit for our farm. We love how Michael couples his commitment to our local farming community with classically creative comfort foods of all types.
Chef Max Watson, Farm to Market Bread Co.
Saturday, September 6th
Kansas City native Max Watson started his culinary career at his mother’s knee, learning to make cream puffs and chicken noodle soup in the family’s kitchen. He took that early love of good food to the kitchens of Room 39, The Rieger, and Port Fonda’s iconic airstream trailer before taking on the role of executive chef at Remedy Food + Drink in Waldo. From there, Max has expanded his talents into the realm of baking at Farm To Market Bread Co. A chef who embraces farm-fresh ingredients, Max makes his second appearance at the farm this season.
Chef Martin Heuser, Affäre
Sunday, September 21st
When Martin and wife Katrin opened Affäre in 2012, the native Germans continued a long family tradition ... almost 200 years long, in fact. The Heuser family has owned Im Steinhaus in Bonn for nearly two centuries, and it is there that Martin developed his love for cooking. Given Martin’s passion for modern German cuisine and local seasonal ingredients, it’s no surprise that he was a semi-finalist for last year’s James Beard Award for Best Chef: Midwest.
Chef Philip Quillec, Cafe Provence
Friday, September 26th
Chef Philip recently returned to Cafe Provence as Executive Chef after a stint at several Michelin Star Restaurants in France: L’Auberge de La Charme in Dijon, France, and Le Cilantro in Arles, France. Philip returned to his family’s restaurant with fresh ideas and an exciting new approach to the menu, which has helped Cafe Provence be named one of the Top 100 Restaurants in the U.S. for the second straight year. We’re excited to feature him here at the farm for the very first time.
Chef Ken Baker, Pachamamas
Saturday, October 4th
Ken is no stranger to seasonal and local ingredients. His restaurant, Pachamamas, backs up to the Lawrence Farmer’s Market, and he has used farm ingredients his entire career. Through his focus on New American Market Cuisine, Ken’s goal is to reintroduce us to America’s great culinary heritage with an emphasis on seasonality and sustainability. Ken is a proven champion for his commitment to local agriculture and continued support of our farm products.
Chef Brandon Winn, Room 39–Mission Farms
Saturday, October 18th
Brandon returns for his fifth appearance at the farm this season. As executive chef of Room 39-Mission Farms, Brandon specializes in seasonal American cuisine. His ingredient-driven menus reflect his passion for local ingredients. He believes the best-tasting food comes from local farmers who use sustainable harvesting and growing practices. The ultimate goal is to leave the land better than it was before.
For more information, view FAQs about our Farm Table Dinners.
Every Farm Table Dinner is a one-of-a-kind dining experience.
Held in the fully covered barn on our farm just north of Weston, Missouri, a Farm Table Dinner is a feast for all your senses. Your dinner will start with a sampling of one of our most delicious cheeses, passed hors d’oeuvres and a seasonal "cocktail", served while you enjoy the beautiful setting of our farm. You will meet our local guest chef as he or she prepares dinner, which will be served at a single harvest table that seats 30. You’ll also meet your fellow guests and the farmers and food artisans who have contributed to the dinner.
Once all guests have arrived, we will sit down at the harvest table to a four-course plated dinner prepared by the guest chef that features our 100% grass-fed lamb and award-winning artisan sheep’s milk cheeses. In keeping with our focus on local food culture, other ingredients—such as produce—are sourced from area farmers. Each course will be paired with a carefully selected wine, beer or cocktail. At each course, the chef will discuss the ingredients used and where they came from, and what inspired each dish.
The reception portion of each dinner typically begins at 6:00 p.m. We will sit at the harvest table and begin dinner at approximately 7:00 p.m. Dinner usually lasts a couple of hours. Entrees are served just as the sun is setting. Depending on the season, some mid-summer dinners may start later in the evening. Guests often linger to enjoy the candlelight and pastoral setting of the barn.
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