Farm to Table Dinner

Join us on Friday, October 17th from 7–9 PM at The Pole Barn for an unforgettable evening that celebrates the rich flavors of fall. This five-course dining experience, crafted by 1618 On Location, highlights locally sourced ingredients and thoughtful beverage pairings, creating a true farm-to-table feast.

Each attendee requires 1 ticket that includes a four-course meal, beverage pairings, and gratuity. Wine and more will also be available for purchase at a cash/credit bar.

Wine and more will be available for purchase at a cash/credit bar.

There are two types of tickets for this dinner. Tables of 2 will be reserved separately and there is a limited amount.

Tables with more than 2 will purchase tickets individually. Please list the names of the guests you'd like to be seated with at checkout. We cannot accommodate tables for 2 in this category, and will instead be seated at community tables with other guests. Thank you for understanding.

Indulge in a seasonal menu that highlights the very best of local farms and producers. Each dish is paired with a carefully selected wine or spirit to complement the flavors of fall.

FIRST COURSE

curried pumpkin seafood bisque, shrimp, triggerfish, local mushroom, leafy greens, toasted pumpkin seed brittle

vegan + gluten-free: curried pumpkin bisque, hearts of palm, tofu, local mushroom, leafy greens, toasted pumpkin seed brittle

pairing: Botanist + Barrel Precocious Apricot, Cedar Grove & Asheville

non-alc pairing: Stardust Cellars Mushroom Mead with Sparkling Splendor and Pumpkin

SECOND COURSE

sun raised farm garlic "bangers" + mash, fennel braised cabbage

vegan + gluten-free: vegan "bangers" + mash, fennel braised cabbage

pairing: Wiseman Brewing Week's Work English-style Mild Ale, Winston Salem

non-alc pairing: Slightly Sweetened Iced Tea

THIRD COURSE

mojo braised Summerfield Farms chuck roast, Guilford grits, chorizo greens, "late summer harvest" pickled corn relish, cotija, chipotle oil

vegan + gluten-free: mojo braised jackfruit, Guilford grits, spiced greens, "late summer harvest" pickled corn relish, queso, chipotle oil

pairing: Jones Von Drehle Rock & Rail Red Blend, Thurmond

four: From the Ground Up: Beets, Carrot, Peach, Pear, & Lemon

FOURTH COURSE

granny smith apple, crème brûléed crystalized ginger whip, apple chip

vegan + gluten-free: granny smith apple, crème brûlée, crystalized ginger whip, apple chip

pairing: Slow Driver: Emulsion Gin, Local Pear Thyme Syrup, Lemon

non-alc pairing: Fast Car: Local Pear Thyme Syrup, Lemon, Ginger, Sparkling Splendor

Food allergies? 1618 can accommodate serious food allergies and accommodations. During registration, there will be a spot to list your request.

Capacity is limited! Ages 21+ only. No outside food or beverage.

>TICKET SALES END OCTOBER 13 @ 12 PM or when sold out!

On-site luxurious accommodations are available. Please email ZW1tYSB8IHN1bW1lcmZpZWxkZmFybXMgISBjb20= to inquire.

Also check out other Workshops in Summerfield.