FAIR OAKS, Ind.
Riding the increasing popularity of farm-to-table group dining, a unique new restaurant and conference center has sprouted roots in the Hoosier State.
Fair Oaks Farms unveiled Farmhouse Restaurant and Conference Center on Saturday, July 5, 2014. Building on the decade-long fun and educational family farm experience of Fair Oaks Farms, The Farmhouse aims to provide American Farm Cuisine served with unmatched transparency, hospitality and a commitment to sustainability.
Fair Oaks Farms and nationally-known restaurateur, Carl A. Bruggemeier, have partnered to create the nation’s first large-scale “Our Farm, to Your Plate, In Our House” dining concept, with 18,000 square feet of space.
Initially, a great number of the menu items will be created from food produced by Fair Oaks Farms, with the end goal being up to 80 percent of the menu ingredients being raised on the Farm and by a select few other local growers. Dairy, beef and pork are currently being supplied to the Restaurant from Fair Oaks Farms, with additional products in various stages of development.”
Co-owner Bruggemeier brings his extensive experience of more than 40 years in the hospitality business, where as a restaurateur, developer and industry advisor, he has completed more than $5 billion of total restaurant, retail and hotel design, construction and development. Bruggemeier has managed several high-profile restaurants, including Tavern on the Green in New York City; Commander’s Palace in New Orleans and founded the Ciao Cucina Restaurant Group.
“Transparency, farm freshness and sustainability are essential ingredients in our promise to the guest, and we want you to see what we do and how we do it,” Bruggemeier said. “From the glass-encased, 4,500 square foot kitchen to the animal experiences on the farm, the chefs and farmers take very special care to raise, produce and present all our food here, and we are very proud of our work.”
Chosen as executive chef at The Farmhouse, Christopher Turner’s culinary arts experience spans several decades, most recently as corporate executive chef for the award-winning private jet and upscale event caterer, Silver Lining Inflight Catering, of Pompano Beach, Fla. Prior to Silver Lining Inflight Catering, Turner helmed noted eateries such as China Grill, Pacific Times Café, Restaurant Norman’s, Las Ventanas Al Paraiso.
“The Farmhouse presents me with a unique opportunity to prepare farm-fresh dishes with ingredients produced onsite for the first time in my career,” said Chris Turner, executive chef. “I’ve worked with Carl on many occasions and am looking forward to this new venture together.”
More About Fair Oaks Farms
At Fair Oaks Farms, visitors are encouraged to take the adventure and feed their curiosity about modern, sustainable, animal welfare centered farming while enjoying a day in the country.
From experiencing the 3D/4D movie to the outdoor playland of Mooville to visiting real, modern working farms and to watching the live birthing process of pigs and cows, visitors can relax, learn and enjoy the farming lifestyle. Reflecting a commitment to total recycling and sustainability, the entire complex receives power by transforming the farms’ waste into energy using anaerobic digesters.
Proudly serving favorably-priced American Farm Cuisine, The Farmhouse Restaurant and Conference Center is located at 754 North 600 East, Fair Oaks, Ind., and includes the restaurant and pub – seating 265 guests – and the Conference Center – seating 280. The restaurant is open for lunch, and dinner seven days a week, and brunch on Saturday and Sunday.
The Farmhouse Market and Bakery, where the Guest will be able to make a selection of exciting products including the full range of Fair Oaks Farms to take home with them, will be opening August 15, 2014.
The Farmhouse Restaurant/Pub and Conference Center, along with The Market & Bakery are located at Fair Oaks Farms in Northwest Indiana at exit 220 on Interstate 65. The over 20,000-square-foot complex is dedicated to serving American Farm Cuisine with its mission of “Our Farm, to Your Plate, In Our House.”
