The Experience
The harvest of delicate greens and baby root vegetables marks the transition of spring into summer, heralding bright and sweet flavors that have lain dormant during the winter months. Our spring harvest celebrates the return of vibrancy as the snow melts, making the first harvest of the season that much more precious. Sweet lettuces, peppery arugula, earthy turnips, colorful carrots and spicy radishes will grace the menu of this fresh multi-course dinner. Don your wellie boots and comfiest jeans: This is an "in the field" dining experience set in the Three Sisters Garden at Gracie's Farm, created by James Beard Nominated Executive Chef Jason Franey.
- Tuesday, June 13 | Welcome Cocktails 5:00 pm | Dinner 6:00 pm
- The Broadfork Barn at Gracie's Farm
- 4 Course Farm to Table Menu $155++
- Beverage Pairings: Wine $95++ | Farm Cocktails & Local Beer $75++ | Non-alcoholic $55++
Lessons from a Summer Harvest
“There are two “summers” in Utah: early summer and late summer. And each brings a farmer to her knees in submission to the elements and intensity, but also in gratitude for the abundance and the grace that summer bestows. Summer is incessant. There are few, if any breaks. Every day on the farm comes with an early start and what feels like an impossibly late end. But the beauty and bounty of summer is unparalleled. Everyday brings a new vegetable to its peak. And every day brings a new bloom in our flower garden.” - Lynsey Gammon, Director of Farming
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