Destination DiningDiscover a dining culture that feels more like an unfolding narrative than a reservation. Multi-course dinners are held in hidden gardens and converted greenhouses, where chefs collaborate with local growers, vintners, and ceramicists to create evenings that are both fleeting and unforgettable. This is a place where food becomes a soulful expression of time, place, and craft.
The Farm & Forage Supper Club at Lost Creek Farm in West Virginia is a celebrated on-farm dinner series featured by Travel & Leisure, Bon Appétit, and The New York Times.
Each event offers a six-course meal rooted in Appalachian tradition and driven by the seasons, with ingredients sourced from Lost Creek Farm and neighboring producers. Designed for adventurous eaters, these intimate gatherings also support the creation of an on-farm kitchen and teaching space dedicated to preserving the region’s foodways.
Farm and Forage Supper Club
Lost Creek Farm
Mcevoy RanchReserve Olive Oil Tasting
Enjoy a guided tasting of McEvoy Ranch’s award-winning, certified organic Extra Virgin and agrumato-method olive oils. 5 olive oils are served with fresh local bread on the patio overlooking Morelli Pond, nestled in the hills of Marin County, California. Pair with a glass (or a flight) of the ranch’s small-lot wines.
Philo Apple Farm Saturday Suppers
A monthly, all-inclusive dining experience inspired by Philo Apple Farm matriarch and California cuisine pioneer Sally Schmitt’s celebrated cookbook, Six California Kitchens. Each evening features a thoughtfully crafted menu that pays homage to California's seasonal bounty, with wines poured by a different local vineyard every month.
In true farm tradition, there's always a seat left open at each table — so an Apple Farmer can join guests for a course or two, sharing stories, flavors, and the spirit of the Anderson Valley.
The HerbfarmFarmers Table Series
The Herbfarm’s Farmer’s Table Series invites guests to revisit iconic menus that have shaped the restaurant’s deep connection to the Pacific Northwest — its landscapes, ingredients, and cultural heritage.
Each dinner is a celebration of a singular ingredient or meaningful concept, drawn from past themes that reflect the region’s seasonality and spirit. These evenings serve as both a tribute to The Herbfarm’s culinary legacy and a thoughtful exploration of what’s to come.
Lady OysterShucking Class and Oyster Tasting
Set on a waterfront rooftop in Maine, Lady Oyster founder and oyster sommelier Virginia Shaffer guides guests through the nuances of flavor found in oysters from three regional farms, as well as two wine pairings. Oyster tastings can also be combined with a class on shucking, or cruise to visit an oyster farm in Cape Small and see aquaculture first-hand.
Congaree and PennSix Course Chef’s Tasting
Hosted under the shade of a hand-built pergola and limited to just eight guests, this intimate dining experience invites you to slow down and savor. The menu shifts with the harvest, featuring ingredients grown on-site or sourced from a close-knit network of regional farms and artisan purveyors. Each course is plated with care by Congaree and Penn’s culinary team, and optional wine pairings further elevate the journey, thoughtfully selected to complement both flavor and setting.