A Joyful Farm-to-Fork Dinner

Join us at Shipley Farms for a special Joyful Farm-to-Fork Dinner with Chef Matthew Meehan of Summit Plate. Enjoy a seasonal menu featuring Shipley Farms Beef and locally grown produce, thoughtfully prepared and paired with wines from Grandfather Vineyard.

Chef Matthew, a Boone-based private chef, brings his experience creating elevated dining experiences across the High Country to the farm. Together, we’ll celebrate the season through local ingredients and the farming traditions that have shaped Shipley Farms since 1872.

A portion of the evening’s proceeds will benefit Slow Food USA and its mission to champion good, clean, and fair food for all. Come gather around the table for an evening celebrating local food, local farms, and the people behind them.

Summit Plate × Shipley Farms

Farm-to-Fork Dinner — September 26

Welcome Table

Harvest Board
Roasted pumpkin spread, local cheeses, farm apples, seasonal vegetables, pickled onions, black walnuts, sourwood honey, toasted artisan bread

Warm Bone Broth Sip
Rosemary, thyme, roasted garlic, cracked black pepper

First Course

Autumn Farm Salad
Lettuces & watercress, roasted baking pumpkin, crisp apples, pickled red onion, black walnuts, feta
Sourwood honey–apple cider vinaigrette

Main Course

Sous-Vide Shipley Farms Teres Major
Rosemary, thyme & roasted garlic
Red wine jus

Crispy Herb-Roasted Potatoes
Rosemary, thyme, garlic

Fire-Roasted Seasonal Vegetables
Finished with fresh herbs

Dessert

Warm Apple Crisp
Sourwood honey, brown butter oat streusel, warm fall spices
Vanilla bean whipped cream