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harvest dinner table set

Harvest Celebration Dinner on the Farm

Celebrate the bounty of the harvest season this October with a special dining event held in the fields of Los Poblanos. Join our talented culinary and farm teams for an immersive experience of our farm-to-table model. The evening will open with an interactive cocktail reception where guests will have a chance to help harvest seasonal ingredients including juicy tomatoes, fragrant herbs and spicy radishes for the evening’s meal. Guests will meet our resident beekeeper, Lara Lovell, to learn about our sustainable beekeeping practices and taste honey produced by our hardworking bees. Farm Manager, Maxfield Bervig, and Director of Horticulture, Wes Brittenham, will share our farm’s regenerative agriculture initiatives and how they contribute to the incredible flavors featured on the menu.

$185 per person, plus tax and service.

Join us early at 4:30 pm for a cocktail reception, with dinner to follow at 6:00 pm.

Our chefs will be in the fields preparing a feast inspired by the day’s harvest on our outdoor grills. You will be able to see, smell and taste the dishes in real-time as they are made. Guests will be seated at communal long tables on the farm for this family-style dinner. The menu will be determined by the freshest ingredients available from our farm and other local producers on the day of the event. Each course will be thoughtfully paired with wines selected by our Director of Wine & Spirits, Dylan Storment. We invite you to break bread with us this October as we toast to the wonders of the harvest season. 

Photo credit Elizabeth Wells Photography.

This event is currently sold out. If you would like to join the waitlist, please email


Farm Grounds

Please park on the south side of the property, following the signs to the farm area by the bee house.

Reserve your Tickets

No dates currently scheduled for this event.

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first course

with herbs, arugula and charred corn
pairing: Sheehan Winery Cinsault Rosé

second course

with fire-roasted baba ghanoush and blistered chiles
pairing: Château Musar “Jeune” Rouge

third course

with fall squash, pomegranate and white hominy grits
pairing: Francois et Julien Pinon Vouvray & Jean Foillard Fleirie


with pumpkin butter, pumpkin pound cake and pepita brittle
pairing: Broadbent 10 year Malmsey Madeira