Join Us At The Farm
About the FARM to FORK Dinner Series
Memorable wood fired farm-to-fork culinary experiences in the Fields and the Farmhouse
In October & November, join us for our very limited special culinary events. Our Farm-to-Fork series includes fresh ingredients from our farm and our awesome local farm producers, wood fired cooking, music and vibrant conversation.
SUMMER 2024
JULY 27th - 5:30pm: No Tickets Available
AUGUST 3rd - 5:30pm: Chef Steven Cuneo, Expert Wine Sommelier Jay Whiteley. Sold Out
AUGUST 17th - 5:30pm: Chef Matt Basile, Expert Wine Sommelier Jay Whiteley. Sold Out
FALL 2024
OCTOBER 5th - 5:30pm: Chef Steven Cuneo, Expert Wine Sommelier Jay Whiteley. Sold Out
NOVEMBER 16th - 5:30pm: Chef Steven Cuneo, Winemaker Keith Tyer, Closson Chase Vineyards. View Menu
Our Farm to Fork Supper Club starts at the fire pit overlooking the farm and fields with a welcome drink and appetizer. The wood fired oven, asados, and smokers will all be ablaze with the succulent smells of the evening’s dinner sourced from our own and local farms. The evening will progress with a six course gourmet dinner, vibrant conversation and the camaraderie of fellow guests and friends under vintage chandeliers and vaulted ceilings. Truly a wonderful evening of celebrating great food with great people!
Each dinner will showcase a variety of farm raised products enhanced with diverse ethnic cooking techniques and flavours. Chef Steven Cuneo will guide you through an incredibly delicious local menu much of which he himself planted, nurtured, foraged and harvested.
In August Oliver Farms welcomed an amazing guest, Chef Matt Basile, who cooked, smoked, sizzled and delighted while demonstrating his very own invention the Alchemy Grill. We will host other incredible guest chefs and collaborations in upcoming events Stay tuned!
RESERVE BELOW!
Come join us!
Our FARM to FORK Supper Club Events
Its our pleasure to host you for an evening at the farm. Check above for our scheduled summer event dates and check here for availabilities on those dates. You can expect our dinners to run about 3/3.5 hrs and each event is limited to an intimate group of 20.
In order to provide our guests with a curated experience from start to finish, a la carte menu options are not available. Given our limited team size and extensive prep required for our multi course meals we unfortunately are not able to accommodate dietary restrictions for celiac, vegetarian, vegan or dairy free. Should you or your guests have any severe dietary restrictions, kindly email markoliverto@gmail.com.
YOUR EVENT at Oliver Farms
Please click CONTACT US to inquire about booking the farm for your own event, fundraiser, team meeting, or special occasion. We cater to small groups and we have our own in-house chef and very talented partners in the region who can provide any catering requirements you wish. We have accommodation information available on request.
We raise heritage breed pigs and lambs which are a showstopping center piece for a group barbecue. We have complete menus to accompany our whole animal lamb and pig roasts which are perfect for groups of 25-50. There’s something magical about a day at the farm roasting a whole farm raised animal over wood fires and celebrating the bounty this region has to offer. Check today for availabilities!
Reserve Now:
FARM to FORK Menus
August 17th, 2024
Chef Matt Basile,
Expert Wine Sommelier Jay Whiteley
October 5th, 2024
Chef Steven Cuneo,
Expert Wine Sommelier Jay Whiteley
November 16th, 2024
Chef Steven Cuneo,
Expert Wine Maker Keith Tyer, Closson Chase Vineyards
