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We are delighted to welcome you back to what will be our 11th year of  "Farm Dinners" at Yellow Birch Farm.

 

For those of you new to Yellow Birch Farm Dinners, we strive to create a unique and intimate experience that couples our quality farm produce and expertly crafted dishes with the sustainability and locality YBF encapsulates. Our goal is to offer a true experience of island "terroir" by featuring food that highlights the cheeses and vegetables produced and grown on our farm, and meats or fish from neighboring farms and our local waters. Held in our nineteenth century post-and-beam barn, guests are surrounded while they dine, by the myriad works of fine art that constitute the Greene-Ziner Gallery.

 

Limited to sixteen guests per evening, our dinners foster great conversation and a familial environment. The dinner itself is composed of five courses and prior to the meal, guests are given a short tour of the workings of our farm and studios, which allows them to see exactly how their meal is created and where the ingredients are coming from.

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The goal of these dinners is to help sustain and grow Yellow Birch Farm’s role as a local community provider of fine produce and goods, an educational environment for sustainable farming, and as a vibrant example of organic living. Through our educational opportunities, we share the fundamentals of sustainable living with our interns and helpers, and provide exposure to the artistic and creative elements that are integral to our mission. Your participation in these dinners allows us to expand our offerings and our reach. We hope that you enjoy this memorable evening and that it serves as an introduction to a long and bountiful relationship with our farm.

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Again, we are honored to welcome back Chef La Mason. Having grown up with the arts and agriculture as influences in her life, La truly emphasizes the ethos of what "farm to table" truly means. With an intuitive approach to the produce available to her, she artfully orchestrates beautiful, delicious, meals that show reverence to the ephemeral nature of the unique flavors on offer.  

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The owner  of Bon Fete Cuisine, La is a graduate of The Culinary Institute of America, has studied and worked with several notable chefs, and has graced the Blue Hill Peninsula with exciting international menus over the past few years.

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Our dinners begin at 6:30 and are BYOB. You will receive an email prior to your reservation telling you what the main course offering will be so that you may choose your type of beverage accordingly.