A farm-to-table event is a natural addition to any group itinerary, as the execution of one—like most meetings—relies on teamwork and communication.
Farmers join with local chefs who then connect with meeting planners to facilitate these events that showcase fresh and delicious food and promote networking and camaraderie.
“Conversation is the most important aspect of a farm-to-table event—it’s about making connections,” said Wanda Patsche, a farmer and blogger from southern Minnesota. “Allow attendees to ask questions of the farmers either by having conversation-starters at the table or allowing a short Q&A after the meal.”
Planners interested in hosting a special farm-focused meal will find that area CVBs, restaurants, caterers and outfits like Outstanding In the Field (OITF), a company that travels the country “setting tables at the source of ingredients,” are all helpful resources.
According to Eden Reilly, OITF’s general manager, the company has connections across the country with local farms and regional chefs, and groups are welcome to either get tickets to a planned event or call to arrange a private one.
“Our approach is about simplicity and community—we’re the roadies, the farmers are the rock stars,” she said. “Our goal is to put the spotlight on them and educate our guests about what it takes to put good food on the plate. We purposely keep the table very spare so the focus is on the food, the beautiful natural setting and the people gathered. If you’re lucky, you might sit next to the farmer or one of the other local purveyors who provided ingredients for the guest chef’s menu.”
The farm-to-table movement is at full pace throughout the Midwest, where planners with the time and the budget should strongly consider one of these events for an off-site meal function.
“For most attendees, it’ll be a very unique experience they won’t soon forget,” Patsche said. “Farm-to-table events easily rise to the top for pure enjoyment and satisfaction.”
On the Farm
Throughout the Midwest, there are many farms near or in meetings-friendly destinations that will host a group gathering.
A few representative options are Chicago-based City Farm; Valley Center, Kan.-based Elderslie Farm near Wichita; Thaxton’s Organic Garlic in Hudson, Ohio, not far from Cleveland; and Raymond, Neb.-based Branched Oak Farm near Lincoln.
And the list goes on and on.
In Champaign, Ill., Prairie Fruits Farm and Creamery hosts group events on its patio or, in case of inclement weather, in the barn dining room.
“We tailor menus to the group’s interests and offer ingredients that are in peak season of freshness,” said Leslie Cooperband, co-owner of the farm. “We like to offer menus that incorporate our cheeses, goat-milk gelato and other dairy products. We also have a farm garden and work with other local, sustainable farms to source most of our ingredients.”
In-between meal courses, groups are encouraged to either take a guided tour or wander freely around the farm, and Cooperband added that a cooking demonstration or a lesson in jam-making or pickling can also be arranged.
Fresh eggs, whey-fed pork, grass-fed cheeses and ice cream, and seasonal veggies, including heirloom tomatoes, green beans and rainbow carrots, are among the items groups may find on their plates at Zionsville, Ind.-based Traders Point Creamery (TPC).
“The natural beauty of our farm, the serene atmosphere and the fresh beautiful food help cultivate connection and creativity within a group,” said Gail Alden, TPC’s director of marketing and events. “We can host a wide variety of events, from casual picnic-style gatherings or business buffets to elegant cocktail and dinner parties.”
The organic dairy farm has several wonderful spaces for group meals, including The Roost, a private event room with floor-to-ceiling windows overlooking the garden, barns and pastures, and the Red Barn, a historic 1870s structure with natural light that accommodates up to 250 people.
“Groups that host meetings or events here often like to include a tour before or after their gathering,” Alden said. “It’s a lovely way to enjoy the full farmstead experience, from the pasture to the plate.”
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Farm to Other Tables
Farm-to-table events aren’t just held on-site at farms, as there are many other venues and restaurants that specialize in this type of dining experience.
In Indianapolis, for example, is Public Greens, an urban cafeteria/microfarm.
According to Martha Hoover, owner of Patachou Inc., the company that operates Public Greens, private events here include the option of a tour with their urban farmer, cocktails and passed hors d’oeuvres, as well as a family-style, four-course dinner on the outdoor patio overlooking the Monon Trail, an 18-mile walking/biking path that connects neighborhoods in Indianapolis.
“Flowers picked from our microfarm are expertly arranged along with lanterns as the centerpiece of the table,” Hoover said. “Our relationships with local farmers are everything—in the summer especially, local produce from our more than 30 area farmers, growers and producers accounts for almost 99 percent of our menu.”
The Wallace Centers of Iowa (WCI) includes two locations, the historic Wallace House in Des Moines and Orient, Iowa-based Country Life Center, a 40-acre farm about an hour from Des Moines.
Both locations offer farm-to-table menus featuring seasonal fruits and vegetables.
“I think it’s very important to support local farmers,” said Katie Porter, WCI’s chef. “Participating in a farm-to-table experience encourages people to be more mindful and appreciative of the work involved in food production.”
Ann Taylor, vice president, marketing and development for WCI, added that Porter and other WCI chefs are always willing to meet with groups, either informally as time allows or as part of an arranged event.
“This can be a simple Q&A time, a planned food demonstration or introduction to each course during a farm-to-table meal,” she said, and added that learning experiences, including cooking classes, are also available. “Farm tours can be arranged at the Country Life Center, and sometimes groups will arrange for a service learning project that includes working in the production gardens in some capacity, such as planting or harvesting.”
Among WCI’s spaces for group meals is the Gathering Barn, for up to 75 people, and larger groups can enjoy the outdoor tented venue.
Farm-Friendly Destinations
Quite a few meetings destinations throughout the Midwest are recognized for their commitment to sustainable dining, including Ann Arbor, Mich., and Madison, Wis.
One of Madison’s many claims to fame, according to Judy Frankel, director of public relations and communications for the Greater Madison CVB, is that it hosts the nation’s largest producers-only Madison Farmers Market, meaning vendors must have produced what they sell.
“While farm-to-table fare continues to be a top trend nationwide, it’s a way of life here in Madison and has been for decades,” Frankel said. “You’ll often see our local chefs shopping the market for seasonal offerings that are prepared and served that same day at our restaurants.”
Among those group-friendly restaurants are L’Etoile and Harvest, which have both been recognized by the James Beard Foundation for their efforts, according to Frankel.
Campo di Bella, she added, is a winery that offers farm-to-table experiences. Pork, lamb and vegetables are raised/grown at the winery’s on-site farm and served with “rustic Italian flair.”
Ann Arbor is another great destination to consider arranging a farm-to-table meal for groups.
"Ann Arbor is full of culinary talent and a thriving restaurant scene,” said Margaret Wyzlic, manager of communications and public relations for the Ann Arbor Area CVB. She added that there are more than 75 small area farms that grow and raise quality products. “Together, the availability of these products and the culinary setting that the city provides create the perfect atmosphere for farm-to-table dining to shine.”
Two standout group-friendly options for locally sourced dining in Ann Arbor are the recently opened Spencer and Grange Kitchen and Bar. Chefs from both rely on ingredients from the Ann Arbor Farmers Market and Argus Farm Stop.
“Chef Brandon Johns at Grange is an outspoken advocate of local food and supporting farmers directly,” Wyzlic said. “The dining room is adorned with photos of local farms and farmers’ products.”
Groups will also appreciate an outing to Zingerman’s Cornman Farms, which facilitates the fun FarmHand Tour that includes an introduction to its pastures and production gardens before taking their seats at mealtime.
“For a more traditional meeting experience, the Red Barn Retreat fits the bill for corporate groups that need meeting time but also want to experience an exquisite farm-to-table meal that’s sourced from the farm itself,” Wyzlic said. “They can even offer teambuilding activities on the farm, including goat-milking, plowing and harvesting.”
