Our Harvest Dinner is a celebration of what the year has brought us and what we have learned from it. A farm season always seems to come and go in a blink as we reflect back, even if the day-to-day humbles us. This dinner allows for farmer and guest to sit together and toast the season's successes and acknowledge its failures. For the farmers, it is a chance to celebrate and honor the land on which we work. And, of course, this dinner serves to highlight the connection between farmer and chef with the art they create using the food the farmers pull from the ground.

Celebrate the end of the growing season with an intimate farm dinner in the Broadfork Barn. Chef will dive into the pantry of preserved farm goods from the previous season to reinvigorate and warm the senses before a long winter. This is a way to bring the fall flavors a little boost from the bounty of a more plentiful time. Elevate this experience with a curated wine, cocktail and beer, or non-alcoholic pairing.

After a long, dark and cold winter, the farm begins to come to life with greenery in late May. These first tastes of spring are a welcome bite of freshness after several months of hearty root vegetables and heavy foods to keep us warm throughout the winter. Zingy tender greens and lettuces cleanse our palate and allow us to move into a lighter and fresher season. Sweet, crispy, baby root vegetables have a snappy bite that awakens our senses with freshness. Baby herbs and shoots will also grace our plates at this dinner of new beginnings.

The iconic favorite on the farm – to grow and to eat. Its versatility is unrivaled, and its seasonal presence is constant and consistent throughout all of the growing year. The garlic plant is awe-inspiring. 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, it is truly a year-round plant that reflects the season of the farmer and the farm. For this dining experience, we will delight in as many seasons of the garlic as we are able with scapes, uncured raw green garlic, cured and stored garlic and fermented garlic. We will enjoy a menu that celebrates this workhorse of a crop and pairs it with a beautiful and inspiring cocktail menu.

The absolute star of the growing season. This is the fruit upon whom we wait all season to bless our plates. In Utah, tomatoes are a short-lived luxury due to our short and cold growing season. For this dinner, we celebrate each and every one of the baby cherries, colorful and acidic heirlooms and bright red juicy slicers that we cherish and hold dear. We will appreciate all of the short-season tomatoes that are specifically chosen to grow at our high-altitude farm. We will then share in a tomato-inspired cocktail and meal that highlights the beauty of the tomato and toast its short-lived appearance.