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2. This luxury outdoor dining experience is back at this famous ...

   www.aol.com/luxury-outdoor-dining-experience...

   Luxury farm-to-table dining is returning to Paradise. For premium support please call: 800-290-4726 more ways to reach us

3. This Is the Coziest Restaurant in Your State - AOL

   www.aol.com/coziest-restaurant-state-140000745.html

   Under an hour outside New York City, Stonehouse at Stirling Ridge is a rustic, elegant, farm-to-table restaurant. Head here in the summer for the dazzling outdoor patio with its twinkling lights ...

4. Where can I find the best farm-to-table dinners in the ... - AOL

   www.aol.com/news/where-best-farm-table-dinners...

   Farm to fork, farm to table, seed to plate — whatever you want to call it — here are 19 or so ways to experience it this summer. L’Ostrica x Old North Farm. Location: 4701 Park Rd Unit D ...

5. Farm-to-table - Wikipedia

   en.wikipedia.org/wiki/Farm-to-table

   A "farm-to-table" dinner at Kendall-Jackson used produce from the winery's on-site garden.. Farm-to-table (or farm-to-fork, and in some cases farm-to-hotel) is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewery, ranch, fishery, or other type of food producer which is ...

6. Stone Barns Center for Food & Agriculture - Wikipedia

   en.wikipedia.org/wiki/Stone_Barns_Center_for_Food...

   Stone Barns Center for Food & Agriculture is a non-profit farm, education and research center located in Pocantico Hills, New York. The center was created on 80 acres (320,000 m 2) formerly belonging to the Rockefeller estate. Stone Barns promotes sustainable agriculture, local food, and community-supported agriculture. Stone Barns is a four ...

7. Outstanding in the Field - Wikipedia

   en.wikipedia.org/wiki/Outstanding_in_the_Field

   Outstanding in the Field is a recurring outdoor dining event. Founded in 1999 by Jim Denevan in the United States, it has been held in 17 countries. Local chefs create a four- or five-course menu for each event no more than a few weeks before it is held, designing the menu based on local ingredients and the event venue, and attendees do not learn what they will be served until after they arrive.