Farm-to-Table Dinner at The Basil Ranch Flower Tunnel

Tour! Tastes! Read on to learn more...

We cordially invite you to our Open Farm Days exclusive evening event that promises an exquisite fusion of nature's bounty and culinary artistry: our much-anticipated hyper-local Farm-to-Table Soirée. Embark on an enchanting culinary journey as we celebrate the harmonious relationship between the earth and the palate.

At the hour of 5:00 PM, this sumptuous affair shall commence with a private Farm Tour, allowing our esteemed guests to immerse themselves in the pastoral splendor of Highfield's gardens and other projects. Stroll amidst lush rows and fragrant greenhouses, guided by our passionate agriculturists, who will unveil the cherished secrets of regenerative farming practices and the significance of farm-to-table philosophies.

As the golden rays of the setting sun embrace the picturesque landscape, we shall convene for the crowning moment of the evening - a sumptuous multiple course meal, expertly curated by our esteemed Chef Alex Hamilton and Chef Graham Edds-masters. Each artfully crafted dish will showcase the freshest, locally sourced ingredients, reflecting a medley of flavors that celebrate the seasonal abundance of the region.

Moreover, this elegant gathering provides a unique opportunity to savor the essence of communal camaraderie, as like-minded epicureans and enthusiasts of sustainability converge. Engage in stimulating conversations, sharing tales of culinary adventures, and forging lasting connections amidst an ambiance that exudes refinement and warmth. We will conclude our evening at 8:00 PM.

Discover the artfully curated selections that await you (menu subject to change):

• Charcoal grilled chicken brochettes, oyster mushrooms, chimichurri
• Bok choy caesar salad, roasted chickpeas, grilled sardines
• Roasted brassicas, fermented peperonata, spruce tips
• Triple cooked heirloom potatoes, beetchup, herbs

You must be a member of the farm to attend this event. Becoming a member is free. Sign up here!

Alex Hamilton has worked in kitchens for 23 years. He is devoted to supporting the local supply chain and loves working with local farmers. He is currently head of the kitchen at the Light Cellar. His passions include foraging, fermenting and crafting wild and creative food.

Graham Edds-Masters (@gm.garbage) is a Native of this Wild Place, just north of america. For-the-most-part he has spent his post-millenial years as a chef & a bartender, as well as travelling this Mortal coil. He presently resides on Moh’Kins’Tsis designing sustainably sourced cocktail programs, and is the co-founder of The Whole Buffalo & Far-M (@twbyyc): a local Permaculture and Art Collective. Mr. Masters can often be found talking to plants & animals, or making low-waste and up-cycled materials into pretty food & cocktails.