Farm dinners are temporarily suspended during the COVID-19 pandemic.
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. Held in our nineteenth Century post-and-beam barn, guests are surrounded by 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.
A few of the chefs who have contributed their talents to past farm dinners:
Chef Bobby Cleek - From chef at a roof top bar in Tallahassee, to dim sum in Philadelphia, and pastry chef at Aragosta, we are thrilled to have Bobby come back to YBF bringing his southern influence, creativity, and love of food, to our table.
Chef La Mason - We welcome La Mason, of Bon Fete Cuisine, back to YBF with her globally inspired influences. 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.
Louisa Shafia - Louisa is the author of the award-winning cookbook, The New Persian Kitchen. Her food has been featured in the New York Times, The Wall Street Journal, New York Magazine, and on NPR. Shafia travels the country creating Persian feasts as a guest chef at notable restaurants around the country, while she continues to develop new recipes and further explore the world of Iranian cuisine. Louisa returns for a second time to YBF, and will delight us with a Persian twist to our local ingredients.
Martha Spector and Annie Poole - Martha was the founding chef of Yellow Birch Farm dinners 9 years ago! We are so excited to have her come back with her enthusiastic energy and delicious food. Martha was the NYT critically acclaimed chef and owner of The Amagansett Fish Co. on Long Island. Annie Poole lives in Brooksville, a true Renaissance woman, she is well know in these parts for her extraordinary baking talent.