On August 23rd, we celebrated the launch of Farnsworth Foods at Bluebird Farm.

Surrounded by family, friends, and supporters, we shared our very first dinner — a seasonal menu prepared by Chef Canyon that showcased the kind of food we love to create. We couldn’t be more grateful to everyone who came out to support us. This night was just the beginning of bringing our love for food, gatherings, and community to life.

The evening at a glance:

• 40 guests

• 4 courses served family-style

• Seasonal menu featuring:

  • Grazing boards with grilled peaches, burrata, prosciutto, basil, and focaccia

  • Sweet corn gazpacho with chili and basil oils

  • Prime tomahawk and roasted chicken with summer vegetables and wild mushrooms

  • Vanilla panna cotta with raspberry coulis, blackberries, and mint