Chefs Craig DiFonzo of Lungomare and Lev Delany of Chop Bar will delight guests with a three-course farm feast.

Chefs Craig DiFonzo of Lungomare and Lev Delany of Chop Bar will delight guests with a three-course farm feast.

Come on over to Grabishfarm for a whole-hog, farm-to-fork dinner served in the pasture. Chef Craig DiFonzo of Oakland’s Lungomare, Chef Lev Delany of Oakland’s Chop Bar, and Winemaker Curt Schalchlin of Sans Liege Wines offer a memorable snout-to-tail feast using one of the farm’s heritage Mulefoot hogs along with foods grown on the farm. Tour the farm and garden; learn about Grabishfarm’s heritage breed animals and farming practices; chat with the farmers, chefs, and winemaker; and enjoy the sweet sunset over the Vaca Mountains. Cost: $125. Info and tickets: here

Grabishfarm Spring Hootenanny
Saturday June 11, 6–10pm
7131 Batavia Rd, Dixon