Catered by chef Scott Dicks, sponsored by The Hollows, the Farm-to-Table dinner is our annual, signature event, hosted at our Farm.
If you’ve already tried our pork and lamb at The Hollows, why not follow those ingredients to the source and come out to our annual farm to table dinner! You’ll be greeted with a cocktail and appetizers will await you upon your arrival. After everyone has settled in, Arlie will take you for a tour of the farm. You can stroll out to the pasture and visit the animals and on the way back we will walk though the gardens where most of the ingredients that you will eat for supper were grown and harvested. You will have a chance to learn about our story, ask us any questions, meet tons of like-minded people in your community, see our chickens, sheep, pigs, cows, dogs, farm cats, and more!
We can’t say for sure what’s on the menu because it will depend on what is ready in the garden at that time. What we can tell you is that it will be delicious, it will be super fresh and it will be memorable! Last year’s menu board is shown in the photos. After supper and of course dessert, we will have a bonfire and some musical entertainment so bring a warm sweater if you plan to stick around! Your ticket includes a feature cocktail and there will be complimentary wine on the table. Additional beverages can be purchased if you like.
4:00 PM – Enjoy cocktails and appetizers while meeting new friends!
4:30 PM – Farm Tour! See your food in action, learn how we holistically manage our livestock and garden veggies.
6:00 PM – Indulge in an extraordinary meal prepared by chef Scott Dicks using our fresh abundance.
7:00 PM – Cozy up by the bonfire and tap your toes to the music of Aryn El Hefe.
When purchasing this item through the website – be sure to select one of the free shipping/delivery options, as shipping is not applicable. Your name(s) will simply be entered into a guest list and you will check in upon arrival.
Filet mignon, teriyaki roast, or classic burgers? Imagine months of your favorite dishes - and new discoveries! - from an eighth or a quarter-beef: steaks, roasts, ribs, rounds, and ground. You’ll get roughly 50 pounds (for an 1/8th) or 100 pounds (for a 1/4) of meat in a wide variety of cuts, outlined in the tables below. In our variety packs we make all of the cutting and wrapping decisions so that you don't have to, but if you want something specific, see "how do I customize my order" in the FAQ section.
Beef is processed in November and ready for pick-up / delivery in December.
What better way is there to get into the Christmas spirit than with horse drawn sleigh rides, hot cocoa and a warm fire? We want to spread the cheer so we are inviting you out to the farm to make some memories. The store will be open so you can grab a few Christmas gifts for those hard to buy folks in your life and there will be some sausage sampling going on so you can try before you buy!
Grab a friend and come on out for some fresh air.
Saturday Dec 16th from 1:00-3:00
This is the popular, wide-breasted mainstream chicken of North-America. These birds have been bred and adapted to grow fast and produce beautiful, tender, white meat. The reason our chicken is different is because instead of raising them in a barn with limited space and disease potential, our birds are raised on pasture where they can bask in the sun, soaking up vitamin D, peck at the ground, eat bugs and grass and take dust baths. This production model also allows us to skip out on antibiotic use. The result is, rich flavor and a nutritional profile that simply does not compare with store-bought alternatives.
As Micheal Pollan says, “When chickens get to live like chickens, they’ll taste like chickens too."
The final price will be based on actual weight$4.75/lb (Average size is 4-7lbs)A deposit of $50 reserves five birds for you!
What’s the latest trend in Saskatoon restaurants? You’re looking at it: our tender, flavorful cuts of lamb – your choice of chops or rack, shoulder, leg roast, shanks, stewing chunks, and ground. You’ll get the equivalent of a full side (roughly 25 lbs), ready for your classic, ethnic or avant-garde treatment. For detailed information on what's included, see the tables below.
Lamb is processed in November and available for pickup or delivery late November through to December.
Make your selection of cuts below….