Join us for workshops taught by local Chef Scott Miller of the DORO Restaurant Group and Butcher Howard Shafer as well as an interactive tour of the farm with Rodger Phillips, owner. The animals and vegetables used for each class are sourced from Sub-Edge Farms. 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 and hand with the Sub-Edge team as well as Scott to prepare dinner. This interactive event for those interested in farm-to-table includes lunch, dinner, and cocktails.