As winter fades, the farm begins to show signs of life with the first tender greens and vibrant shoots of spring. This dinner highlights the earliest flavors of the season – crisp baby root vegetables, sweet lettuces, peppery arugula and delicate herbs. After a season of hearty, warming foods, these fresh ingredients bring a welcome lightness and a renewed energy to the table. It’s a celebration of new beginnings, enjoyed among friends, under the open sky.

A favorite on the farm, garlic’s versatility is unrivaled, and its seasonal presence is constant and consistent throughout all of the growing year. It is a truly remarkable year-round companion of the farmer – planted by the clove in the fall, harvested for green garlic in the spring, scapes in the early summer and, finally, the entire bulb in the late summer. For this dining experience, we will delight in as many seasons of garlic as we are able with scapes, uncured raw green garlic, cured and stored garlic and fermented garlic.

The star of the growing season, we wait all season to bless our plates with this fruit. In Utah, tomatoes are a short-lived luxury due to our short and cold growing season. For this dinner, we will visit the tomatoes from the Gracie’s Farm Hoop House where these fruits thrive throughout the summer months. We will eat tomatoes straight from the vine and taste the complexities and differences between the heirloom varieties grown and harvested right there.

Our final dinner of the season, this dinner allows farmers and guests to sit together and toast the season's successes. For the farmers, it is a chance to honor the land on which they work, and to highlight the connection between farmer and chef with the art they create with the food we pull from the ground.