Gracie’s Farm Dinner Series

The spring transition into summer brings bright and sweet flavors through baby root vegetables and tender greens. We celebrate the return of spring’s vibrancy with early season vegetables that are so precious at this time of year. Sweet lettuces and peppery arugula, sweet turnips, carrots and spicy radishes will grace this fresh and bright dinner. Elevate this experience with a curated wine, cocktail & beer, or non-alcoholic pairing.

A favorite on the farm, garlic’s versatility is unrivaled, and its seasonal presence is constant and consistent throughout all of the growing year. It is a truly remarkable year-round companion of the farmer - planted by the clove in the fall, and harvested for green garlic in the spring, scapes in the early summer, and finally the entire bulb in the late summer. For this dining experience, we will delight in as many seasons of garlic as we are able with scapes, uncured raw green garlic, cured and stored garlic, and fermented garlic.

Celebrate the beauty and strength of women in the food and agricultural industries. The partnership between field and kitchen has historically been dominated by men, but women are creating a formidable presence in this space and this dinner will feature this revolution. Join us for a celebration of women in these industries, their perspectives, history, and goals to expand their presence and goals for the future.

The star of the growing season, we wait all season to bless our plates with this fruit. In Utah, tomatoes are a short-lived luxury due to our short and cold growing season. For this dinner, we will visit the tomatoes from the Gracie’s Farm Hoop House where these fruits thrive throughout the summer months. We will eat tomatoes straight from the vine, and taste the complexities and differences between the heirloom varieties grown and harvested right there.

Our final dinner of the season, this dinner allows farmers and guests to sit together and toast the season's successes. For the farmers, it is a chance to honor the land on which they work, and to highlight the connection between farmer and chef with the art they create with the food we pull from the ground.