Hurd Orchards
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 Orchard Luncheons

Listed below are the descriptions of our programs we have hosted at Hurd Orchards. Over the years we have hosted so many delightful luncheons, tastings, floral workshops, children’s programs and teas. Enjoy reading through the dazzling array of ideas listed below. Please remember that the programs listed below are samples of the types of programs that we host.
This is not our actual calendar of events for 2018.

Find the 2018 Calendar of Events here >

Reservations are required for all of our programs and
may be made by calling our market at 585-638-8838. 

Reservations for our programs are pre-paid and non-refundable.

* Please refer to our 2018 Calendar for dates and times of currently scheduled events *

Orchards in Bloom - Lilacs and Appleblossoms Luncheon
Springtime is ethereal on a fruit farm. Drifts of pale pink and snowy white blossoms line orchard lanes, purple lilacs along the farmyard or in a pretty vase all paint pictures for us more elegant than any human hands could ever create. In the orchard we catch our breath with the realization that each bloom has the potential to become fruit. All hope hangs on the fragile beauty of a gossamer flower.

    Linger After Lunch - Cutting and Keeping Lilacs - Learn our secrets for how to make those
    lovely stems last!

Cobblestone Luncheon
Our gorgeous stretch of Ridge Rd, pebbled and sandy and perfect for fruit trees, is home to the most impressive collection of cobblestone homes. Their history is tilled from our soil and our heritage, and their presence fills our landscape with grace and grandeur. This luncheon will feature delicious recipes from the cobblestone era. In addition it will be our privilege to enjoy a brief presentation on cobblestone architecture by Historian Bill Lattin. At the close of the lunch the Cobblestone Museum Complex in Childs, N.Y. will host a complimentary tour, and Bill Lattin will open his extraordinary cobblestone home for viewing. A donation of $5.00 per attendee will be made by Hurd Orchards to the Cobblestone Museum.

Alpine Lunch on the Terrace
Though it is still cool the cobalt-blue sky and bright sunny days tell you winter’s chill has finally passed. After a brick morning walk discovering the signs of spring we treat you to a chalet lunch featuring dishes to satisfy a hearty appetite with influences of northern Italian, Swiss, German and French cuisines. Imagine Raclette, traditional Fondue, Rosti, and delicious German desserts.

The Victorian Table Luncheon
The elegance and formality of the Victorian era reflected in table settings and a multi-course menu with authentic recipes from the mid 1800’s. Our best china, crystal and silver trays will help convey the customs and specialness of these meals. The prosperity of our local area in the late 19th century was proudly displayed in the beautiful architecture and style of local homes. Enjoy an after lunch tour of a town and country Victorian home - the Morgan Manning house and the White Farm both in Brockport NY.

Now is the Month of Maying: The Maypole Luncheon
May is a month of hope and optimism. Everything is possible in May — of course all of those beautiful blossoms - pink and white - will bear fruit! The buzzin’ of the bees brings magic to the trees, one of the humbling mysteries we as growers witness every day. As dad, Leland Hurd, used to say ‘you can’t be an atheist and be a farmer’. Every culture through every era has cel-ebrated the arrival of spring in festal decorations, in symbols and traditions. Enjoy our traditional maypole - with ribbons streaming in the spring breeze and flowers dancing, and our hope-filled and lyric May luncheon menu.

    Linger After Lunch - ‘ Tis the season for summer weddings , graduations and proms …
    watch while we demonstrate how to make and easy wrist corsage or boutonniere or see a
    flower crown take shape or even the making of the maypole!

Gourmet Spring Garden Luncheon
On elegant tables framed by our beautiful herb gardens, we will serve our gourmet spring menu. While the strains of music float along a spring breeze and flowers nod along the lavender paths, our servers will greet you with garden recipes that we have been practicing and perfecting. Enjoy this special moment in time on our farm. With harpist Grace Wong.

