join our mailing list
banner
Dinner in the Field Series 2013

Volante Farms is thrilled to once again invite you to join us in the fields this summer, where you can eat where we grow. This year we plan to host 3 separate events on July  13, August 3, and August 24. Each will have something special to it and will feature a unique menu built around the freshest tastes of the moment.

The Farm to Table movement gets hyper local as we will pick the vegetables for your meal that morning, prepare them in our kitchen, and present them to you while you dine in between the rows of flowers, corn and zucchini that line the fields at the corner of Central Ave and Forest St. The meals will be casual gatherings, perfect for good friends in sensible shoes.

Volante’s chef Todd Heberlein and his staff will put together a multi-course meal with a wide variety of influences and flavors, but centered around our Homegrown Produce. The meal will be accompanied by wines chosen by our expert staff and even some by the vintners whose wines we now carry, to enhance the dining experience even further.

Last year’s meals were stunning events, and we really look forward to attempt to replicate the magic this year. Visit our archival website here and here for a feeling for last year’s events.

For tickets to this year’s events click on the following links. If tickets are not yet available consider joining the email list for blog updates on the upper right of this page. You will be the first to know when tickets become available.

A few notes about the Dinners, the meals are usually three to five courses, concentrating on the abundance of homegrown produce available at the farm. They are served family style, typically at tables of 8. We will do our best to seat groups together per request, but may need to adjust based on party size. Cost includes full meal and wine service. Dinners begin at 6 pm and will typically roughly 2 hours with lots of time to chat with our farmers and chefs.

  • Please wear farm friendly attire, gravel and dirt paths to the dinner should be expected.
  • Park near the parking lot exit, it is a short walk to the field, please contact us if you will need special assistance with parking
  • Cancellation policy: Full refund available until the Wednesday prior to Dinner, no refunds after this point.
  • In case of bad weather, dinner will be in Bay 5 of the glass greenhouse, overlooking the field.
  • Any further concerns please contact teri@volantefarms.com

This year’s Dinner in the Field Series will host some very special guests:

July 13-Take Me to the Beach

Island Creek Oyster Farm, from Duxbury MA, will be shucking a selection of their favorite oysters to start the evening off right. Oyster lovers will be in for a real treat, and oyster novices will start off right. Keeping it local, Truro Vineyards from the Cape will be the featured wine for the evening. Representatives from both will be on hand to discuss their products. Cost $125 per person.

REGISTRATION CLOSED

August 3- Sustainable Sustenance

A night to focus on the flavors of the the summer harvest and the idea of eating sustainably. At Volante Farms we are proud to be producing an ever wider variety of products on a very local scale for nearly a century. Featuring a selection of sustainably grown and produced domestic wines, the meal will be highlighting the mid summer flavors of the farm and our pride in our fields. Cost $120 per person.

REGISTRATION CLOSED

 

August 24- Coast to Coast Toast

Winemaker Joseph Carr brings a selection of his fine Napa Valley wines to the farm. A seasonal local himself, Mr. Carr will join us  for the evening to discuss the history and process of wine making in his vineyards. The meal will be a celebration of the harvest that will likely include but go beyond the corn and tomatoes. Chef Todd honed his skills on the west coast and has got a knack for matching farm to table cooking to farm to table beverages.  Cost $120 per person

AUG 24th: SOLD OUT, Please join wait list by clicking here:

WAITLIST  We strongly encourage signing up for the wait list as there are often last minute cancellations.

WAITLIST