Three pathways to the table converge under one roof. Join us for an evening that celebrates the interconnected world of agriculture—from pasture to orchard to vineyard—as we welcome Ed Pitcavage and Mike Kirk from our livestock program, Nick Cowles from Shelburne Orchard, and Jonathan Ross from Legend Wines.

This family-style dinner tells the story of how soil and season shape what arrives on our tables. Each course highlights the careful stewardship behind pork, apples, and wine, showcasing the agricultural practices that connect land to table.

The Evening
Arrive at 6:00 p.m. for a welcome cider and introductions from our featured producers. Three thoughtfully paired courses follow, each designed to showcase the relationship among farm, orchard, and vineyard.

Menu Highlights
Begin with Crispy Pig Ears, followed by Pork Rillette Toast with apple jelly and fennel mustard, Shaved Apple Salad with ham and cheddar, and Pancetta & Bread Dumplings. The main course features Roast Pork & Apples with apple horseradish sauce, Rutabaga & Apple Mash, and Ham Hock & Braised Greens. Conclude with our Apple Tart, Bacon Caramel, and an Apple Cider Chantilly.