What started as a small farm and flour mill in the mid-20th century is now a thriving organic-foods and -flour distributor. This summer, the more-than-100-year-old barn will be open for a dinner series.
“We love to share food,” says Terra Ferderber, whose parents still own the farm where she is now the manager of special projects. “It’s our livelihood obviously, but we’ve always found that our favorite social gatherings and some of our best friendships were born over food.”
From June to September, Ferderber will partner with four of the business’ clients to present themed meals. These include: Randita’s (vegan dinner), 412 Food Rescue (charity dinner), Franktuary and Spak Brothers. Wigle Whiskey will provide the cocktails; Narcisi Winery will pour out, of course, the wine; local breweries will feature beer; and even the live music will be locally sourced.
“It’s a pretty rustic setting,” Ferderber says. “The barn that the dinners are in is, I think, 125 years old, but with a little bit of a modern twist, we have solar panels on it now.”
Tables will be communal, and Ferderber says she’s hoping that “people leave with new friends and a deeper respect or understanding of what it takes to get food from a farm onto a dinner plate.”