Elawa Farm will host Elawa in Bloom, a May Farm Dinner celebrating the seasonal transition as the land awakens in early spring. Held in the historic Hay Barn, the intimate evening highlights early spring greens, tender herbs, young roots and the first berries of the season, reflecting a landscape just beginning to flourish.

The experience is guided by Farm Director Sam Cline, Executive Chef Lee Kuebler and Sommelier Tim Clark, who will share insights throughout the evening on how food moves from field to plate. Educational moments are woven into the dinner, emphasizing stewardship, seasonality and the connection between agriculture and cuisine.

The multi-course menu features:

• First course: Chilled spring pea velouté with mint oil, crème fraîche, lemon zest and sourdough crumb
• Second course: Local mushroom vol-au-vent with herb cream and pea shoots
• Third course: Charred asparagus with ramp ranch, frisée and herb salad
• Fourth course: Herb-roasted brick chicken with braised spring leeks, fingerling potatoes, roasted radishes and pan jus
• Fifth course: Poached local rhubarb with vanilla custard

Proceeds from the Farm Dinner Series support the mission of the Elawa Farm Foundation to grow fresh food, expand educational programming and strengthen the local community. Gratuity is not included.

To ensure seating together, tickets should be reserved under one name, as separate reservations may be seated separately.

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