FARM DINNERS
Seasonal Series
2025 Farm Dinners
Spring Vegetables
After a long, dark and cold winter, the farm begins to come to life with greenery in late May. These first tastes of spring are a welcome taste of freshness after several months of hearty root vegetables and heavy foods to keep us warm throughout the winter. Zingy tender greens and lettuces cleanse our palate and allow us to move into a lighter and fresher season. Sweet crispy baby root vegetables have a snappy bite that awakens our senses with freshness. Baby herbs and shoots will also grace our plates at this dinner of new beginnings.
June 19th
Garlic
The iconic favorite on the farm, to grow and to eat. Its versatility is unrivaled, and its seasonal presence is constant and consistent throughout all of the growing year. The garlic plant is awe-inspiring. A truly remarkable year-round companion of the farmer. Planted by the clove in the fall, and harvested for green garlic in the spring, scapes in the early summer, and finally the entire bulb in the late summer, it is truly a year-round plant that reflects the season of the farmer and the farm. For this dining experience, we will delight in as many seasons of the garlic as we are able with scapes, uncured raw green garlic, cured and stored garlic, and fermented garlic. We will enjoy a menu that celebrates this workhorse of a crop and pairs it with a beautiful and inspiring cocktail menu.
July 10th
Tomato
The absolute star of the growing season. This is the fruit upon whom we wait all season to bless our plates. In Utah, tomatoes are a short-lived luxury due to our short and cold growing season. For this dinner, we celebrate each and every one of the baby cherries, colorful and acidic heirlooms, and bright red juicy slicers that we cherish and hold dear. We will appreciate all of the short season tomatoes that are specifically chosen to grow at our high altitude farm. We will then share in a tomato inspired cocktail and meal that highlights the beauty of the tomato and toast its short-lived appearance.
August 21st
Harvest Dinner - Night 1
Our final dinner of the season. This is the show-stopper. It is a celebration of what the year has brought to us and what we have learned from it. A farm season always seems to come and go in a blink as we reflect back, even if the day-to-day humbles us. This dinner allows for farmer and guest to sit together and toast the season's successes and acknowledge its failures. For the farmers, it is a chance to celebrate and honor the land on which we work. And of course this dinner serves to highlight the connection between farmer and chef with the art they create with the food the farmers pull from the ground.
September 18th
Harvest Dinner - Night 2
Our final dinner of the season. This is the show-stopper. It is a celebration of what the year has brought to us and what we have learned from it. A farm season always seems to come and go in a blink as we reflect back, even if the day-to-day humbles us. This dinner allows for farmer and guest to sit together and toast the season's successes and acknowledge its failures. For the farmers, it is a chance to celebrate and honor the land on which we work. And of course this dinner serves to highlight the connection between farmer and chef with the art they create with the food the farmers pull from the ground.
September 19th
FAQs
How do we get there? Directions to the Farm: The farm is located at 95 W 2100 S. Turn onto 2100 South and drive all the way to the end of the road. You’ll pass through the “Gracie’s Farm” gate and cross a small bridge. Continue following the parking signs, passing the wooden Broadfork Barn on your right. The parking lot will be just behind the barn on your left. Once you park, our staff will be there to guide you to the dinner space.
What do I do if I have a food restriction or allergy? When booking your ticket on Tock, you’ll see a section to list any allergies or dietary restrictions. Please include all relevant details at the time of booking so we can plan accordingly. If you have any questions or concerns, feel free to contact Lynsey Gammon at lynsey.gammon@aubergeresorts.com.
Is it assigned seating? Yes, our dinners feature assigned seating. If all tickets are purchased together through Tock, we guarantee your party will be seated together. If members of your group book separately, we’ll do our best to seat you together, but it’s not guaranteed. For special seating requests, please contact Lynsey Gammon at lynsey.gammon@aubergeresorts.com. Please note: All seating requests must be submitted at least 72 hours in advance. We’re unable to accommodate requests made after that time.
What should I wear? Our guests wear everything from western casual to summer dresses to jeans and a t-shirt—so feel free to dress in whatever makes you comfortable! Keep in mind that temperatures can be hot at the start of the evening and chilly after sunset. We recommend bringing a jacket and dressing in layers. We do provide heaters on especially cold nights, but it’s best to plan ahead and come prepared.
What happens if there is bad weather? In the event of inclement weather, we will either reschedule the dinner or move it to a covered location. If any changes are necessary, we’ll contact you directly with updated details.
What should I expect? Our seasonal farm dinner series celebrates the freshest flavors of the moment, featuring produce harvested at its peak from our fields. Each dinner is a true farm-to-table experience, with our chefs curating a 4- to 5-course menu that showcases our own harvest and ingredients from trusted local producers. Thoughtfully paired with your choice of wine, cocktails, or non-alcoholic beverages, the evening unfolds in our Three Sisters flower garden, where guests gather at a long table under glowing string lights. It’s our favorite way to share the spirit—and the bounty—of the farm with you.
What are the drink options? Yes! We offer thoughtfully curated cocktail & beer, wine, and non-alcoholic pairings. For full details, visit the ticket link.
What is the cancellation policy? We kindly ask for any cancellations to be made at least 72 hours in advance.