Vibrant Farms presents:
DINNER AT THE FARM
"an outdoor dining experience"
Sunday, July 16, 2017
4:00pm Farm Tour / 5:00pm Meal
DINNER AT THE FARM
"an outdoor dining experience"
Sunday, July 16, 2017
4:00pm Farm Tour / 5:00pm Meal
CANCELLATION POLICY: Please note that tickets purchased are non-refundable, however they are transferable meaning if you cannot attend you are welcome to pass them onto another guest(s). If Vibrant Farms deems it necessary to cancel the event, full refunds will be provided to all registered attendees. Note: The event will take place rain or shine. A professional event tent with indoor lights will be on site in case of inclement weather.
Note: *$2 membership fee is included in all dinner ticket prices. Your membership includes a subscription to the Vibrant Farms newsletter and special offers to our members only. **catered in event
Note: *$2 membership fee is included in all dinner ticket prices. Your membership includes a subscription to the Vibrant Farms newsletter and special offers to our members only. **catered in event
CHEF ADAM BRENNER
Chef Adam Brenner is classically trained in French cuisine with over 10 years’ experience in 4 star hotels and has 4 years’ experience as Head Chef. He returned to the Kitchener-Waterloo area to work at The Waterlot restaurant in New Hamburg, until its closure in early 2016. Chef Adam currently owns and runs his own catering business, specializing in private in-home dinner parties, weddings and take away menus for special occasions.
Over the years, Chef Adam has worked at the Rocky Mountain Resort in Banff, Alberta, Tait Maison in Shediac, New Brunswick, Bras d’Or Lakes Inn in Cape Breton, Nova Scotia, and Langdon Hall in Cambridge, Ontario.
Always passionate about food and looking for new challenges, Chef Adam began growing vegetables and flowers at his grandparents’ farm near Wellesley, Ontario. His no spray flowers, fresh produce, and the salsas, relishes and pickles he creates continue to be a hit at local farmer’s markets.
He is a graduate of the prestigious Stratford Chef's School and is Red Seal certified.
Over the years, Chef Adam has worked at the Rocky Mountain Resort in Banff, Alberta, Tait Maison in Shediac, New Brunswick, Bras d’Or Lakes Inn in Cape Breton, Nova Scotia, and Langdon Hall in Cambridge, Ontario.
Always passionate about food and looking for new challenges, Chef Adam began growing vegetables and flowers at his grandparents’ farm near Wellesley, Ontario. His no spray flowers, fresh produce, and the salsas, relishes and pickles he creates continue to be a hit at local farmer’s markets.
He is a graduate of the prestigious Stratford Chef's School and is Red Seal certified.
LAURA BAER
one of THE FARMER'S DAUGHTER's, Vibrant Farms
Laura Baer grew up on the organic farm and has experienced and seen first hand how healthy and nutrient dense soil leads to nutrient dense plants, animals and humans. She wants to educate and empower others to build a more sustainable and nutrient dense food system and to achieve their own version of optimal health.
Laura studied International Development with a focus in food security & food systems at University of Guelph. She is also a Registered Massage Therapist and completed a trip to India this past year where she completed an intense month-long yoga training program.
Laura believes that health is different for every person and thinks one of the biggest factors in attaining optimal health is creating an educated consumer society so we can shift the way food is produced, processed and transported to a more sustainable and healthier option for the consumer and the farmer. From her experience, the best way to do this is to get the consumer out on the farm… bring people back to the land so we are responsible and engaged in the food we eat!
one of THE FARMER'S DAUGHTER's, Vibrant Farms
Laura Baer grew up on the organic farm and has experienced and seen first hand how healthy and nutrient dense soil leads to nutrient dense plants, animals and humans. She wants to educate and empower others to build a more sustainable and nutrient dense food system and to achieve their own version of optimal health.
Laura studied International Development with a focus in food security & food systems at University of Guelph. She is also a Registered Massage Therapist and completed a trip to India this past year where she completed an intense month-long yoga training program.
Laura believes that health is different for every person and thinks one of the biggest factors in attaining optimal health is creating an educated consumer society so we can shift the way food is produced, processed and transported to a more sustainable and healthier option for the consumer and the farmer. From her experience, the best way to do this is to get the consumer out on the farm… bring people back to the land so we are responsible and engaged in the food we eat!
Photo Gallery from 2016 farm dinners:
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