The Heritage Farm in Spring:
The Magic of Rhubarb, Amazing Asparagus and Elusive Wild Greens and Watercress
This is our springtime lunch as farmers. Long ago the country old timers called rhubarb ‘pie plant’ and the earliest green tips ‘spring tonics’. These tastes are age old and imbedded in our culture and in our menus. They let us know that spring has arrived and they are as remarkably delicious as anything we can think of. This lunch is for those who love the allure of forgotten ingredients and authentic regional cookery. At the outset enjoy a scrumptious salad of a gourmet selection of wild greens foraged from the farm and, after many succulent tastes, be inspired with our surprising ‘pie plant’ desserts, including rhubarb custard cake and rhubarb lemon buttermilk cake as well as good old fashioned rhubarb pie - and a bit of fancy rhubarb trifle.

The Early American Garden
Images of neatly lined borders of vegetables and flowers. The practical harvest of dill and parsley ready for the pickle jar. Pathways lined with coral colored roses leading only to the meadow beyond. Lavender for fragrance, pot marigolds and nasturtiums for salads, savories summer and winter - all manner of practical plants for household use. There is a calm in this garden as it’s age
old tenets of design and everyday importance are tasted in soups and stews and felt in the impressions of the ages. Enjoy our delicious early American recipes and a garden walk afterward.

    Linger After Lunch - with a tour of our country garden - beds filled with pansies and herbs
    ready to burst with flavor and color to add to our programs throughout the year.

* Please refer to our 2018 Calendar for dates and times of currently scheduled events *

The Summer Cottage
The porch is swept, the air is fresh and balmy, and the wicker furniture and oil lamps are readied. Buttercups and daisies bloom in the meadow. Fruits are on the cusp of ripening on every bough. A breeze blows gently through the screens. The bicycle, the baseball, the beach towel and the berry pail all stand waiting. A plump round jar of homemade blackberry preserves is on the table, and it is time for summer pies and summer salads. Enjoy a luncheon filled with our Hurd Orchard’s summer style and browse our newly unfurled French and American cottage collection.

    Linger After Lunch - The Mason Jar Bouquet. Whitewashed and simple watch us
    demonstrate simple country cottage jar bouquets - our expertise!

Buttermilk and Buttercups
In early summer buttercups carpet the orchard floor. Their washes of yellow nod in the breeze and their simplicity reminds us of an older time. Buttermilk is a homespun ingredient not just for pancakes and biscuits! We love to use a buttermilk soak to tenderize chicken, to add tang and texture to salad dressings and spreads and to impart a rich creaminess to our fruit and buttermilk tarts. Buttermilk brined chicken, preserve and buttermilk dressing, rhubarb lemon buttermilk cake… Join us for this luncheon of old fashioned goodness.

Lovely Lemon Luncheon
Once when I was a girl and living in Toronto, Canada, the Queen of England came to town. While she passed by in a stately parade an elegant elderly spectator was overheard to remark: ‘Oh doesn’t the Queen look Lovely in Lemon!’. Since that charming day ‘lemon’ has had a special place in our homes. Even more wonderful - lemon tastes fantastic with all of our fruits! This luncheon, served amid the appropriately soft and melodious strains of the harp, is a formal springtime repast with lemon embroidered both subtly and boldly throughout the fresh garden tastes. With harpist Grace Wong.

Poppies and Popovers Luncheon
By early June the magic of poppies spreads across our flower fields. Suddenly bursting in shades of carmine and coral, crisp white and true orange, poppies of every variety sweep early summer with energy and radiance. This happy luncheon will also feature fresh-from-the-oven popovers served with warm preserves from the kettle.

Strawberry Shortcake Luncheon
Big bowls of strawberries with whipped cream and hot, freshly made biscuits... pitchers of daisies on farm tables nestled between summer salads and fresh breads with herb butters and jams.

Strawberries and Chocolate Luncheon
This lovable duet has maximum flavor when good chocolate is paired with our luscious just-picked strawberries. On the stem and dipped in a river of chocolate, folded into a chocolate-almond muffin, finding its way atop a walnut crusted chocolate tart, or chocolate tiramisu… let us inspire your valentine’s menu!

