Field to Feast Luncheons at Avondale
17 Sep-26 Nov 2017
The Field to Feast begins with a tour of the property by farm-chic tractor-trailer as Grieve, an entertaining raconteur, unpacks the biodynamic principles underpinning the growth of Avondale since the family became custodians of the land in 1996.
What To Expect
The interplay of farm, food and wine throughout Field to Feast forms part of an ongoing collaboration between Avondale and FABER, as biodynamic produce from the land is reimagined in Chef Eric Bulpitt’s kitchen.
Whether it’s touring the farm’s biodynamic vegetable gardens or admiring the quirky Egg-mobile that supplies the kitchen with pasture-reared eggs, Bulpitt will look to spark a conversation with guests around how hyper-local sustainably-sourced produce informs and defines the menu at FABER.
After the tour, guests will be welcomed back at FABER with a glass of Avondale’s award-winning Armilla Méthode Cap Classique before settling in for Field to Feast which is a leisurely farm feast.
Things to Know
Seats for each Field to Feast are limited, and advance reservations highly recommended. Luncheons are held between 11am and 3pm, the guided farm tour takes place prior to the three-course feast.
Your ticket includes the three-course feast lunch, and three glasses of wine, spring water from the farm and restaurant gratuity.