Luciano Taliano and Giorgia Tontodonati of Montaribaldi Vineyards join us from Barbaresco for a four course dinner paired with their wines! Enjoy a menu inspired by northern Italian cuisine and learn about the process behind the five Montaribaldi vintages you'll be tasting. Don't miss this rare opportunity to dine and discuss!

There’s nothing like a summer tomato, and we’re serving them every way imaginable! Meet chefs and farmers from all over the region as we celebrate the most versatile fruit with multiple dishes, drinks, and live music!

Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy a menu of cured delights from Chef James Higgins, the butcher at Grass & Bone!

Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy Korean BBQ curated by Chef Amee of Oyster Club, featuring all manner of things marinated, grilled & fermented!

Tacos, cervezas, margaritas, live music! We’re partying with Mexican street food inspired bites and tequila till the sun goes down! Andale!

Join us on the farm for themed bites & beverages in the garden featuring a menu of raw things by Chef Chris from Engine Room, head of our catering and events team! Enjoy the beauty of food in its most natural form, crudo, tartare, farm vegetable gazpacho and more.

Nothing says summer like a New England clambake, a frosty brew and the ultimate summer classic...JAWS! Chief Brody, Hooper and the salty Captain Quint will fill the big screen in this American movie masterpiece. Join us for a traditional family style lobster bake dinner before the show, or come by after sunset when the movie starts and grab a lobster roll and drinks!

Vegetables can be bred for yield, size, resilience, but not always for flavor. 85th Day Food Community is working with local farms and with Row 7 Seed Company to change that. Row 7 Seed Company, founded by Dan Barber of Blue Hill Farm, Micheal Mazourek, and Matthew Goldfarb, is connecting plant breeders and chegs to develop new seeds and revive old varieties, prioritizing flavorful, nutrient dense plants. Join us for a vegetable forward dinner with drink pairing featuring Row 7 plants grown at Stone Acres Farm.

Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy a taste of summer with Chef Brian of Engine Room! The menu will feature the salt pond seafood bounty that New England is famous for!

Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week, enjoy an exploration of Moroccan cuisine with Chef Jules from Engine Room!

A story you don’t know, food you’ve never tasted, a rare look into the incredible legacy ofDiana Kennedy, a chef regarded as the foremost expert on Mexican cuisine. Renowned chefs joining us from Oaxaca, Texas, New Hampshire, Rhode Island, Connecticut and New York will present a dinner featuring Mexican cuisine, and movie screening of “Nothing Fancy” the Diana Kennedy documentary, with 100% of profits going to Una Mano Para Oaxaca, a non-profit organization that provides relief to those affected by the 2018 earthquake in Oaxaca, Mexico.

Join us on the farm for themed bites & beverages around the fire beast featuring a different chef from our food community each week! This week’s menu will be an exploration of Puerto Rican cuisine from Oyster Club Chef Renee Touponce!

Wild yeast, decades of age, barrels from around the world, Ordinem Ecentrici Coctores (OEC) brewing is crafting beer like no other brewery in the world! Join us for a ten course tasting menu paired with OEC's complex concoctions.

Join us for a multi course dinner and drink pairing with Bren Smith, former commercial fisherman turned author who pioneered the development of restorative 3D ocean farming.

Katzie Guy-Hamilton, author of Clean Enough, is a pastry chef, writer, and Director of the food and beverage program at Equinox Fitness. Her culinary philosophy is to keep food simple and clean and always "leave room for dessert". Having competed on Top Chef: Just Desserts, and certified health coach, Katzie is dedicated to inspiring others to embrace food as a means to thrive. In collaboration with the talented chefs at 85th Day Restaurant Group and inspired by Katzie's recent cookbook 'Clean Enough: Get Back to Basics and Leave Room for Dessert,' you will enjoy multiple small bite delicacies, a masterful dessert and a selection of drink pairings. 

Join us for a feast celebrating the wild! Marie Viljoen is a writer, cook, kitchen gardener and New York City forager who is coming to Stone Acres Farm to co-host a dinner inspired by her book "Forage, Harvest, Feast." Cooking alongside Marie will be our chef James Wayman, avid forager who passionately studies wild plants and edibles. Enjoy multiple dishes and cocktail pairing around the Fire Beast, our outdoor hearth and grill, and go home with a copy of Marie's book, "Forage, Harvest, Feast."

Join us at the historic Stone Acres Farm Manor House for Easter brunch and an Easter egg hunt! Following a classic brunch catered by our culinary team, enjoy tea & cookies in the formal gardens while the kiddos hunt for easter eggs! Specialty cocktails and drinks available a la carte.

Join us as we celebrate and learn from remarkable women who are growing and producing food in our region. Enjoy a farm-inspired cocktail and sample tastes from the land and the sea from women growers and chefs. Rachel Black, Professor of Anthropology at Connecticut College, will moderate a conversation with chefs and farmers as they talk about their inspiration and the future of women in the field.

Let’s take a moment, step back and honor the integral and remarkable role women play in what we do and how we do it. Please join us in celebrating the talented women in our restaurant family and the farmers, fisherwomen and artisans in our food community. We’re offering five courses with drink pairings furnished by our dynamic team of women chefs, mixologists, and service team.

East Coast meets West Coast at Stone Acres Farm this winter for a collaboration dinner with two incredible chefs, James Wayman and Maria Sinskey! We're thrilled to collaborate with Chef Maria Sinskey of Robert Sinskey Vineyards at the farm for a second time, featuring a five course menu paired with Robert Sinskey Vineyard wines.

Join us for our most beloved annual tradition, a holiday feast with dear friend, Connecticut resident, and national treasure, Jacques Pepin at Stone Acres Farm!

Koji is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so delicious. Mechanical engineer and koji enthusiast Rich Shih joins chef James Wayman for a dinner exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love.

OYSTERS OF ALL KINDS, LIVE BLUEGRASS, AND OPEN BAR! Chilly days and chilly coastal waters = perfect plump New England oysters, and this is a farm party to celebrate them in all their briny glory. We'll roast them, stew them, and eat them raw. Join us for an unfussy afternoon of food, open bar, live bluegrass music and the aggressive consumption of our favorite bivalve in its many forms, prepared by chefs James Wayman, Diego Moya, and Matt Wick!

Chef Dan Sabia joins Chef James Wayman for a three course exploration of wood fire cooking, featuring the late summer bounty fresh from the farm with drink pairings.

Explore the different sizes, shapes, and preparations of heirloom tomatoes. We’ll eat them raw, cooked, cured and alongside beautiful veggies, meat and fish.

Join us for another spectacular supper on the farm with James Wayman and Jake Rojas of Tallulah's Taqueria in Providence! Enjoy a casual evening around the open fire grill, nibbling on three courses of Mexican inspired dishes and libations to match. Look forward to margaritas, mezcal, cervezas, farm to table meats and farm veggies, freshly made tortillas, authentic sauces, and more. Get fired up and fiesta with us under the summer stars!

Stir it up with Chef James Wayman and the Oyster Club mixology team! Enjoy multiple courses of farm based summer cocktails in the historic gardens at Stone Acres Farm!S

In conjunction with our friends at the Mystic Seaport, Oyster Club and Stone Acres Farm will host a Viking Fire Dinner to kick off the Viking Days celebration at the Mystic Seaport on June 16/17. The Friday night dinner will be traditional Viking food, all cooked outside over open wood fire, and paired with tasty drinks. Guests will enjoy multiple courses, while a traditional Viking story teller regales us under the Stonington stars.