The term “farm-to-table dining” often means chefs collaborating with local farmers to craft dishes using fresh, local ingredients. But Homie Hospitality takes this concept even further by hosting dinners on a working farm in De Soto, Missouri.

A partnership between Such and Such Farm and the culinary group Farm Spirit, it offers guests a truly immersive dining experience, where each meal is deeply tied to the land.

The menu at each dinner is different, but it’s always seasonal and driven by the ingredients on the farm, which has hogs, chickens, and a full market garden. So if chef Ryan McDonald of Farm Spirit knows he wants to make a dish with collard greens, for example, the founders of Such and Such Farm, Autumn Sij and Dave Blum, can plan ahead and plant accordingly.

The result: Nearly everything that touches a diner’s plate is made with ingredients from the place where they’re dining.

But the meal itself is only part of the draw. When guests visit the farm, they can walk around and see the animals and the land. They can also see, hear, and smell another distinctive element of the dinners: live, wood-fire cooking.

“It’s a really primal, natural kind of feel,” says Sij. “As a guest, you’re welcome to watch the cooking and interact with the chef, so you can really be part of that process.”

(Courtesy of Homie Hospitality)

Of course, cooking over a fire also creates smoke and char, adding a depth of flavor to dishes that can’t otherwise be replicated.
 Another hallmark of these dinners: experimentation.

For instance, McDonald loves playing around with fermentation, which preserves ingredients and adds funk and flavor. Past highlights include a preserved strawberry koji and a carrot miso.

Spring and summer are peak seasons for Homie Hospitality, and its event lineup this year includes everything from a Mother’s Day brunch to a meal inspired by the food served on the Titanic.

But whatever’s on the menu, the dinners always feature large dining tables and communal seating.

“You’re meeting neighbors and making new friends,” says Ashley Batiste, co-owner of Farm Spirit.

“You’re getting to break bread with people who you might not strike up a conversation with out in public. It brings this sense of community to the dinners that is exciting to see evolve from start to finish.”

(Courtesy of Homie Hospitality)

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FRESH FOOD, HOMIE
A few upcoming events from Homie Hospitality. 

May 11: Mother’s Day Brunch
Moms and their guests can enjoy a buffet-style meal and drinks like juice and mimosas. Seatings at 10 a.m. and 1 p.m.

May 18: French as Sh*t!
This six-course tasting menu puts a new spin on classic French dishes with fresh ingredients.

July 20: Swimming Hole Hog Roast
Take a dip in Such and Such Farm’s swimming hole, then dine on roasted pork, cornbread, and grits. 

Learn more here.

Author: Mary Andino is a frequent contributor to Terrain.

Top image: Courtesy of Homie Hospitality.