Dinners on the Farm
Come dine with us on the farm and experience the pleasures of eating locally. Since 2008, we've been creating multi-course, slow food meals that showcase the best of Midwest agriculture. Our Culinary Institute of America-trained chef, Alisa DeMarco, is a master at crafting fresh, seasonal dishes with the finest local ingredients. Many of the vegetables and fruits served are grown organically on our farm; we also use our farm's milk, eggs, and cheeses.
Our dinners often feature the farmers who grow or raise this food. Each meal has a theme and featured guest farmer, allowing our guests to experience peak season freshness and conversations with the farmer/food artisan who contributed to our table. Not only do you get a tour of our farm with the dinner, but you also get to learn about the guest farmer’s practices and their passion for local food. Of course, our cheeses are always featured!
The Basic Flow: The typical dinner season starts in late May and runs every two weeks into early December. We dine outside when the weather is good. For inclement weather dinners, we have a fully-furbished dining room inside our barn. All events are held rain or shine.
Most of the dinners are held on Saturdays at 4 p.m., with occasional and noted exceptions (Sunday afternoons from 1-5 pm for example). When guests arrive, they are typically greeted with appetizers, immediately followed by a 30-minute tour of our farm. Following the tour, guests sit down to the first course. Our long dining tables encourage conversation among dinner guests. The slow food nature of the meal allows guests time to wander the gardens and farm between courses. The open prairie skies typically show off the end of the day with a brilliant sunset as the dinner comes to a close around 8-8:30pm.
A Few Things to Consider Before You Come: While we strive to create an elegant, peaceful and delicious evening for our guests, we need to acknowledge that this is a working farm and most meals are served outdoors. Outdoor events can be subject to inclement weather, farm smells, insects and the usual "assaults" from nature. If outside conditions become challenging, we will move the dinner into the dining room. Please wear or bring appropriate clothing and hats for the weather of the day. Insect repellents are also a good idea, especially if they find you more attractive than the food.
**Accommodations for special dietary needs, food allergies, vegetarian options, etc. can be arranged, but need to be stated with the purchase of the seats. Because of the select dates, themes, menu items, guest chefs, etc.; last minute accommodations cannot be guaranteed.**
To make reservations for one or more of the dinners, please CLICK ON THE LINK IN THE DESCRIPTION OF EACH FARM DINNER ON THE "DINNER SEASON" PAGE OF OUR WEBSITE.
Our policy regarding children and pricing: Given the limited number of seats for each dinner, we are not able to offer a reduced price on meals for children. We don't discourage people from bringing their children; however the meal would remain the full price. Please let us know in advance if you plan to bring your children.
CANCELLATION POLICY: You can receive a full refund if you cancel your reservation one week prior to the date of the dinner you are scheduled to attend. Please email or call us as soon as possible, if you need to cancel (email@example.com or 217-643-2314). If you cancel less than one week prior to the dinner, we won't be able to issue you a refund.
WAITING LIST POLICY: We no longer take names for waiting lists for each dinner. If we receive cancellations, we will re-post the seats on the website, notify folks through our email list or Facebook page, sell them at the Farmer’s Market, and/or post them on Facebook. It pays to check the ShowClix website from time to time to see if seats reappear for specific dinners.