Meet The Founders
Meet Ron & Carrie and discover how a few chives managed to grow into one of America's most celebrated dining events.
LEARN ABOUT HUMBLE BEGINNINGS
See An Herbfarm Slideshow
A Sample Menu
See sample dishes from our Far Field menu and discover how thematic dinners work.
SAMPLE MENU
Our Food Philosophy
The Herbfarm believes that no dish can be better than its ingredients, and that the best ingredients are usually local.
Roast Spring Squab with Morels and Fiddleheads
Freshness is ephemeral, and geography expresses itself in the taste of the food—sometimes subtly and sometimes profoundly. The foods and wines of our region share a similar motherhood of soil and weather, making for happier culinary marriages than those from dissimilar climates. The Herbfarm believes that chefs who cook with local ingredients—season by season, year after year—develop a more complete understanding of the foods than chefs who do not. This understanding can give rise to greater expressions of the food, its preparation, and enjoyment. The Herbfarm believes that supporting local farmers, foragers, cheesemakers, wineries, and fishermen helps preserve local foods.