Peonies and Old Roses Luncheon
Soft and the palest pink peonies have bloomed in the June gardens of the country for centuries. The elegant peony gives us a sense of suspended time. A June rose is a bit of annual paradise. Nothing parallels this moment of summer. Enjoy this luncheon, with wreath rings of blush and sherbet twined about the punch bowl, and a menu of equal delicacy. Drop back in time.

    Linger After Lunch - The Handheld Peony Bouquet. Watch us make our famous handheld
    bouquets - and maybe even buy one to take home!

British High Tea
Years ago we took a family trip to England. At the Ullswater Grange in the Lake Country we were served scones piled with clotted cream and freshly made strawberry preserves, after a repast of tea sandwiches. In that moment we understood the calm, the elegance and the spirit of a high tea in the British Isles. Please join us for this delightful June high tea, complete with starched tablecloths, pretty tea pots, tea sandwiches and sweets.

Monet's Garden Luncheon
Imagine enjoying a lovely French luncheon in the gardens at Giverny - or Hurd Orchards! A Monet moment with a view of our lush countryside in bloom. Today’s canvass is painted with the flavors of France; ‘confiture du jour’ right out of our kettle, handmade breads, coq au vin, or eclairs filled with fruit and creme patisserie…

* Please refer to our 2018 Calendar for dates and times of currently scheduled events *

Blueberries Up, Blueberries Down!
... delicious blueberries all around!
Blueberry soup or blueberry catsup,
Blueberry muffins and blueberry pie,
Blueberry bouquets and blueberry baskets,
Blueberry jam under blueberry sky!

Blueberry Buckle Luncheon 
Enjoy Luella Machamer’s famous blueberry buckle topped with whipped cream. In 2011 we planted five acres of blueberries in addition to our five acres of mature berries planted years earlier. These babies have now grown and tempt us with several varieties, several new flavors, and several opportunities to experiment with new recipes. Come enjoy the fruits of our labor!

Cherries Jubilee Luncheon
Fat Black Tartarian cherries. Elegant Emperor Francis - huge cream and pink cheeked cherries - spectacular crimson red Cavalier and lemon yellow ‘golds’ will be featured as garnishes on salads as luscious appetizers and perhaps dipped in chocolate. And nothing is more American than Montmorency cherry pie. Come satisfy your cherry craving. The health benefits are fantastic, but the flavor is unforgettable.

Royal Red Raspberry Luncheon
Today we will feature the exquisite flavors and bright colors of raspberries. Just imagine raspberry chicken - raspberry maple vinaigrette on sparkling garden salad - amazing raspberry jam - and perhaps raspberry Pavlova. You will long remember these wonderful tastes, and the elegance of the occasion.

Black Raspberry Luncheon
Marching along towards the canal are dozens of rows of tall wooden posts laced together with silver wire supporting strong, healthy canes.  These are our prized black raspberry bushes - old fashioned Bristols, Jewels and the new Mac Blacks.  We have learned the secrets of ideal growing resulting in big black raspberries.  From white blossoms opening like stars in May to shiny fat berries in July we tend the soil with food and water and espalier the fronds to trellis and prune and shape to encourage sunlight on every node -  and by mid July the breathtaking vista becomes tantalizing tasting opportunity. 
     We pick in half pints and pack in trays and load our berries in our vans for delivery far and wide.  Can you imagine the aroma in our jam kitchen - and the wonderful moment when we flock around our jam maker who holds a dozen silver spoons and a tasting jar of the food for the gods? Translate that treat to your homes for the holiday feasts.  Extraordinary and soul satisfying.

