FARM TO TABLE DINNERS
Come enjoy a farm to table dinner at PFFC! We have all locally sourced food from neighboring farms as well as our own milk, eggs, and cheeses. You don't want to miss out on these dinners!
FARM TO TABLE DINNERS: THE BASICS
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. Many of the vegetables,, herbs and fruits served are grown organically on our farm or from neighboring farms; we also use our farm's milk, eggs, and cheeses.
Each meal has a theme and many feature a guest farmer, allowing our guests to experience peak season freshness and conversations with the farmer/food artisans 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 growing local food. Of course, our cheeses are frequently featured!
We have a unique wine list featuring small, family-owned wineries offering biodynamic & organic wines. We also feature locally-made micro-brews and spirits. Typically, we offer a special cocktail to match the theme of the dinner. While we encourage guests to try our beverage offerings, you are also welcome to bring your own wine or beer to the Dinners on the Farm (BYOB).
THE BASIC FLOW
The 2020 season starts in June and ends in October. We dine outside when the weather is good. For inclement weather dinners, we have a “farm-fancy” dining room inside our barn. All events are held rain or shine.
Dinners are usually held Saturday evenings from 5-8:30 PM or Sunday afternoons (1-4:30 pm). When guests arrive, they are typically greeted with appetizers and cocktails for the first 30-40 minutes. Thereafter, we take guests on a 20 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.
THINGS TO CONSIDER BEFORE YOU COME
While we strive to create an elegant, peaceful and delicious evening for our guests, 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. We always send out an email to the guests several days before the dinner with the final menu along with other details about the event.
Dress is very flexible--some folks go "farm fancy," while others dress casually. We do encourage guests to 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 medically-related dietary restrictions, food allergies, vegetarian options, etc. can be arranged, but need to be stated with the purchase of the seats. We can only accommodate life-threatening restrictions, religious-based restrictions and vegetarians. Vegan options are not feasible. Because the menus are pri-fixe and theme-based; last minute accommodations cannot be guaranteed.**
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. Also, many of the dinners include wine or beer with the meal. We don't prohibit people from bringing their children; however, you will be charged the full price for their ticket. Unless your child will be able to enjoy the meal, we encourage parents to find a sitter for your child.
CANCELLATION POLICY: Once you purchase tickets they are transferable (you can sell them to other folks), but NOT REFUNDABLE.
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.