2019 On-Farm Dinner Series

The series features chefs supplied by the farm from around the Ohio River Valley.  We feature culinary talent that have made this region known for its wonderful food culture.  Each dinner has a small number of guests, rich in local, seasonal, food in close proximity to the chef overlooking the the land it was grown on and harvested from.

In 2019, we’re excited to announce that we will be offering a spring to fall series of dinners offered by our most prolific on-farm dinner chef: Dana Adkins. Additionally, Chef Jason Louda of La Soupe Cincinnati will be cooking several meals throughout the year—most of which will benefit La Soupe and the amazing work they do in the Cincinnati area fighting food insecurity in our community.

We’ve also signed on a veritable who’s who of Cincinnati chefs: Chef Anderson of Branch and the Littlefield, Chef Polhamus of Branch, Chef Zaidan of Dean’s Mediterranean Imports and Stir!: Sharing Food, Sharing Culture, Arnold’s Executive Chef Robison, Karrikin Spirits Company’s Executive Chef Bennett, Chef Hague of Dutch’s Larder, Chef Hartman of Pleasantry and Money Chicken, Chef McKenna of Allez Bakery, Chef Gannaway of Gramma Debbie’s Kitchen, and Chef Campbell of Django Taco.

Events will be posted at the “Buy Tickets” link as they come. Please check back frequently for new listings and/or follow us on Facebook or join our mailing list for announcements of new events.


2019 On-Farm Classes

We have classes coming online this summer. The first offerings we’re incredibly excited about will be meat butchering classes with Chef Justin Dean of Woodlands Pork, Sakura Wagyu Farms, and MadHouse Vinegar.

Check back frequently or follow us on Facebook, because more will come. And some may spring up on the fly as we get inundated with produce. Whenever we have more of a thing than we can sell or process in a timely way, we’ll launch classes around that seasonal produce.

Haymaker Social_2086.jpg

Booking an Event

Interested in hosting an event on the farm? Let's talk.