Festivals and Fairs in the Country 
There is something magical about the perfect summer evening at the County Fair. Farm festivals evoke a special spirit of life in America. Come explore the show - blue ribbon fruits and flowers as well as handmade breads and prize winning preserves. Find yourself in awe as you judge a four layer fudge cake with creamed cheese icing, or a rich fruit crisp served with whipped cream. Let us surprise you with our gourmet take on playful dishes from easy going times.

Fancy Fruits and All That Jazz
Snap your fingers and tap your toes as July’s charm is captured in music and recipe. July dazzles us with fruits in abundance. Cherries sweet and tart dance on the July breeze. Giggling blueberries tumble out of overfull berry pails. Red and black raspberries peek cheerily between the crusts of colorful tarts, and the warm flavor of summer apples and sunny apricots makes the menu merry. What fun! This luncheon gives us a chance to call forth our recipes with zip and flair - appetizers passed and the dessert table full as the strains ofswing surround us.

* Please refer to our 2018 Calendar for dates and times of currently scheduled events *

Sunflower Luncheon
Big splashes of yellows, oranges, golds and burnished chocolate make a striking backdrop for the delectable tastes of August. Our glowing harvests, from garden and orchard will make this luncheon a delight.

The Italian Kitchen Garden
Situated close to the house L’Otro is a source of culinary and visual inspiration for Italy’s home kitchens.  Peppers, tomatoes, onions, garlic and herbs picked at the height of the summer season express the sunny and vivid character of this cuisine.  Similarly, we choose our own garden plantings to provide the robust yet refined flavors created in our kitchen.  We grow several varieties of basil, oregano, parsley, chives and lettuces which are the backbone of our pesto, vinaigrettes, salads and sauces.  Celebrating the seasonal abundance of midsummer in Western New York we pick the ripest, prettiest and most flavorful fruits and vegetables to prepare uncomplicated dishes that let the fresh flavor speak for itself… with a delightful Italian accent!

Crepes Sweet and Savory
Delicate, elegant thin pancakes provide the perfect vehicle for a range of fillings. Wrapped, rolled, folded or stacked each course tempts you with eye catching shapes and promises a vari-ety of crepe batters to compliment and enhance all that is within. Herbed crepes with chicken a la King, or cornmeal and chili crepes with salsa, or poppy seed crepes with lemon cream and berries, or chocolate crepes…

Blackberry Cobbler
Cobbler. A golden crust dappled with crumbly sugar tops the warm sweet blackberries within. Standing in the blackberry field as the evening sun slants on a late August day fills the soul with the knowledge that there indeed exists an elegance. Jewel-like sparkling berries hang pendant in inky-black clusters framed in a setting of the mahogany red berries to come cloaked with fat green leaves. Neither painter nor poet nor lens can capture this moment fully. Yet as weathered hands roll the dough on the kitchen table, and the berries then bubble and steam in the oven, tradition embraces elegance in a way that we cannot express any more artfully.

Classic Herb Luncheon with harpist Grace Wong
With the sounds of music floating over our beautiful formal herb gardens we’ll indulge in a marvelous menu incorporating specific herb seasonings with each item. We have magnificent varieties to choose from - both annual and perennial. Herb bouquets will grace our tables, and herbs and edible flowers will garnish our plates. Includes harpist Grace Wong.

Butterfly Garden Luncheon
Our exquisite zinnia garden, with dazzling splashes of brilliant color, hovers and shimmers all the late summer with visiting butterflies. It is magic. Our carefree luncheon will interpret this fairytale moment in color and taste... butterfly cookies included! Butterflies are a gorgeous glimpse at how we share natural world. At the close of this luncheon please join us for our our ‘Linger After Lunch - Farming in a Changing World presentation and then - butterfly cookies!

This luncheon has always focused on the exquisite relationship on a farm between the natural world and the cultivated crop, and our relish and respect for both. Using this
theme as a spring-board we will take a short moment at the close of this luncheon to share with our guests our reflections about how the natural world has been changing around us, and how our farm is adapting in exciting ways to challenges. Keeps us on our toes! So many new things to look forward to…!

