For more information
call (320) 493-0416
or email.
For Farm Dinners
call (320) 236-7894

2018 Farm Dinners
presented by

Cottage Gourmets and
Fairhaven Farm


General Information

For all dinners but one, appetizers are served at 6:30 and dinner at 7. The exception is the Wine Dinner that begins with appetizers in the garden at 6 with dinner following at 7.

Reservations are required. Call 320-236-7894 by the end of business on the Thursday before the dinner for both reservations and cancellations.

While we request that you pay by cash or check on the night of the dinner, we will ask for Visa or MasterCard information when you make your reservation. Nothing will be charged to your card unless you do not attend and have not given us prior notice.

Dress is casual. Let the weather be your guide.

A vegetarian option is always available. Please call during the week before a dinner to learn what we will be serving.



Beer and Food Pairing
Saturday, June 9

Annandale’s Spilled Grain Brewery will pair each course with one of their beers and will be on hand to talk about the beers and the pairings.

Appetizer Course
Cheddar cheese strudel with bacon jam

Salad Course
Avocado salad with smoked tomatoes and ranch dressing

Beer corn bread with Fairhaven Farm’s Jars of Summer jam

Main Course
Peach barbecued chicken

Mashed potato salad

Dessert Course
Summer cheesecake with a pretzel crust

The dinner will be served family style. With each course, each guest will be served about three ounces of a paired beer.
(If you want additional beverages, please bring them with you.)


Pizza Farm
Friday, July 6

We provide an all-you can eat pizza buffet, an Italian salad, and
S’mores bars. You bring your own plates, glasses, utensils, and beverages.


Midsummer Dinner
Saturday, July 21

Spicy sausage kale dolmades with pear pepper relish

Shrimp and grits with bacon and cheese

Watermelon steak salad

Vietnamese iced coffee and dark chocolate cookies

Dinner in the Garden
Saturday, August 11

Corn cakes with roasted tomato and avocado salsa

Smoked beef brisket with white barbecue sauce

Roasted three-tone potato salad with nasturtiums
Mixed greens salad with tomato vinaigrette
Olive bread
Whole grain sourdough bread

Chocolate orange beet cake

Four-Course Wine Dinner
Saturday, September 8

Appetizers in the Garden
Crab and corn salsa with chips

Apple blue cheese spread and French bread
Shredded Italian beef on mini buns
Garlic and mushroom queso fundido with chips

Salad Course
Roasted carrot and pearl onion salad with green goddess dressing

Rosemary flatbread

Main Course
Pork confit on sweet potato puree and wilted greens

Pavlova with tart apples and salted caramel sauce

The salad, main, and dessert courses will be served family style. With each course, each guest will be served about three ounces of a paired wine.
(If you want additional beverages, please bring them with you.)


Harvest Dinner
Saturday, October 13

Obatzda (cheese and butter spread) with rye crostini


Caramelized onions and bratwurst
Red potatoes with butter and parsley
Red cabbage with lemon
Beet salad
Pretzel bread

Apple pie tasting

You will sample several pies made with different apples and then vote for your favorite pie!