We have fresh MOFGA Certified Organic produce as well as farmstead goat milk products, soaps, and face creams, made with organic ingredients. You can order our soaps, creams, and cajeta right here from our website, or pick them up at our farm stand, along with our freshly picked organic produce, goat milk cheeses, gelatos, and yogurt.
We have fresh MOFGA Certified Organic produce as well as farmstead goat milk products, soaps, and face creams, made with organic ingredients. You can order our soaps, creams, and cajeta right here from our website, or pick them up at our farm stand, along with our freshly picked organic produce, goat milk cheeses, gelatos, and yogurt.
YELLOW BIRCH FARM
Farm Dinners
We are delighted to welcome you back to what will be our 14th 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.
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.
This summer we are thrilled to welcome four fantastic chefs:
July 16th and 17th
Finnian Peralta
Finnian Peralta is a chef whose cuisine is rooted in his Spanish and Colombian heritage and shaped by his training in French cuisine. Finnian got his start in restaurants at Pilgrims Inn and has gone on to work in some of the most respected high-end kitchens in New England and New York, most notably in the kitchen of David Bouley, where he developed a style deeply rooted in technique-driven, health-supportive cooking and advanced sauce making. At Yellow Birch Farm, he aims to highlight the farm’s fresh ingredients while creating a dining experience that is both unique and memorable.
July 30th and 31st
Georgia Macon
A lifelong sweet tooth, Georgia began baking at age eight, guided by the cards of her late grandmother's rolodex in St. Louis. She trained at Le Cordon Bleu in Paris, cut her teeth in fine dining, and found her true craft at San Francisco's Tartine Bakery, where she fell in love with the alchemy of sourdough. After a decade in kitchens around the world and a wildly successful pop-up on Martha's Vineyard, she and her husband Aedan put down roots in Durham, Maine.
As Executive Pastry Chef of Prentice Hospitality Group. In Portland, Georgia created a body of work rooted in nostalgia and Maine ingredients. She was the ground-level pastry chef for the opening of Twelve, where her bread and butter was named one of Bon Appétit's "Best New Dishes of 2023," and created Not A Bakery, which Eater named one of the best bakeries of 2025. Her work has appeared in The Wall Street Journal, The Washington Post, and The New York Times, and in 2024 StarChefs named her Rising Star Pastry Chef of New England.
August 6th and 7th,
September 3rd and 4th
Teri Rippeto
Teri graduated from the California Culinary Academy in the 80s and has spent 40 years in professional kitchens. She has cooked in San Francisco, the Bay Area, Seattle, St. Thomas, Missouri, and finally Denver, where she was the chef and owner of Potager Restaurant for 23 years. Potager was consistently ranked one of Denver’s best. Teri, a leader in the farm to table movement before it was a movement, was one of Denver’s top chefs. Everything she sourced for her restaurant came from people she knew. Twice a week, every week for 23 years, she drove and picked up all of their food for the restaurant from local farms and the Boulder Farmers Market. She believes the way in which we cook, eat, and sit together around a table, in thoughtful and intentional ways, will permeate every aspect of our lives. Six years ago, she sold her restaurant, got married, loaded up the truck, and moved to Deer Isle, Maine, with her husband.
August 23rd and 24th,
Cortney Burns
A native of the Midwest, Cortney's interest in food began with childhood trips to the market for warm corned beef and Muenster cheese. She studied Cultural Anthropology and South Asian Studies at the University of Wisconsin-Madison. This path took her to Nepal and India, where she fell in love with the region's spices and flavors. After cooking professionally in Australia, she settled in the Bay Area in 2001, working under Marcia McBride at Café Rouge, then Quince, and spending formative years at Boulette's Larder with Amaryll Schwertner.
In 2011, she joined co-chef Nick Balla at Bar Tartine, where their bold, ferment-driven cooking earned national acclaim. Their 2014 cookbook, Bar Tartine: Techniques and Recipes, won both a James Beard Award and an IACP Award. The pair went on to open Motze and Duna in San Francisco before Cortney moved east in 2016 to curate the food program at Tourists, a 55-acre hotel property in North Adams, Massachusetts. She now splits her time between Cape Cod and New Hampshire, where she finished her second book, Nourish Me Home (Chronicle Books, 2020).