Monarch Fiesta and the Monterey Day
Beautiful butterflies everywhere! All summer long we have been raising Monarch butterflies ready to release for their long flight to their winter home high in the mountains of Mexico. Symbolic of the summer’s end, and as well of our farm’s partnership with our Mexican friends, this luncheon will feature a delicious cross-cultural menu. Taste the tortillas and American apple pie and watch as we release our butterflies.

End of Summer Luncheon
One last bowl of summer berries. One last day of summer’s enveloping warmth and ease. Gently fold yourself into the sunset of summer’s luxuries - sunshine and peaches - tomatoes and basil - green leaves, blue sky and the garden’s bounty. Strains of folk harp and mountain dulcimer softly blend and float on a summer’s breeze drift-ing about our ancient barn and amid the stately cherry trees. Gifted musicians and old friends Mitzie Collins and Roxanne Ziegler will make their strings sing in celebration of life on the farm in summertime.

* Please refer to our 2018 Calendar for dates and times of currently scheduled events *

Peaches and Cream Luncheon
Bushels of amber and coral surround us in peach harvest. Warmth and bounty abound. The canning kitchen hums with activity and excitement as jar after jar of golden peaches is neatly packed, ready for winter enjoyment. The ice cream freezer turns slowly and rhythmically adding music to our anticipation of an afternoon picnic. There are fresh, ripe peaches to savor, juice running down our chins. Come join our celebration.

Hydrangea Luncheon
There is something about hydrangeas that captures our imagination. Is it the soft and pillowy blossoms from the clearest blues and crisp whites in July or the subtly hued and sophisticated burnishing of autumn? The stateliness of the hydrangea fill our gardens and bouquets with charm from mid summer until frost. Come see how our inspiration has crafted centerpieces from fall’s hydrangea offerings. Enjoy a relaxing lunch and informative talk.

Bouquet Garni
Our lunches celebrate the beauty and bounty of regional food and flowers. Bouquet Garni, a French term, is simply a bundle of herbs tied or enclosed in cheesecloth added to long-simmering soups, stock or stews to develop deep flavor and aromatic goodness. The ‘bouquet garni’ inspires today’s cooking method as well as the floral garnishes that lavish the plate. Today we will make for your purchase special ‘bouquet garni bundles’, and share with you reflections on our approach to garnishing plates and serving platters.

Song of an Orchardist
An orchard in September is lyric - as well as bustling and practical and exuberant. The pickers, the trucks, the bins, the baskets, the red red apples, and the yellow and the green ones - are all like the refrain of a very very old favorite song sung once again, and sung once a year, in September. Monty Mason, an Albion fruit grower and a Cornell friend of my dad’s, captured this spirit in his collection of poems and ditties and philosophical thoughts titled ’Song of An Orchardist’. Monty wrote them with a twinkle in his eye, and a deep knowledge that fruit growing is a se-rious business filled with risk and hope and reward - all of which he rendered contagious through the writings of his pen. This luncheon captures the reflective side of the apple world. Enjoy our introduction of our ‘Song of an Orchardist’ farmhouse conserves complimenting the many lyric and lovely tastes of this thoughtful celebration of the apple orchard in autumn.

The Dahlia Garden Luncheon
By late summer and into early fall the dahlias reign in our fields. Their watercolor half shades catch our breath - a cream that is ever so slightly pink and ever so slightly coffee, eggplant purple, red painted with fire orange edges or salmony gold simply glowing in the autumn sun. Join us for this colorful lunch. Enjoy our bouquets filled with prize winning dahlias. Accompany us to our field trials of dahlias and select a favorite blossom to take home.

The Gleaners
Golden fields of grain ripple as the wind passes through - as far as the eye can see. The combine is the combination of the reaping and the threshing of the crop, united in one machine. Grand and glorious combines march across the land in harvest time their headlights shining even through the night, and the grain elevator stands as testament to the fields of wheat that run to the horizon. The shock of wheat is a reminder that ages and ages ago those glorious golden sheaves represented nourishment and fertility - a symbol of hope - as they will for ages and ages hence. As a special treat our bread table will be laden with loaves both round and long, with poppyseed and cornmeal and almond, and with condiments to compliment. We braid a strand of wheat honoring the harvest. We enjoy the land’s sustenance, provided.

