This three-part event begins with a tour of the restaurant’s gardens, pastures, and apiaries led by chef-owner Taylor Hall and farm partners, complete with red wattle pigs, sheep, chickens, and more. Guests will gain knowledge about rotational grazing, sustainable food programs, beekeeping and how all aspects affect the dining experience at Apis followed by a mini farmers’ market and cocktail hour before the six-course dinner.
This three-part event begins with a tour of the restaurant’s gardens, pastures, and apiaries led by chef-owner Taylor Hall and farm partners, complete with red wattle pigs, sheep, chickens, and more. Guests will gain knowledge about rotational grazing, sustainable food programs, beekeeping and how all aspects affect the dining experience at Apis followed by a mini farmers’ market and cocktail hour before the six-course dinner.
This three-part event begins with a tour of the restaurant’s gardens, pastures, and apiaries led by chef-owner Taylor Hall and farm partners, complete with red wattle pigs, sheep, chickens, and more. Guests will gain knowledge about rotational grazing, sustainable food programs, beekeeping and how all aspects affect the dining experience at Apis followed by a mini farmers’ market and cocktail hour before the six-course dinner.
WHEN
WHERE
TICKET INFO
