10/15/2026
Our mouths are STILL watering from this one 🍂
Last week we gathered in the barn for a farm dinner that felt like autumn on a plate, five courses, start to finish, grown and raised right here. Mushroom stuffed delicata off the wood fire. Kale and pumpkin caesar. A curry pumpkin soup served right inside its own little pumpkin bowl. Squash gnocchi with our own APF braised beef ragout. And a pear tarte tatin with pumpkin maple ice cream that may have caused a few quiet moments of bliss at the table.
Huge thanks to Chef Andy for turning our harvest into something this special, to The Belle Weather for the music that filled the barn all night, and to everyone who pulled up a seat at the table with us. Nights like this remind us exactly why we do this.