A Ploughman’s Lunch
A country meal. Delicious bread, pots of jams and pickles and chutneys, handmade cheese and scotch eggs and fresh fruit and ramekins of succulent savory luncheon pie. A county treat.

      Linger After Lunch - All Things Bright and Beautiful. What we love about our Farm and 
      the challenges therein.

The Harvest Garland - First Day of Fall Harvest Luncheon
Since ancient times baskets of fruit, shocks of grain, singing and hearty foods have adorned table and hearth in celebration of the harvest. Walk beneath our harvest doorway garlanded in festal flair. Dine in gourmet simplicity as summer slowly gives way to fall.

Orchard Concert Luncheon
As apple harvest escalates to its most glorious pitch we take this time amid the gathering to share our thankfulness for a wonderful season. With the strains of music drifting above the treetops we’ll enjoy this most wonderful autumn repast resplendent with fall color and tastes. Includes harpist Grace Wong, principal harpist of the Rochester Philharmonic.

Every Tree Tells a Story
In an orchard years ago, beneath the gnarled trunks of the old apple trees, we found an 1829 penny. Even Papa, born in 1900, did not know who planted that orchard. That orchard, still standing, must know so much of the passing years. What is a tree? Who are the parents of the apple or the pear, the peach or the cherry, the plum or the quince? What is the magic that turns simple blossoms into substantial fruit? And what does the tree mean to us? The straight even rows of the orchard; the singular stately tree alone in the big meadow, the friendly branches that sweep the backyard. Artists the world over have tried to capture the tree in rhyme and in reflection, or with brush and camera, and yet the tree demurely continues on, quietly guarding its secrets. Come let us share our world of orchard trees and how very meaningful they are to us. Learn a bit about farming!

       Linger After Lunch - Orchard tour at the close of the luncheon

* Please refer to our 2018 Calendar for dates and times of currently scheduled events *

Lost Arts and Forgotten Fruits - Quinces and Crabapples
Some of our most wonderful surprises come in unusual packages. A quince is fuzzy like a peach but harder than a pear and is in the pome family just like the apple, the pear and the rose. You will pucker up if you take a bite. But cooked as in a jam or jelly or baked as in our inde-scribably delicious one hundred year old quince pudding recipe the taste is stellar and unforget-table. Our two varieties of crabapples are quite different from each other. The traditional bright red crabapples make clear bright red jelly. We also grow crabapples from Thomas Jefferson’s gardens at Monticello. These are larger than an agate and green with a rosy blush and make a clear rosy jelly. Both are delicious. Other uses for crabapples include roasted with pork or beef, canned with stick cinnamon and cloves and allspice berries or Joyce’s crabapple relish!

Apple Connoisseur's Luncheon
The aroma of apples permeates every corner of our apple barn in October. For those of us who appreciate the exceptional and sophisticated apple world, this is an exclusive opportunity to explore a range of apples with insights from a grower’s and apple breeder’s perspective. We’ll treat you to tastings of unusual, experimental, heirloom and contemporary apples from the fifty plus varieties in our orchards. In addition to seasonal October entree and vegetables, warm breads and delicious dessert, our luncheon will include apple recipes from soup to nuts. Try our brand new New York State releases!

Folk Traditions and Farmside Melodies; Hot Cider and the Harvest Harp
We enjoy the autumn countryside. Every bend on every little road reveals a barn peaking through the trees or the glimpse of a garden planted long ago. It is the time, now, when ap-plesauce is made and cider is pressed and we gather ‘round to enjoy the homespun treats of autumn’s country kitchen.

