It’s not every day the average person gets to tour a farm and see where food really comes from so that’s where we can help.
When you come for a tour of Farm One Forty you’ll be greeted with a feature handcrafted cocktail and appetizers will await you upon your arrival. After everyone has settled in, farmers Arlie and/or Brett 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, see our chickens, sheep, pigs, cows, dogs, farm cats and honey bees, ask us any questions you have about food production and more!
We can’t say for sure what’s on the menu because it will depend on what is available in the garden and cellar at that time. What we can tell you is that with chef Scott Dicks doing the cooking, it will be delicious, it will be super fresh and it will be memorable! Menu boards from previous dinners are shown in the photos to give you an idea of what to expect. After supper and of course dessert, we will have a bonfire and some musical entertainment so bring a warm sweater! Your ticket includes a feature cocktail and a glass of bubbles. Additional beverages can be purchased.
$120 per person
Saturday, August 17 from 4:30-10:00pm
We also book private events for a minimum of 10 guests or a minimum spend of $1500 between June 1 – September 15. For more details please email firstname.lastname@example.org
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….
You’re looking at a product line in evolution here: while we still offer the popular, wide-breasted mainstream Cornish chickens, we have added a select line of birds better suited to the hardy, natural, pasture-roaming poultry lifestyle we offer here. While these new “grazing” birds take a bit longer to grow, they’ll run toward natural chicken forage of plants and bugs, yielding more flavorful, nutrient-dense meat that simply does not compare with the store-bought alternatives. Expect more dark meat, slightly more thigh and smaller breast. You’ll discover what “tastes like chicken” really means – it’s more than the vanilla of meats!The final price will be based on actual weight$6.40/ lb (Average size is 4-7 lbs)A deposit of $50 reserves five birds for you!
NOTE: OUR CHICKENS ARE A VERY SEASONAL PRODUCT AND ARE READY IN SEPTEMBER UNTIL SUPPLIES LAST! Paying in full or a deposit any other time of the year (highly recommended because they sell out fast) guarantees availability when they are ready.
Whether you’re serving up full-featured breakfasts or a dinner for 2 or 20, you’re sure to find all you could desire here: a few roasts or hams, pork chops, side ribs, and optional bacon & sausage - approximately 50 lbs of meat in total. It’s all gluten free and flavorful, from pigs who ran, wallowed, and enjoyed their lives!
Pork is processed, delivered and/or ready for pickup October through to the beginning of November.
Make your selection of cuts below….
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.