Join us for workshops taught by local Chef Tony Phenis of the DORO Restaurant Group and Butcher Howard Shafer as well as an interactive tour of the farm with Rodger andPhillips, ownerd]s. The animals and vegetables used for each class are sourced from Sub-Edge Farm. These workshops are stepping stones for anyone on a mission to reconnect to their sources of nourishment.

Guests will enjoy two farm-to-table meals while attending three separate workshops during the event. They will be introduced to the farm, its practices, and how it is run. Guests will be working hand in hand with the Sub-Edge team as well as Scott Miller to prepare dinner. This interactive event for those interested in farm-to-table includes lunch, dinner, and cocktails.