At Twin Farms, enjoy a culinary experience that brings the table to the farm and places it anywhere we produce our ingredients. Concocted by Chef Nathan Rich and Director John Graham, it begins at Dorothy's Shed with hors d'oeuvres and fruit juice from the farm, and continues a few steps away at the Lift Shack with a glass of Krug champagne and a plate of onions from the kitchen garden. With Dave, the in-house beekeeper, you'll explore the beehives while sipping a Barr Hill gin cocktail. Finally, pastry chef Christopher Wilson will offer you a dessert made from our own sugar maples. Exciting and delicious moments!
The Progressive Farm lunch is held twice a month, and is limited to 12 people. Reservation required.