The Farm Table Series concludes with a harvest‑driven dinner featuring Runamok Maple and Vermont Wagyu, set inside the WhistlePig Pavilion, gathered around the hearth.
This October evening embraces the depth and abundance of late‑season Vermont, highlighting producers known for their patience, precision, and respect for craft. Runamok’s thoughtfully produced maple syrups will be woven throughout the menu with restraint and balance, while Vermont Wagyu provides an elegant, richly flavored foundation for the meal.
Hosted indoors around the hearth, the setting reflects the transition into fall—warm, intimate, and grounded in tradition. The menu leans into heartier preparations, longer cooking, and layered flavors, taking cues from the season as the growing year comes to a close.
Guests will gather at a communal table for a multi‑course dinner paired with curated beverages, designed as both a celebration of the harvest and a natural pause before winter. This final Farm Table dinner marks the close of the season with intention, warmth, and a strong sense of place.
