Farm Table Dinner with Chef Brandon Brumback

We’re excited to have Brandon Brumback, Executive Chef of The Savoy at 21c, out to the farm for a second time!  After successful runs in Chicago, Denver, and Washington DC, Chef Brumback returned to his home city where began his career at 16 years old, while attending his school district’s vocational school, as a student in culinary and hospitality management. Brumback furthered his education by moving to Denver to attend Johnson & Wales University.

After culinary school, Brumback took on influential roles at many high-profile restaurants, including Napa Valley’s Bouchon and The French Laundry, Chicago’s Blackbird, Grace Ria, and Roister.

Brumback’s style is rooted in French technique and driven by seasonality. With a focus on quality ingredients, you’ll find classic dishes with a modern spin helming the menu. Chef Brumback brings an approachable and fun ambiance to his restaurants so be prepared to sit back, relax, and enjoy every bite.

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

Before you purchase tickets, please keep in mind that they are non-refundable. If you have an emergency and cannot attend, please give us at least 24 hours notice, and we’ll be happy to provide credit to future events. For more information about our events, visit our FAQ page.