Communal Farmstead Gastronomy & Seasonal Harvest Feasts

Harvesting, smoking and roasting, ending in a forty-person feast under the trees.

Booking now
Each session3 hr a session
How oftenOnce a week
Cohort10–16 per cohort
SeasonYear-round · a new cohort starts each month

What you leave with

A forty-person long-table feast, cooked and served by the cohort that built it

Culinary craft tied to the seasonal harvest. Heritage vegetables cut from the rows, open-fire roasting, smokehouse curing and natural preservation.

The last session is a real dinner for forty with guests, and the cohort runs it. That is why the first three are structured the way they are.

What makes this one worth it

  • Seasonal Harvest Mapping & Field Greens
  • Earthen Smokehouse & Curing Techniques
  • Wood-Fired Roasting & Heritage Grains
  • The Forty-Person Grand Long-Table Feast

What is included

  • All 4 sessions of the 4-week cohort — 12 hours of instruction
  • A place held for you for the whole run, in a cohort of 10–16
  • Every piece of equipment listed below, provided on the day
  • Your instructor, and their attention in a group this size

What to bring

  • Water, and something to eat if you want it
  • Nothing else — the kit is provided

How it runs

Once a week · 3 hr a session

Frequency
1x / week — 3 hours
Session length
3 hr
Each month
4 sessions, about 12 hours
Cohort size
10 – 16 participants
Where
Farm fields, orchard canopy, and open-air long dining tables
Level
All Levels (family friendly)
Commitment
Monthly — stay as long as it is worth it

What you cover, in rotation

The group works through these in order and then begins again on fresh ground. Join at whatever stage it is on — nothing here assumes you were there for the last one, and nothing runs out — or drop in for a single session if that is all you can manage.

  1. Stage 1Seasonal Harvest Mapping & Field Greens
    • Reading the farm calendar and harvesting heirloom vegetables and blossoms.
    • Vinaigrette emulsions with farm-pressed oils, raw honey and fruit vinegars.
    • Plating garden salads and family-style platters.
  2. Stage 2Earthen Smokehouse & Curing Techniques
    • Cold and hot smoke with apple, peach and pecan woods.
    • Curing farm proteins, smoked roots and fire-roasted peppers.
    • Seasonal fruit preserves and pickled farm vegetables.
  3. Stage 3Wood-Fired Roasting & Heritage Grains
    • Brick oven management: heat zones, embers and bread hearths.
    • Slow-roasting whole vegetables in salt crusts and ember ash.
    • Baking heirloom grain focaccia and skillet cornbread.
  4. Stage 4The Forty-Person Grand Long-Table Feast
    • Styling the long table under string lights and orchard trees.
    • A multi-course dinner service of the month's dishes.
    • Live acoustic music, local wine pairings and farm storytelling.

4 sessions in the cycle, then it begins again on new ground.

Who leads it, and what is provided

Led by Farm-to-table chef / agrarian event host.

Culinary safety, fire cooking instruction, and communal event hospitality.

On the table when you arrive

  • Harvest bins
  • Culinary prep kits
  • Wood-fired roasting stations
  • Long-table banquet tableware

When it runs

August 2026

M
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W
T
F
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Runs Not running

Friday 7 August

  • 10amup to 16 guests

Usually runs Fridays.

This is the operator’s schedule, not live seat availability. We check the date with them and come back to you — nothing is booked or paid for here.

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