Welcoming You Back to the Table This Summer
Bone-in grass-fed ribeye with crispy beef fat potatoes and garden béarnaise.
Co-founder Diana McCargo and Executive Chef and Director of Food & Beverage Marc St. Jacques.
Join Us This Summer
This summer, we’re reopening our Market and dining spaces and welcoming visitors back to the farm for an exciting new season of food, gathering, and connection. With the arrival of Executive Chef and Director of Food & Beverage Marc St. Jacques, we’re entering a new chapter of culinary experiences at Philo Ridge Farm—one that’s rooted in the land and inspired by the bounty of each season.
Marc brings deep culinary expertise and a genuine appreciation for Vermont’s vibrant agricultural community. In partnership with co-founder Diana McCargo, he has helped shape a food and beverage program that reflects our values as a nonprofit working demonstration farm. From refined dinners in the Farm Commons Barn to open-air meals in the Summer Barn and on the terrace, our dining experiences are designed to bring people closer to the rhythms of the land and the flavors of our farm.
Market Reopening
Everything we grow and raise on our farm is sold through our Market, where the surrounding landscape inspires every offering. In addition to our own organic produce and grass-fed meats, the Market features thoughtfully selected groceries, housewares, and specialty goods that highlight the work of Vermont’s local artisans, producers, and farmers. Our approach to growing is grounded in a deep commitment to ecological sustainability, and that same philosophy shapes the products we offer—celebrating seasonal ingredients and supporting partnerships with like-minded food producers.
Our Market reopens on Wednesday, June 18, and will be open Wednesday through Sunday, 8:30 a.m. to 5:00 p.m. We invite you to stop by for:
Organic produce and grass-fed meats raised right here on the farm
Seasonal picnic lunches, baked goods, and coffee
A curated selection of local groceries, artisanal items, and farm fibers
Dinner Service Returns
Our dining program is led by Executive Chef and Director of Food & Beverage Marc St. Jacques, whose thoughtful, ingredient-driven approach brings the flavors of the farm to life. With a deep respect for Vermont’s agricultural community and a passion for seasonal cooking, Marc crafts menus that highlight the organic produce and pasture-raised meats grown right here on the farm. Each dish reflects our commitment to regenerative agriculture—celebrating the connection between the land, the farmer, and the plate.
Learn more about Marc in this interview.
Dinner service will resume Friday, July 4 in the Farm Commons Barn, offering a thoughtful and seasonal dining experience Wednesday through Saturday evenings from 5:30 p.m. to 9:00 p.m. Reservations will open Monday, June 16 on our website.
We’re also introducing two new on-farm experiences:
The Summer Barn, an open-air dining space with drinks and food—no reservations required—serving as a lively extension of our dining room.
Sundays on the Ridge, launching Sunday, July 20, will run weekly from 11:00 a.m. to 8:00 p.m., offering a relaxed, family-friendly day with grilled favorites, garden tours, and activities for kids.
A Taste of the Season
Marc’s new menu blends comfort and creativity, honoring the ingredients we grow and raise with care. Some highlights include:
Smoked ham with savory beignets and house-made mostarda
Warm asparagus with green garlic, goat cheese mousse, and fresh herb vinaigrette
Bone-in grass-fed ribeye with crispy beef fat potatoes and garden béarnaise
Rhubarb-glazed half chicken with foraged farm shiitake mushrooms
Each dish reflects our commitment to organic regenerative agriculture—and the joy of eating what the land provides.
Frequently Asked Questions
We are excited to welcome you back to Philo Ridge Farm's dining spaces and Market. Below, you'll find answers to frequently asked questions. If you have additional questions, please contact us at info@philoridgefarm.org.
Spaces & Experiences
What are the different farm experiences at Philo Ridge Farm?
We will offer a range of opportunities to enjoy the culinary fruits of our farm labors, including:
The Market: Open Wednesday through Sunday, our Market features farm-grown produce, grass-fed meats from our nose-to-tail butchery, and a daily menu of seasonal picnic lunches made with ingredients grown on-site, including salads and sandwiches. You'll also find a curated selection of local artisanal goods and crafts. Open Wednesday through Sunday from 8:30 a.m. to 5:00 p.m.
Dining Room: Our Farm Commons Barn dining room offers a refined culinary experience featuring seasonal ingredients prepared by Executive Chef Marc St. Jacques and his team. This is a reservation-only dining room–ideal whether you are visiting for a special occasion, weekly date night, or anniversary celebration. Dinner service will be offered Wednesday through Saturday evenings from 5:30 p.m. to 9:00 p.m. During the summer months, the terrace is open for reservations (weather permitting). In anticipation of our opening on Friday, July 4, 2025, reservations will be available starting on Monday, June 16, 2025, and can be made through our website.
