Heirloom Botanical Adventure Dinner
Sat, Aug 1, 2026
Wilson Farm, Greensboro
We brought our long table to the rows of wild oats and echinacea at Wilson Farm in the Northeast Kingdom. Flowers and herbs grown right on Wilson Farm will wove through our abundant feast, cooked over an open flame. Farm-fresh, herb-infused cocktails and wine were perfectly paired with each course. Bonus, guests went home with their own apothecary treat, made with ingredients grown in the Vermont fields of Wilson Farm.
Welcome Snack
Peach Jam Tartlet, Whipped Herb Ricotta, Cucumber Ribbons, Fresh Calendula Veg
Garden Herb Mojito
White Rum, Cucumber, Snap Pea, Fresh Herbs, Elderflower, Lime, Soda
Alcohol-Free Garden Herb No-Jito, Cucumber, Snap Pea, Fresh Herbs, Chamomile, Citrus, Soda
High Summer Hummus
Creamy Chickpea Hummus, Charred Cherry Tomato + Zucchini, Shaved Radish, Pickled Onion, Ginger Honey Tahini, Grilled Pita Vegan
2023 Bodrog Borműhely Dry Tokaj, Hungary
Alcohol-Free Bellini, Peach Pureé, Lemon, N/A Sparkling Wine
Main Course
Herb + Yogurt Marinated Chicken Quarters, Lemon + EVOO, Sweet Corn Succotash DF/GF
Fennel Salad, Fresh Citrus + Mint, Summer Lettuces, Lemon Balm Vinaigrette Vegan/GF
Marinated Tomatoes + Plums, Elderberry, Basil + Mint, Crispy Alliums Vegan/GF
2025 Château Gassier Esprit Gassier Rosé, Provence, France
Alcohol-Free Hibiscus Cooler, Figlia Aperitif, Pineapple, Hibiscus, Rose, Lychee, Lime, Rose-Salt
Something Sweet
Blackberry + Peach Brown Betty, Caramelized Brioche, Wilson’s Basil Peach Ice Cream Veg
Ginger Julep
Bourbon, Fresh Ginger, Mint, Lemon, Crushed Ice
Alcohol-Free Ginger Julep, N/A Amaro Lucano, Fresh Ginger, Mint, Lemon, Crushed Ice
Producers + Partners
Wilson Farm / host venue
Sas Stewart / host
Chef Eric Hodet / chef
Lauren Hayes / dir. of beverage and operations
Chadwick Estey / photographer
