The Summer Farm Dinner Series takes place on 4 different farms around the valley throughout the Summer, boasting a 5-course menu created by Chef Em Hahn.

See you this Summer !!!

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A Note from Chef Em -

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It’s that time of year, friends—and soon-to-be friends. We’re gearing up for our Summer Farm Dinner Series, and this one is not to be missed.​

We’re bringing back some returning heavy hitters and welcoming a new addition that’s already fueling a wave of inspiration. Today, I watched the birth of what will become part of our featured dinner on September 19th at Border Farm, and it lit a fire in me all over again.

When you call something farm-to-table, ranch-to-table, or seed-to-table, it’s more than a tagline—it’s a commitment. A commitment to the land, to the seasons, and to the hands that raise, grow, and nurture the food we eat. It isn’t always easy. It takes countless hours of planning, deep respect for seasonality, high expectations, bold creativity, and navigating a thousand variables…plus a little bit of “grip it and rip it.”

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Because sometimes that’s what it takes. Roast the whole goat over an open fire and have it ready by 6pm? Let’s go. Bison tripe stew—or sliders on homemade bread—in a field, cooked over flame? Absolutely.

I’ve never considered myself an adrenaline junkie (I’m afraid of heights and snakes) but I’ve never been afraid of what I can handle in a kitchen or out in the field. I’ve executed menus planned months in advance and learned to master the pivot when nature has other ideas.

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Most importantly, I’ve learned patience. Cooking this way means waiting on the season, trusting the process, and accepting that not everything grows, or shows up, the way you expect. That’s part of the magic. It’s also why I feel such deep connection to the farmers and ranchers behind every ingredient. These are people I consider friends, and I carry immense respect for what they do every single day.

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These dinners are my way of sharing that respect, of telling the stories behind the food, honoring the land, and celebrating the craft that continues to shape who I am.

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Always Cooking with Love,

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- Chef Em