The Summer Barn: This outdoor space is an extension of the dining room with drinks and a limited dinner menu. No reservations required. It is a perfect place to grab a drink before your dinner reservation, or to simply enjoy the pleasures of the dining room without the formality of planning. Open Wednesday through Saturday evenings from 5:30 p.m. to 9:00 p.m. (weather permitting).
Sundays on the Ridge: Is a weekly event that will begin Sunday, July 20, and continue throughout summer, offering a relaxed, family-friendly outdoor experience with grilled specialties, garden tours, and activities for children. Sundays from 11:00 a.m. to 8:00 p.m. (weather permitting) through October.
While we will not offer private events in 2025, we will offer education and farm events that are open to the public throughout the year.
When is the best time to bring large groups?
We will seat groups of up to six people in the dining room. If your party is more than six people, please contact events@philofarmridge.org to make arrangements.
Are dogs or pets allowed at the Farm?
No, dogs and other pets are not allowed on the Farm campus.
Is Philo Ridge Farm open year-round?
Yes, Philo Ridge Farm operates year-round, though our offerings and hours adjust seasonally. Dining options may change with the seasons, with changes to the menu as well as special offerings in the future, such as hot lunch, brunch, and Sunday supper. Visit our website for the most up-to-date information on our hours and offerings.
Hours & Reservation Policies
When will Philo Ridge Farm reopen to the public?
The farm will be open to the public Wednesday through Sunday (8:30 a.m. to 9:00 p.m.), and closed on Mondays and Tuesdays.
The Market will re-open on Wednesday, June 18, operating Wednesday through Sunday from 8:30 a.m. to 5:00 p.m.
Dinner service in the Farm Commons Barn and terrace will reopen on Friday, July 4, and be offered Wednesday through Saturday evenings from 5:30 p.m. to 9:00 p.m. Reservations required.
The Summer Barn will open on Friday, July 4, offering drinks and a limited menu Wednesday through Saturday evenings from 5:30 p.m. to 9:00 p.m. No reservations required.
"Sundays on the Ridge" will begin Sunday, July 20, from 11:00 a.m. to 8:00 p.m. and continue throughout summer.
Do I need a reservation?
Yes, reservations are required for dinner service in the Farm Commons Barn dining room and terrace Wednesday through Saturday. Reservations will open on Monday, June 16 for a Friday, June 4 opening and can be made through our website. Dinner reservations can be made up to 30 days in advance.
The Summer Barn (our outdoor evening dining space) and “Sundays on the Ridge” operate on a first-come, first-served basis, with no reservations required.
Farm Connection & Sourcing
How does the dining program connect to Philo Ridge Farm's nonprofit mission?
Our dining program is a vital extension of our nonprofit mission to promote organic regenerative agriculture through hands-on research, education, and community engagement. By serving food grown and raised on our farm, we create a direct connection between the land and the plate, demonstrating the value of sustainable farming practices. The dining experience allows visitors to taste the results of our agricultural methods while learning about how these practices benefit the soil, ecosystem, and community.
Where do the ingredients for your menu come from?
The majority of the ingredients used in our dining room are sourced from the Farm. Our meats (beef, lamb, pork, and chicken) are raised on our pastures, and our certified organic vegetables and herbs come from our gardens. For items we don't produce, we partner with local farmers and producers who share our commitment to organic regenerative practices. We're proud to support our regional food system, while ensuring the highest quality ingredients.
Are your meats and produce organic?
All produce grown at Philo Ridge Farm is certified organic through NOFA-Vermont using USDA standards. Our livestock is raised on organic pasture and fed certified organic grains and hay. While our meats are not certified USDA organic (as we work with a local slaughterhouse rather than transporting animals long distances to a certified facility), all our animal husbandry practices meet or exceed organic standards.
How does your menu change with the seasons?
Our menu evolves continuously to reflect what is available from our farm and local producers. Spring brings tender greens and fresh herbs, summer offers abundant produce with seasonal favorites like tomatoes and peppers, fall features hearty roots and storage crops, and winter showcases preserved items and greenhouse specialties. We believe cooking and eating seasonally connects us more deeply to our sense of place and natural agricultural rhythms.
Is Philo Ridge Farm interested in carrying my products?
The Market is designed to showcase products from our working demonstration farm. In addition, we are always looking for agricultural products to feature from local producers. Interested vendors should fill out the product inquiry form on our website. If we are interested, we will reach out to schedule a meeting or request samples. We kindly ask potential vendors to refrain from phone calls or in-person drop-ins.