The Heirloom Orchard
Northern ‘Spy pies’. Steamed Quince Pudding. Rich, sweet Golden Russett apple cider. The Snow. The King. The Jonathan. The charm of heritage apple varieties is that they differ from one another so dramatically - mellow, strong, zesty, delicate, tender, hard, aromatic… Nana and Papa planted an orchard for us many decades ago of their favorite ‘old’ apple varieties. Let us share with you their magic and their stories and the lovely foods we have prepared with them. This luncheon is a rare treat and insight into the fruit growers world and knowledge.

A Trio of Apple Desserts
Apple trees were a standard on Colonial farms and among the first to be domesticated in our country.  Orchards and backyards were home to as many a s100 trees with their fruit standing in for meats and vegetables when times were difficult.  To honor our history and love of this dependable fruit enjoy a chef’s sampler of some favorite American apple recipes.
A gorgeous, crunchy main dish salad bursting with color, flavor and flirt, and a rich fall soup will help you feel less guilty about having three desserts!

Pies, Pies, Pies!
Of history and Americana - chicken pies, apple pies, meat pies, fruits pies, veggie pies, herb pies, plum pies, berry pies! Select from our festive farmland board of delectable, homemade pies - with some lovely salads and side dishes included. Come give a blue ribbon to your favorites.

New Moon Barn Dance and Count Your Blessings Harvest Menu
What’s Old and What’s New in Agriculture
With honeyed beams glowing and lantern light twinkling and festive fall foods

- Dance the Night Away
 - Meet the Farmers, Young and Old
 - Taste the Treasures of Furrow and Field
 - Cash Bar - presented by regional artisans.

Lady Apple Luncheon
‘A Strikingly beautiful little apple especially suitable for decorative use and for dessert.  The Lady Apple has been in cultivation in France for at least three hundred years.  It has long been recognized in the New York market as one of the most desirable apples for the fancy trade.’
- from The Apples of New York, 1905

With jolly red cheeked Lady Apples presented in several forms - stuffed and dipped - in salad and as garnish - you will discover the exceptional flavor and texture of Mother Nature’s tiniest apple treasure.

Maple Leaf Luncheon
Ablaze with colors from our North Eastern hardwood forests, our 200 year old barn will provide an awe inspiring setting for our sumptuous fall feast. Canadian tastes from French Canada’s ‘pork tortiere’ to butter tarts and traditional maple recipes will delight the palette and punctuate our tasty menu.

Fall Foliage Luncheon
Fall is the culmination of all that is beautiful - the seasonal grande finale. Gorgeous bronze, red and gold leaves, dahlias and zinnias of every hue will provide a feast for the eyes, as we enjoy fall fare featuring squashes, berries, plums, apples and pears. We will tame the riot of color in the countryside bringing inside branches and blooms to glow against the soft color of the old beams and boards of our barn.

Apple Butter And Apple Pie Luncheon
Enhancing our lunch du jour will be hot apple butter right out of the kettle (come watch the process!) served on breads steaming from our bake ovens. And if you could choose any dessert in the world on October 19th it MUST be apple pie! Our featured recipes will compliment a delightful seasonal menu.
“An apple pie when it looks nice
might make one long to have a slice
And if the taste should prove good too
A little slice would hardly do
So to prevent my asking twice,
Please cut for me a great big slice!”
—Betty Hurd

Pumpkin Gourmet Luncheon
Pumpkin everything! The fields are full of round orange jack-o-lanterns, flat grey-green pumpkins, golden squashes, deep paprika bumpy pumpkins and tiny little mini pumpkins Enjoy this creative luncheon - eat pumpkin soup, old fashioned pumpkin pie, pumpkin muffins and pumpkin cake, even pumpkin seeds - they are delicious, believe me, I’ve tried them!

Harvest Table Luncheon
The moment is finally arrived when we have completed the harvest of apples, berries, flowers, pumpkins and squashes. Can you imagine the fun you’ll have savoring our special menu and luxuriating in the colorful harvest gatherings of late October?